My Korean KitchenSeasoned Korean Acorn Jelly (Dotorimuk Muchim)
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Ingredients
Serves 6- 1 tsp green onion
- 1/2 cup acorn starch
- 1/2 tsp minced garlic
- 20 g lettuce leaves (, thinly sliced, (I used oak leaves lettuce and baby cos lettuce.))
- 25 g carrot (, julienned)
- 30 g onion ((I used half a yellow onion and half a purple onion.))
- 420 g Korean acorn jelly
- 55 g cucumber ((English or Lebanese), thinly sliced)
- 1.5 Tbsp soy sauce
- 3 cup water
- 1 tsp dark brown sugar
- 1/2 tsp fine sea salt
- 1/2 tsp Korean chili flakes ((gochugaru))
- 1 tsp sesame oil
- 1/2 tsp perilla oil
- 1/4 tsp toasted sesame seeds
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Steps
- Step 1
In a medium-sized pot, combine the acorn starch with water. Stir continuously while cooking over medium heat.
- Step 2
As the mixture begins to thicken (it takes about 3 minutes for induction and 4 minutes 30 seconds for a gas stove), add the salt. Reduce the heat to low and continue stirring for 20 minutes.
- Step 3
Incorporate the perilla oil (or sesame oil) and cook for an additional 10 minutes over low heat, continuing to stir.
- Step 4
Transfer the acorn jelly into a container and let it cool at room temperature for 1 hour. After cooling, cover with the lid and refrigerate for at least 4 hours before using.
- Step 5
Combine the seasoning sauce and mix well.
- Step 6
Place the salad ingredients (cucumber, onion, carrot, and lettuce) in a mixing bowl. Add half of the seasoning sauce and mix well.
- Step 7
Add the acorn jelly and the remaining seasoning sauce. Mix carefully and lightly but thoroughly (if you mix it too hard, the acorn jelly will break.)
- Step 8
Serve with a bowl of rice and other Korean side dishes.
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In a medium-sized pot, combine the acorn starch with water. Stir continuously while cooking over medium heat.
Source: My Korean Kitchen
