Chewy & Delicious Acorn Jelly Pancake (Dotori Muk Jeon)
#SumiNeBanchan #AcornJellyRecipe #HowToMakeDotoriMukJeon #UniqueAcornJellyDish
Inspired by the acorn jelly dish featured on ‘Sumi Ne Banchan’, while a refreshing acorn jelly salad came to mind, this recipe offers a delightful twist! Often, store-bought acorn jelly lacks the perfect chewiness and distinct flavor. This recipe uses acorn jelly made with real acorn powder to create a wonderfully chewy texture and deep flavor in a pan-fried pancake. Unlike a salad, you can pan-fry the acorn jelly directly, making it a quick and easy dish. Simply coat it with flour or pancake mix and egg, then pan-fry until golden brown. Serve it dipped in a spicy and sweet soy dipping sauce for an unforgettable, unique taste. Get ready to enjoy this wonderfully chewy acorn jelly pancake!
Acorn Jelly Pancake Ingredients
- 200g Acorn Jelly (Dotori Muk)
- 2 Eggs
- 1/2 cup All-purpose Flour or Pancake Mix
- 1 pinch Salt
Spicy & Sweet Dipping Sauce
- 2 Tbsp Soy Sauce
- 2 Tbsp Vinegar
- 1 tsp Minced Red Chili (or Red Bell Pepper)
- 1 tsp Minced Green Chili (or Jalapeño)
- 1 pinch Sesame Seeds
- 1-2 drops Sesame Oil
- 2 Tbsp Soy Sauce
- 2 Tbsp Vinegar
- 1 tsp Minced Red Chili (or Red Bell Pepper)
- 1 tsp Minced Green Chili (or Jalapeño)
- 1 pinch Sesame Seeds
- 1-2 drops Sesame Oil
Cooking Instructions
Step 1
In a small bowl, mix your flour or pancake mix with a pinch of salt. This will lightly season the batter for the acorn jelly pancakes, ensuring a balanced flavor.
Step 2
Slice the acorn jelly into bite-sized pieces, about 1 to 1.5 cm thick. This size is perfect for dipping and ensures even cooking.
Step 3
Gently coat each piece of sliced acorn jelly with the seasoned flour or pancake mix. Make sure to get an even, thin layer. Lightly shake off any excess flour.
Step 4
In a separate bowl, whisk the two eggs until well combined. Dip each flour-coated acorn jelly piece into the beaten eggs, ensuring it’s fully covered with an egg batter. Once coated, heat a frying pan over medium-low heat and add a generous amount of cooking oil. Carefully place the egg-coated acorn jelly pieces into the hot pan.
Step 5
Pan-fry each side until golden brown and slightly crisp. Once one side is nicely browned, carefully flip the pancake to cook the other side. Cooking over medium-low heat is key; it allows the jelly to cook through and develop a wonderfully chewy texture while preventing the outside from burning. Slow cooking helps to dry out the moisture, resulting in that signature chewy bite.
Step 6
To make the dipping sauce, combine the soy sauce, vinegar, minced red chili, minced green chili, sesame seeds, and sesame oil in a small bowl. Stir well. The chili adds a pleasant kick that balances the richness. Dip the freshly cooked, chewy acorn jelly pancakes into this savory sauce for a truly delightful and unique culinary experience. Your chewy and delicious Dotori Muk Jeon is now complete!
