Learn how to make seasoned Korean acorn jelly! It’s a light, flavourful and healthy Korean side dish!
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.
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)
- 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 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.
Seasoned Korean Acorn Jelly (Dotorimuk Muchim)
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)
- 6 Tbsp soy sauce
- 1 Tbsp dark brown sugar
- 1 Tbsp sesame oil
- 2 Tbsp green onion
- 1 Tbsp toasted sesame seeds
- 2 tsp Korean chili flakes (gochugaru)
- 2 tsp minced garlic
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 Info (per serving)
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
