Homemade Acorn Jelly (Dotori Muk)
Homemade Acorn Jelly (Dotori Muk)
Make Delicious and Generous Acorn Jelly at Home, Better Than Restaurant Style!
Acorn jelly, a staple food for common people historically to survive winters, is now known as a healthy dish, but can be quite expensive when bought at restaurants. If you find store-bought acorn jelly to be too small for its price, this recipe is for you! Learn how to make your own generous and delicious acorn jelly at home, even better than the famous restaurants on Cheonggyesan Mountain. We’ll also share a special seasoning sauce that complements the nutty flavor of the acorn jelly perfectly.
For the Acorn Jelly- 1 cup acorn jelly powder
- 5 cups water (plus extra water prepared on the side)
Acorn Jelly Seasoning Sauce- 5-6 stalks green onions or scallions, finely chopped
- 1 Tbsp minced garlic
- 2 Tbsp red pepper flakes (gochugaru)
- 3 Tbsp sesame oil
- 6 Tbsp soy sauce
- 1 tsp vinegar
- 1 tsp honey, agave syrup, or corn syrup
Fresh Vegetables for Serving- Red leaf lettuce
- Cucumber
- Crown daisy (highly recommended!)
- Other preferred vegetables (e.g., bell pepper, chili pepper, perilla leaves, romaine lettuce)
- 5-6 stalks green onions or scallions, finely chopped
- 1 Tbsp minced garlic
- 2 Tbsp red pepper flakes (gochugaru)
- 3 Tbsp sesame oil
- 6 Tbsp soy sauce
- 1 tsp vinegar
- 1 tsp honey, agave syrup, or corn syrup
Fresh Vegetables for Serving- Red leaf lettuce
- Cucumber
- Crown daisy (highly recommended!)
- Other preferred vegetables (e.g., bell pepper, chili pepper, perilla leaves, romaine lettuce)
Cooking Instructions
Step 1
The key to making acorn jelly is the water ratio. While the common guideline is 1 cup of powder to 6 cups of water, beginners might find this ratio difficult to manage. It’s safer to start with a 1:5 ratio. Mix 1 cup of acorn jelly powder with 5 cups of water, and keep extra water nearby to adjust the consistency as you cook. (Example: Start with 2 cups of powder and 10 cups of water, with an additional cup of water ready on the side).
Step 2
After thoroughly mixing the acorn jelly powder and water, bring the mixture to a simmer over medium-low heat. The mixture, initially opaque, will begin to clump and thicken. The clumps will appear slightly translucent as they form.
Step 3
Once the mixture is uniformly colored without any visible lumps, check the consistency by lifting it with a spatula. It should flow smoothly but not too watery. If it seems too thick and clings to the spatula, add a small amount of the reserved water, mix well, and check again. Gradually add water, a little at a time, until you achieve the desired consistency. Be careful not to add more than half a cup of extra water in total.
Step 4
After reaching the right consistency, continue to cook the jelly mixture for another 10-15 minutes over low heat. Acorn jelly lacks the starchiness of green bean jelly (cheongpomuk), making it prone to sticking or becoming lumpy if not cooked properly. Insufficient cooking will also leave a raw, starchy taste that masks the natural nutty flavor of acorns. The longer you cook and stir, the chewier and more delicious your jelly will be. Stir diligently, thinking of your loved ones who will enjoy it!
Step 5
Pour the cooked acorn jelly mixture into a heat-resistant glass container, such as a bento box or an oven-safe glass dish. Gently spread the mixture to create an even layer.
Step 6
Allow the jelly to cool at room temperature for at least 1 hour to let the steam escape. After it has cooled down considerably, place it in the refrigerator. Acorn jelly takes longer to set than green bean jelly, so ensure it chills for at least half a day before consuming. If you’re concerned about dust while it cools at room temperature, you can cover it with a large piece of paper towel; this allows steam to escape while keeping dust out.
Step 7
While homemade acorn jelly can be enjoyed in various ways like in ‘mukbap’ (jelly and rice soup) or ‘mukguksu’ (jelly noodles), my personal favorite is simply serving it with fresh vegetables and the seasoning sauce. To make the sauce, combine all the sauce ingredients in a bowl and mix well. Prepare the vegetables by washing them and cutting them into bite-sized pieces. Crown daisy is highly recommended as it significantly enhances the flavor of the acorn jelly. Feel free to use other vegetables like cucumbers, lettuce, bell peppers, chili peppers, perilla leaves, or romaine lettuce, depending on what you have on hand or what looks fresh at the market.
Step 8
To prevent the vegetables from becoming watery and unappetizing, it’s best to keep them separate from the jelly and the sauce. Serve by allowing each person to assemble their own plate. The jelly shown in the picture is about 500g, which was a generous portion for two people. We even had more than double this amount left over to enjoy the next day.
Step 9
If you have any leftover prepared vegetables, you can store them in the refrigerator and enjoy them with more freshly sliced acorn jelly. ^^
