Chewy and Delicious Homemade Acorn Jelly (Dotorimuk)
Chewy and Delicious Homemade Acorn Jelly (Dotorimuk)
[Healthy Home Cooking] How to Make Acorn Jelly at Home: Benefits and DIY Recipe!
Make fresh and healthy acorn jelly right in your kitchen! This detailed guide shows you how to make chewy, flavorful dotorimuk from scratch. Discover the health benefits of acorn jelly and tips for enjoying it even more.
Ingredients for Acorn Jelly- Acorn starch powder 100g
- Water 600ml (6 times the amount of acorn starch)
- Salt 5g (approx. 1 teaspoon)
- Perilla oil 2 Tbsp
Cooking Instructions
Step 1
The key to perfect acorn jelly is the ratio of acorn starch to water: 1:6! Prepare 100g of acorn starch powder and 600ml of water. In a large bowl, add the acorn starch powder and gradually pour in the water while whisking to ensure there are no lumps. Some recipes suggest straining the mixture through a sieve, but we’re skipping that step to make it easier. Let this mixture sit for about 30 minutes to allow it to hydrate. You’ll notice that some of the acorn starch settles at the bottom.
Step 2
When cooking the acorn jelly, it’s best to use a pot with a thick bottom to prevent sticking. Pour the hydrated mixture into the pot and place it over medium heat. Stir continuously in one direction. Consistent stirring in a single direction throughout the process is a crucial tip for achieving a smooth texture. This technique helps prevent air bubbles from forming within the jelly.
Step 3
As you stir, you’ll begin to notice the color of the mixture gradually changing from translucent to a deeper brown. At this stage, add about 5g of salt. Salt not only seasons the jelly but also helps neutralize any potential bitterness from the acorn.
Step 4
As you continue stirring, you’ll feel the mixture becoming thicker and heavier. Be cautious, as the mixture can splatter when it’s hot, so avoid high heat. Your safety is paramount! Stir patiently for about 15 minutes. Your arm might get tired, but this is essential for creating delicious acorn jelly. You’ll start to wonder when to stop cooking. The jelly is ready when it becomes thick enough that when you lift your spoon, the mixture doesn’t flow smoothly but rather breaks off in chunks. Once it reaches this consistency, turn off the heat and immediately stir in 2 tablespoons of perilla oil. Perilla oil helps to cut through the acorn’s natural astringency and adds a wonderful nutty flavor. If you don’t have perilla oil, sesame oil is an acceptable substitute.
Step 5
Thoroughly coat the bottom and sides of your airtight container with perilla oil. This step is crucial for easily unmolding the jelly later. Carefully pour the cooked acorn jelly mixture into the oiled container. Gently tap the bottom of the container a few times to level the surface and release any trapped air bubbles. Lightly moistening the surface with water can prevent the jelly from drying out and becoming tough on the outside. You can already feel the wonderful elasticity of the jelly!
Step 6
Allow the newly made acorn jelly to cool completely at room temperature. Once cooled, place it in the refrigerator or a cool place to set. On colder days, it will firm up quite quickly, often within just an hour or two at room temperature.
Step 7
Because we oiled the container beforehand, the firm jelly should easily slide out when you invert the container. You can tell how wonderfully firm and bouncy it is by gently pressing it with your fingers.
Step 8
The homemade acorn jelly you’ve lovingly prepared can be sliced and enjoyed in various ways. It’s delicious served in a cold broth as ‘mukbap’ (jelly rice soup), or enjoyed in the classic style by dipping it into a savory seasoning sauce with fresh vegetables. Homemade acorn jelly offers a depth of flavor and a chewy texture that’s distinctly different from store-bought versions. Best of all, you can trust what you’re eating because you made it yourself with carefully selected ingredients!
