📝 About This Recipe
Hailing from the mountainous regions of Korea, Dotori-guksu features earthy, chewy noodles crafted from acorn flour, offering a unique nutty profile and a beautiful mahogany hue. This dish is a celebration of texture and balance, tossing the resilient noodles with crisp seasonal vegetables and a vibrant, tangy-sweet gochujang dressing. It is a refreshing, health-conscious delicacy that perfectly captures the soul of Korean temple-inspired cuisine.
🥗 Ingredients
The Noodles
- 200 grams Dried Acorn Noodles (Dotori-myeon) (look for a high percentage of acorn flour on the label)
The Signature Sauce
- 3 tablespoons Gochujang (Korean chili paste) (adjust based on spice preference)
- 2 tablespoons Rice Vinegar (for a bright, sharp acidity)
- 1 tablespoon Soy Sauce (use Jin-ganjang or all-purpose soy sauce)
- 1.5 tablespoons Honey or Oligosaccharide syrup (adds a glossy sheen and floral sweetness)
- 1 tablespoon Toasted Sesame Oil (high quality for maximum aroma)
- 2 cloves Garlic (finely minced into a paste)
- 1 teaspoon Gochugaru (Korean chili flakes) (for extra smoky heat)
Fresh Toppings & Garnish
- 1/2 piece English Cucumber (julienned into thin matchsticks)
- 1/4 cup Carrot (peeled and julienned)
- 1/2 cup Red Cabbage (thinly shredded for crunch)
- 1/4 piece Korean Pear (julienned; adds a refreshing crunch)
- 1 Hard-boiled Egg (sliced in half lengthwise)
- 1 teaspoon Toasted Sesame Seeds (crushed slightly to release oils)
- 1/4 sheet Gim (Roasted Seaweed) (cut into thin strips)
👨🍳 Instructions
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1
Prepare the sauce first to allow the flavors to meld. In a small mixing bowl, combine the gochujang, rice vinegar, soy sauce, honey, minced garlic, gochugaru, and sesame oil. Whisk vigorously until the honey is fully incorporated and the sauce is smooth and glossy.
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2
Bring a large pot of water (about 2 liters) to a rolling boil over high heat.
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3
While the water heats, prepare your vegetables. Ensure the cucumber, carrot, and cabbage are sliced into very thin, uniform matchsticks to ensure they distribute evenly throughout the noodles.
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4
Once the water is boiling, add the acorn noodles. Stir gently with chopsticks to prevent them from sticking to the bottom of the pot.
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5
Cook the noodles for 5 to 7 minutes. Check the package instructions, but start tasting for doneness at 5 minutes; they should be 'al dente' with a firm, chewy snap.
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6
Crucial Step: Prepare a large bowl of ice water while the noodles cook. This stops the cooking process and locks in the chewy texture.
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7
Drain the cooked noodles in a colander and immediately plunge them into the ice water.
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8
Vigorously rub the noodles between your hands in the cold water. This removes excess starch, which prevents the noodles from becoming gummy and gives them a clean mouthfeel.
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9
Drain the noodles thoroughly. Shake the colander well or use a salad spinner to remove as much water as possible; excess water will dilute your beautiful sauce.
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10
In a large mixing bowl, combine the drained noodles with half of the prepared sauce. Toss by hand (wearing a glove is traditional) to ensure every strand is coated.
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11
Add the shredded cabbage and half of the julienned carrots and cucumbers to the bowl. Toss gently one more time.
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12
Divide the noodles into two chilled serving bowls, mounding them high in the center.
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13
Top with the remaining julienned vegetables, the Korean pear, and the hard-boiled egg halves.
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14
Drizzle the remaining sauce over the toppings and finish with a generous sprinkle of toasted sesame seeds and seaweed strips.
💡 Chef's Tips
If you cannot find Korean pear, a crisp Fuji apple makes an excellent substitute for that touch of sweetness. Don't skip the 'hand-scrubbing' of the noodles in cold water; it is the secret to the signature bouncy Korean noodle texture. For a vegan version, simply omit the hard-boiled egg and ensure your gochujang does not contain honey (use agave instead). If the sauce feels too thick, add 1 tablespoon of the noodle cooking water or apple juice to thin it out to your desired consistency.
🍽️ Serving Suggestions
Serve alongside crispy Korean Buchujeon (Chive Pancakes) to provide a warm, fried contrast to the cold noodles. Pair with a chilled glass of Makgeolli (Korean rice wine) for a traditional rustic experience. Offer a side of Baek-kimchi (white kimchi) for a mild, fermented crunch that doesn't overpower the acorn flavor. For a protein boost, serve with thinly sliced boiled pork belly (Bossam).