Seasoned Acorn Jelly (Dotori Muk Muchim)

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Seasoned Acorn Jelly (Dotori Muk Muchim)1

When I was a child, I sometimes went hiking with my mom and we picked up some dropped acorns in the hills. I didn’t hike to the very top but on the way back the basket of my bicycle was full of acorns. At that time I didn’t know how they could be eaten by us, humans, because I always thought that they are for squirrels.

In my memory, I don’t think I liked the seasoned acorn jelly that much because of its bitter taste, but now I love it, it is like an adult appreciates good food more than a child. It has a slightly bitter taste from the acorn jelly and a slightly sweet and salty taste from the sauce, which I love, and this recipe is like that.

Seasoned Acorn Jelly (Dotori Muk Muchim)2

Hoping you can get the acorn jelly where you live, here is how the recipe goes.

Ingredients (enough to serve 6-8 people as a side dish) : 5 minutes to serve

  • Acorn jelly (도토리묵) – 420 gSeasoned Acorn Jelly (Dotori Muk Muchim) ingredients
  • 2-3 lettuce leaves
  • 1 green chili (non spicy)

Sauce (mix these in a bowl)

  • Soy sauce – 6 tbsp
  • Dark brown sugar – 1 tbsp
  • Sesame oil – 1 tbsp
  • Finely chopped spring onion – 2 tbsp
  • Sesame seed – 1 tbsp
  • Korean chili powder – 2 tsp
  • Minced garlic – 2 tsp

Prep

  1. Slice the acorn jelly (1 cm -1.5 cm thickness).
  2. Take the seeds out from the chili and thin slice it.
  3. Thin slice the lettuce (thickness doesn’t really matter, but mine was close to 1 cm).

Method A) - Better presentationSeasoned Acorn Jelly (Dotori Muk Muchim) method

  1. Put the sliced acorn jelly on the plate.
  2. Add the sliced chili on top of the acorn jelly.
  3. Decorate the plate with the lettuce.
  4. Spread the sauce on the top of the acorn jelly.
  5. Serve it on the table.

Method B) - My mom’s way (it may season the acorn jelly and lettuce better)

  1. Put the lettuce, chili and acorn jelly in a mixing bowl.
  2. Add the sauce and lightly mix it.
  3. Serve it on the plate.

Seasoned Acorn Jelly (Dotori Muk Muchim)4

By the way, a pack of acorn jelly is more expensive than tofu (I thought it would be cheap). It was 3,000 won (US $3.20) for 420 g in Korea. I also bought a pack of acorn powder to make acorn jelly from scratch and it was 6,6oo won (US $6. 30). It was requested by one of my readers. I know I really need to make it soon but apparently it requires continuous stirring for nearly an hour without any break, so I gave up for then. :( Don’t worry! beloved, I will definitely do it. :)

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Seasoned Acorn Jelly (Dotori Muk Muchim)
 
Prep time
Total time
 
Author:
Recipe type: Side dishes
Cuisine: Korean
Serves: 6 to 8
Ingredients
  • Acorn jelly (도토리묵) – 420 gSeasoned Acorn Jelly (Dotori Muk Muchim)
  • 2-3 lettuce leaves
  • 1 green chili (non spicy)
  • Sauce (mix these in a bowl)
    -Soy sauce – 6 tbsp
    -Dark brown sugar – 1 tbsp
    -Sesame oil – 1 tbsp
    Finely chopped spring onion – 2 tbsp
    -Sesame seed – 1 tbsp
    -Korean chili powder – 2 tsp
    -Minced garlic – 2 tsp
Instructions
Prep
  1. Slice the acorn jelly (1 cm -1.5 cm thickness).
  2. Take the seeds out from the chili and thin slice it.
  3. Thin slice the lettuce (thickness doesn’t really matter, but mine was close to 1 cm).
Method A) – For better presentation
  1. Put the sliced acorn jelly on the plate.
  2. Add the sliced chili on top of the acorn jelly.
  3. Decorate the plate with the lettuce.
  4. Spread the sauce on the top of the acorn jelly.
  5. Serve it on the table.
Method B) – My mom’s way (it may season the acorn jelly and lettuce better)
  1. Put the lettuce, chili and acorn jelly in a mixing bowl.
  2. Add the sauce and lightly mix it.
  3. Serve it on the plate.

 

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About Sue

Hi, I'm Sue and I am the author/cook/photographer behind My Korean Kitchen. Thank you for joining me in this delicious culinary journey!

Comments

  1. I am currently traveling through South Korea and my couchsurfing hosts made this salad for me. It was delicious and the first time I had ever tried the acorn jelly. I posted the recipe on my blog – it’s a little bit different from yours!

  2. Really love your sauce. It’s a great, spicy seasoning for the acorn jelly. I’m fortunate enough to live in Korea where acorn jelly is plentiful and you can buy it homemade. I have one lady I buy from for about 3000W/small bowl. It is so delicious and more like firm, thick pudding than clear jelly.

  3. Oh, good :D
    I ‘ll try it

  4. Hi, I was wondering where I can buy Acorn jelly from in the UK? Is there a website that supplies this?

    • Try contacting Easy Korean Food, she has a small online shop but can get other items if you ask. I have got Jajang powder and a few othr bits from her.

  5. I had never heard of eating acorns before but always had a childhood dream of doing so. I found out about dotori muk from my Korean girlfriend a little while ago and tried it myself tonight.

    I made it from powder, with an anchovy broth and kimchi. I wouldn’t say it was a taste sensation, but it has a lovely texture and a pleasing bitterness that could accentuate a lot of dishes. Very filling and low in calories too. Now, a few hours after eating it, though, I can almost taste it and want some more!

    Making it from powder takes 25 minutes, not an hour, according to the packet I used. But I have to say it was VERY labour intensive! It soon turns to something like a glue and you must stir it continually. But I think it’s well worth it.

    Thanks for your post, by the way. This is the style my girlfriend is used to (she’d never heard of the anchovy broth version I made). I just need to get some garlic and chili powder and I will try it myself.

  6. totally05 says:

    i wanna ask something…im trying to make those from the powder one.&as i cant read any korean i dont followed the instruction from the package instead i search it in the internet.i dunno if its should be like that or not,but my jelly is very bitter… (-.-’ ) &its not really chewy. do u think is it bcuz i dont put enough water or what?

  7. julie tumamait says:

    Where can i order the acorn flour here in the united states?

  8. I made this last night (with some extra veggies added in) – it’s great! My first experiment with acorn jelly, but not my last. Photo:
    http://www.flickr.com/photos/15586812@N05/2361818439/

  9. John in the ROK says:

    It’s got about 45 calories per 100g (w/o the sauce and extras)

    Also, that sauce is terrific. I just made some last night! Good job, I loved it!

  10. Hi everybody! Does anybody know about the calory content of muk? Thanks in advance.

  11. Sue, oh my, you are so modest :) Well, all your recipes are not just convincing, yummy and wholesome indeed :)Thanks for clarifying my doubts on the jelly thing, cheers !:)

  12. Hi MeltingWok,
    I think those translucent jellies are called, green bean jelly.
    That’s OK. I don’t know everything about Korean food either. ;)

  13. Hi Sue, I usually eat those that are translucent in color ones, are they acorn jellies as well ? Why are these browned ? Pardon my ignorance as I have certainly no knowledge of korean foods except enjoying them :) Cheers !:)

  14. JiMong,
    I rarely drink, yet those drinks are what came up in my mind too when I made this. :)

    James,
    I hope your mom gets paid well for the acorn jelly. I once saw my mom make this from scratch. It seemed real hard work.

    BuddingCook,
    I hope you can find it. It will be an interesting dish for you. :)

    Ari,
    I didn’t realized how rare this acorn jelly is in other countries too.

    Rasa,
    People seemed to like this template more, so I changed it. More work for me to adjust though.

  15. You changed your template again…I don’t have to turn my head to left now to read your post. ;)

  16. i don;t live far from a korean market. perhaps i will look for some acorn jelly :)

  17. I had never heard of acorn jelly but the way you’ve put it together makes it sound oh so interesting!

  18. Oh… I had it when I went on a tour to korea. I love this dish! I can’t tell if there is any bitterness at all…. Yummy….

    Can’t find it here though…

  19. this is one of my favorite dishes, my mom would call it acorn tofu. she actually collects acorns, shells them, and sells them to her friends for extra cash. she made this for thanksgiving, it was a hit and all of her friends said she went through to much trouble for them. it was their way of giving her love.

  20. One of my favorite dishes, too. It is also very good side dish for Makgeolli or Dongdongju.
    Many Thanks for the delicious posts. ;-)

  21. very intriguing dish!

  22. With it being so labour intensive to collect acorns, I hope it never disappears as food.
    But it is good to see that so many of you are appreciate it.

  23. The name “Acorn Jelly” can be off putting to the uninitiated. Yet this is one of my favorite dishes.

    I understand that acorn jelly can be more expensive because harvesting and processing them is very labor intensive. That’s why most cultures don’t harvest acorns, according to the book “Guns, Germs, and Steel.”

  24. One hour of continuous stirring!?! Yikes! I did not realize that. I was hoping it was going to be similar to the method for
    청포묵 which takes only about 10 minutes. Well, actually I may have told you I tried to make it the same way I make 청포묵 but obviously, it was a big flop.

    Well, I won’t hold you to posting the recipe from scratch. I would completely understand if you didn’t want to spend an hour of your time doing that!!!

    THANK YOU so much for posting this recipe. I will save it in the hopes of moving near a Korean market someday. :)

  25. First time I know this ingredient called Acorn Jelly! Cool!

  26. I remember dotori muk was a surprisingly expensive dish to order in Korea, but I really like it.

    When preparing it at home, because the presentation was so simple when I had it in Korea, I’ve never seasoned it with much more than sesame oil and soy sauce, and usually I just put it in a small bowl without much in the way of garnish. I’m glad there’s some other interesting ways to present it… if I’m not eating Korean dishes several days in a row, I sometimes sacrifice some of the dotori muk because I can’t eat it all before it starts to deteriorate a bit.

    In Seattle I’ve seen the dotori muk relatively cheaply made locally, but it’s still more expensive than the plain white muk.

  27. I love dotorimuk. thanks for the good idea of putting them on lettuce.

  28. Yum! This looks delicious. I have always loved getting dotorimuk muchim in restaurants. The cool slipperiness of the acorn jelly with the flavor of the sauce is great, especially if you are eating hot or spicy food and want something to balance.

    Your presentation looks beautiful. This has inspired me to make some at home.

Trackbacks

  1. […] Steamed Egg (Gae Ran Jjim) 2) Ground Soybean Stew  (Biji Jiggae) 3) Acorn Jelly (Mook)   4) Seasoned eggplant (Gaji […]

  2. […] Yet we eat acorns in Korea in the form of Acorn Jelly. By itself it’s fairly bland, but you eat it for the texture and the nutrients. I’ve had it a few ways, but my favorite way is in a spicy garlicky salad, like the one Sue makes on her site My Korean Kitchen. […]

  3. […] My Korean Kitchen has posted a recipe for […]

  4. [...] Yet we eat acorns in Korea in the form of Acorn Jelly. By itself it’s fairly bland, but you eat it for the texture and the nutrients. I’ve had it a few ways, but my favorite way is in a spicy garlicky salad, like the one Sue makes on her site My Korean Kitchen. [...]

  5. [...] The acorns are then dried, powdered into flour, and cooked for over an hour to make acorn jelly. The “jelly” more like a thick Jello is brown, bland, cold, and usually fixed with scallions, lite soy sauce, and a few drops of sesame [...]

  6. [...] things in life are truly that simple. The most challenging aspect of this dish will be finding your acorn jelly (aka dotorimuk). You will have to locate an H-Mart or another Korean-style grocery store. Most of [...]

  7. [...] grocery stores, please DO tell me D: i would very much like to try eating that cold, jiggly foood recipe : dotori muk muchim i am very much addicted after watching WGM haha :3 the influences of media [...]

  8. [...] them all. Some form of kim chee is always present, but other favorites include acorn jelly (도토리묵), green onion pancakes, fried tofu, simmered lotus root, and egg custard but to name a very paltry [...]

  9. [...] My Korean Kitchen has posted a recipe for this. This entry was posted on Saturday, August 26th, 2006 at 7:29 pm and is filed under [...]

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