Perfect Acorn Jelly (Dotori Muk) & Flavorful Muk Muchim Recipe
Perfect Acorn Jelly (Dotori Muk) & Flavorful Muk Muchim Recipe
Homemade Chewy Acorn Jelly and a Delicious Acorn Jelly Salad Recipe
Learn how to make delicious acorn jelly (Dotori Muk) from scratch! This recipe provides detailed instructions on how to make the jelly without fail, and how to mix it with fresh vegetables and a savory dressing for a delightful acorn jelly salad.
For the Acorn Jelly- 1 cup acorn jelly powder (using a standard paper cup)
- 5 cups cold water (using a standard paper cup)
- A pinch of salt (excluding MSG-based salt)
- 1 Tbsp sesame oil or perilla oil
For the Acorn Jelly Salad (Muk Muchim)- 2/3 of the prepared acorn jelly
- 1/4 carrot, julienned
- 3-4 lettuce leaves, torn into bite-sized pieces
- 1/4 cucumber, julienned
- A handful of chives, cut into 4-5 cm lengths
- 1/4 onion, thinly sliced
- A sprinkle of toasted sesame seeds
- 2/3 of the prepared acorn jelly
- 1/4 carrot, julienned
- 3-4 lettuce leaves, torn into bite-sized pieces
- 1/4 cucumber, julienned
- A handful of chives, cut into 4-5 cm lengths
- 1/4 onion, thinly sliced
- A sprinkle of toasted sesame seeds
Cooking Instructions
Step 1
To begin making the acorn jelly, measure 1 cup of acorn jelly powder using a standard paper cup. Place the powder in a large bowl and gradually whisk in 5 cups of cold water until it’s smooth and lump-free. The ideal ratio is 5 parts water to 1 part acorn powder.
Step 2
It’s crucial to stir thoroughly while mixing the powder and water to ensure there are no lumps. Aim for a completely smooth consistency.
Step 3
Pour the dissolved mixture into a pot and bring it to a boil over high heat. Constantly stir with a spatula to prevent the jelly from sticking to the bottom of the pot. Keep stirring patiently!
Step 4
As you continue stirring and boiling, the mixture will gradually thicken and start to form small clumps or become ‘monggol-monggol’ (lumpy). This indicates it’s cooking properly, so keep stirring.
Step 5
Once the jelly mixture boils vigorously, making a ‘peal-luk peal-luk’ sound, add a pinch of salt to season. (Avoid using MSG-based salt, as it can alter the natural flavor of the acorn jelly.)
Step 6
Add 1 tablespoon of sesame oil or perilla oil for extra flavor. Reduce the heat to low and stir for a bit longer until it reaches a thick, paste-like consistency, similar to thick soup. Once it reaches this stage, turn off the heat. This is the sign that the jelly is ready.
Step 7
Carefully pour the hot, freshly made jelly into your chosen container. If you plan to eat it soon, place the container in a bowl of cold water to cool it down quickly. Otherwise, let it cool at room temperature.
Step 8
After a few hours, check the jelly. It should have set into a firm, wobbly, and delightfully bouncy texture, much like pudding! (We’ll use about 2/3 of this prepared jelly for the salad.)
Step 9
Now, let’s prepare the acorn jelly salad (Muk Muchim). Use a jelly cutter or a knife to slice the set acorn jelly into your preferred serving size. Slicing them slightly thicker will provide a better chewy texture.
Step 10
Prepare the dressing for the salad. In a large bowl, combine 6 tablespoons of soy sauce, 2 tablespoons of red pepper flakes (gochugaru), 1 tablespoon of sugar, 1 tablespoon of plum extract, 1 tablespoon of vinegar, 2 tablespoons of sesame oil, and a sprinkle of toasted sesame seeds. Whisk everything together until well combined.
Step 11
Add the sliced acorn jelly and your chosen vegetables (such as julienned carrots, cucumbers, torn lettuce, chives, onions, etc.) to the bowl with the dressing. Gently toss everything together, being careful not to break the jelly, until all ingredients are coated. This creates a delicious acorn jelly salad with a wonderful combination of crunchy vegetables and chewy jelly! Enjoy immediately.
