Acorn Jelly is a yummy low-calorie Korean side dish that’s full of earthy flavor. Made from acorn powder, Dotorimuk has a smooth and soft jello-like texture that just melts in your mouth while the spicy seasoning sauce adds a great punch to each mouthful. GF, VG
What is Acorn Jelly?
Acorn Jelly (Dotorimuk 도토리묵) is a jelly made from cooking dried acorn powder with water and then letting it cool to become like jello but firmer. Koreans slice this into thick squares and enjoy it drizzled with spicy soy sauce. The flavor of the jelly is quite mild with hints of nutty and earthy flavor with a very slight astringent taste at the end.
This wonderful Dotori (Acorn) Muk (Jelly) is a classic everyday Korean side dish and it is something I kind of re-discovered last winter during my visit to Korea. I have had it so many times at different restaurants or bought it from the stores and have just gotten used to the so-so taste of it. But it was the first time in a long time where I had one that was freshly made at home at my mother-in-law’s.
Just like gochujang, I have almost forgotten how wonderful a freshly homemade muk tastes. And because you are using 100% acorn powder with no fillers like cornstarch, it was just really flavorful and yummy. The texture was a bit softer and creamier too which was a pleasant surprise.
Dotorimuk requires good Chopstick skills!
Acorn jelly is notoriously hard to pick up with your chopsticks – even among Koreans. I remember when I was little, adults would scare the kids by saying that either they learn to use the chopsticks the ‘right’ way and be able to eat things like noodles and muk without difficulty or that they would have to embarrass themselves and resort to using a spoon or maybe a spork (spoon + fork) even as an adult!!! 😵