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Seasoned Korean Acorn Jelly (Dotorimuk Muchim)
Korean acorn jelly recipe
Prep Time
5
minutes
mins
Total Time
5
minutes
mins
Course:
Side dishes
Cuisine:
Korean
Servings:
6
to 8
Calories:
182
kcal
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
Calories:
182
kcal