Chewy and Firm Acorn Jelly (Dotori Muk) Homemade Recipe
Chewy and Firm Acorn Jelly (Dotori Muk) Homemade Recipe
Acorn Jelly Mastery: Perfect Ratio, Storage Tips, and a Delicious Seasoning Sauce for the Best Texture and Flavor
Introducing a recipe for chewy and firm acorn jelly (Dotori Muk) made from scratch with acorn powder. It’s easier than you think, so give it a try!
Acorn Jelly Ingredients- 1 cup acorn powder (approx. 100g)
- 6 cups water (1.2L)
- 1/2 Tbsp salt
- 1 Tbsp perilla oil
Spicy and Sweet Acorn Jelly Seasoning Sauce- 1/2 Tbsp minced garlic
- 2 Tbsp chopped green onions
- 1 Cheongyang pepper (seeds removed and finely chopped, optional)
- 1 Tbsp red pepper flakes
- 1/2 Tbsp toasted sesame seeds
- 1 Tbsp soup soy sauce (guk-ganjang)
- 1 Tbsp regular soy sauce (jin-ganjang)
- 1/2 Tbsp plum extract
- 1 Tbsp water
- 1 Tbsp sesame oil
- 1/2 Tbsp minced garlic
- 2 Tbsp chopped green onions
- 1 Cheongyang pepper (seeds removed and finely chopped, optional)
- 1 Tbsp red pepper flakes
- 1/2 Tbsp toasted sesame seeds
- 1 Tbsp soup soy sauce (guk-ganjang)
- 1 Tbsp regular soy sauce (jin-ganjang)
- 1/2 Tbsp plum extract
- 1 Tbsp water
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
First, prepare 1 cup of acorn powder. This amount will yield about two large blocks of jelly, similar in size to two blocks of tofu (approximately 15cm x 15cm and 3.5cm high).
Step 2
In a bowl, combine 1 cup of acorn powder with 2 cups of cold water. Whisk until there are no dry lumps and the mixture is smooth. (Tip: Instead of dissolving the powder in all 6 cups of water at once, it’s easier and faster to make the jelly by boiling 4 cups of water separately, then mixing the acorn powder with 2 cups of water and adding it to the boiling water while stirring.)
Step 3
Let the smooth acorn powder mixture sit for about 30 minutes to hydrate. This step helps the jelly become firmer and more vibrant in color.
Step 4
In a pot, bring 4 cups of water to a rolling boil. Add 1/2 Tbsp of salt. (Tip: Adding salt while boiling the water is more convenient than adding it while cooking the jelly.)
Step 5
Once the water is boiling, reduce the heat to medium-low. Slowly pour in the hydrated acorn powder mixture while stirring continuously and quickly. The mixture will start to thicken immediately, so it’s important to reduce the heat and stir constantly to prevent it from sticking to the bottom or burning.
Step 6
As soon as you start pouring, the acorn powder mixture will begin to clump together like magic.
Step 7
It’s crucial to keep stirring, scraping the bottom of the pot with a spatula to prevent sticking. Be careful not to let the jelly burn on the bottom.
Step 8
To check if the jelly is done: you should see small bubbles appearing on the surface, and when you lift some of the jelly with a spatula, it should hold its shape and not slide off. (Traditional method: If you can stand the spatula upright in the jelly, it’s ready!)
Step 9
Once the jelly is cooked, stir in 1 Tbsp of perilla oil and mix well for about 1-2 minutes before turning off the heat. The perilla oil adds a wonderful depth of flavor to the jelly.
Step 10
Pour the cooked jelly into a glass container that has been lightly moistened with water. Smooth the top surface, then place it in a cool place or the refrigerator to set. (Tip: Lightly moistening the container with water beforehand will help the jelly release cleanly later.)
Step 11
Let the jelly set in a cool place for about 3-4 hours. The setting time may vary depending on the ambient temperature. You can gently tap the surface of the jelly to check if it has firmed up.
Step 12
When slicing the jelly, invert it so that the smoothest surface is facing up. This will help you achieve neat and attractive slices.
Step 13
Now, let’s make the seasoning sauce. In a bowl, combine 1/2 Tbsp minced garlic, 2 Tbsp chopped green onions, 1 finely chopped Cheongyang pepper (optional), 1 Tbsp red pepper flakes, 1/2 Tbsp toasted sesame seeds, 1 Tbsp soup soy sauce, 1 Tbsp regular soy sauce, 1/2 Tbsp plum extract, 1 Tbsp water, and 1 Tbsp sesame oil. Mix everything well.
Step 14
Voila! Your glossy, firm, and delicious homemade acorn jelly is ready. The taste and texture are truly special when made fresh!
