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Korean Acorn Jelly (Dotorimuk Muchim)

Learn how to make seasoned Korean acorn jelly! It’s a light, flavourful and healthy Korean side dish! 
Seasoned Korean Acorn Jelly (Dotorimuk Muchim) recipe | MyKoreanKitchen.com

When I was a child, I sometimes went hiking with my mom and we picked up some dropped acorns on the hills. We didn’t hike to the top of hills 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 flavour of the seasoned Korean 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

On a side note, a pack of acorn jelly is more expensive than a pack of tofu in Korea. I thought it would be cheaper. Mine was 3,000 won (US $3.20).

I also bought a pack of acorn powder to make the 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 a break, so will see how that goes. (*big sigh*)

Anyway, I hope you can get the acorn jelly where you live. Enjoy!

Ingredients for Korean Acorn Jelly (6-8 servings as a side dish)

Main

  • 420g / 15 ounces acorn jelly (도토리묵), thinly sliced (1 cm to 1.5 cm thickness)Seasoned Acorn Jelly (Dotori Muk Muchim) ingredients
  • 2 to 3 lettuce leaves, thinly sliced
  • (optional) 1 green chilli – I used non-spicy Korean chilli, seed removed and thinly sliced

Acorn Jelly Seasoning (mix these in a bowl)

  • 6 Tbsp soy sauce
  • 1 Tbsp dark brown sugar
  • 1 Tbsp sesame oil
  • 2 Tbsp green onion, finely chopped
  • 1 Tbsp roasted sesame seeds
  • 2 tsp Korean chilli flakes (gochugaru)
  • 2 tsp minced garlic

*1 Tbsp = 15 ml

** If you want to learn more about Korean ingredients, check my 30 essential Korean cooking ingredients list!

How to Make Korean Acorn Jelly Side Dish

Serving Option 1) – Better presentationSeasoned Acorn Jelly (Dotori Muk Muchim) method

  1. Neatly place the sliced acorn jelly on a plate.
  2. Add the sliced chillies on top of the acorn jelly and place the sliced lettuce leaves on the plate (surrounding the sliced acorn jelly).
  3. Spread the acorn jelly seasoning with a spoon on the top of the acorn jelly. Serve.

Serving Option 2) – My mom’s way (it may season the acorn jelly and lettuce better)

  1. Place the sliced lettuce, chillies and acorn jelly in a mixing bowl. Add the acorn jelly seasoning and lightly but throughly mix them all.
  2. Serve.

Seasoned Acorn Jelly (Dotori Muk Muchim)4


Seasoned Korean Acorn Jelly (Dotorimuk Muchim)

Korean acorn jelly recipe
5 from 3 votes
Print Pin Rate
Course: Side dishes
Cuisine: Korean
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 6 to 8
Calories: 182kcal

Ingredients

MAIN

  • 420 g acorn jelly (15 ounces), thinly sliced (1 cm to 1.5 cm thickness)
  • 2 to 3 lettuce leaves thinly sliced
  • 1 green chilli (optional), I used non-spicy Korean chilli, seed removed and thinly sliced

ACORN JELLY SEASONING (MIX THESE IN A BOWL)

Instructions

SERVING OPTION 1) – BETTER PRESENTATION

  • Neatly place the sliced acorn jelly on a plate.
  • Add the sliced chillies on top of the acorn jelly and place the sliced lettuce leaves on the plate (surrounding the sliced acorn jelly).
  • Spread the acorn jelly seasoning with a spoon on the top of the acorn jelly. Serve.

SERVING OPTION 2) – MY MOM’S WAY (IT MAY SEASON THE ACORN JELLY AND LETTUCE BETTER)

  • Place the sliced lettuce, chillies and acorn jelly in a mixing bowl. Add the acorn jelly seasoning and lightly but throughly mix them all.
  • Serve.

Nutrition

Calories: 182kcal
Tried this recipe?I love hearing how you went with my recipes! Leave a comment below or Tag me on Instagram @MyKoreanKitchen.

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Written by: Sue

Last Updated: May 13, 2019

Hi, I'm Sue and I am the creator of My Korean Kitchen. Thank you for joining me in this delicious culinary journey!

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36 thoughts on “Korean Acorn Jelly (Dotorimuk Muchim)”

  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.

    • 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.

  3. 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.

  4. 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?

  5. 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!

  6. 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 !:)

  7. 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 !:)

  8. 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.

  9. 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…

  10. 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.

  11. 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.”

  12. 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.

  13. 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.

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