📝 About This Recipe
A beloved Korean classic, Dotori-muk is a silky, slightly bitter starch jelly made from ground acorns, traditionally harvested from Korea's lush mountain forests. This salad transforms the delicate, nutty jelly into a vibrant explosion of flavor using a spicy-savory soy dressing and crisp garden vegetables. It is the ultimate refreshing banchan that balances earthy depth with a clean, cooling finish, making it a staple at mountain-side hikers' rests and family dinner tables alike.
🥗 Ingredients
The Acorn Jelly
- 1 cup Acorn starch powder (high quality, 100% acorn starch)
- 6 cups Water (room temperature)
- 1 teaspoon Toasted sesame oil (added during cooking for shine)
- 1/2 teaspoon Fine sea salt
The Spicy Soy Dressing
- 4 tablespoons Soy sauce (regular all-purpose soy sauce)
- 2 tablespoons Gochugaru (Korean red chili flakes)
- 2 cloves Garlic (finely minced)
- 1 tablespoon Toasted sesame oil
- 1 tablespoon Sugar or honey (to balance the saltiness)
- 1 teaspoon Rice vinegar (optional, for a hint of brightness)
Salad Vegetables
- 1/2 piece English cucumber (sliced thinly on a diagonal)
- 1/2 piece Carrot (julienned into matches)
- 2 stalks Green onions (cut into 2-inch lengths)
- 1 piece Red chili pepper (thinly sliced)
- 1 handful Chrysanthemum greens (Ssukgat) (or use perilla leaves or baby lettuce)
- 1 tablespoon Toasted sesame seeds (for garnish)
- 1/2 sheet Roasted seaweed (Gim) (shredded into thin strips)
👨🍳 Instructions
-
1
In a heavy-bottomed pot, whisk together the acorn starch, water, and salt until the powder is completely dissolved and no lumps remain.
-
2
Place the pot over medium-high heat and stir constantly in one direction with a wooden spoon. Continuous stirring prevents the starch from settling and burning.
-
3
As the mixture heats up (about 5-7 minutes), it will start to thicken and turn from a light tan to a dark, translucent chocolate brown. Reduce heat to low.
-
4
Add 1 teaspoon of sesame oil. Continue to cook and stir on low heat for another 5 minutes to 'cook out' the raw starch taste and develop a glossy sheen.
-
5
Cover the pot with a lid and let it steam on the lowest heat setting for 2-3 minutes; this ensures the jelly sets firmly.
-
6
Pour the hot mixture into a square or rectangular glass container. Smooth the top with a spatula and tap the container on the counter to remove air bubbles.
-
7
Let it cool at room temperature for at least 4 hours, or ideally overnight, until it is firm and bouncy. Do not refrigerate immediately as it can make the texture crumbly.
-
8
While the jelly sets, prepare the dressing by whisking together the soy sauce, gochugaru, minced garlic, sesame oil, sugar, and vinegar in a small bowl.
-
9
Once the jelly is set, invert the container onto a cutting board. Slice the jelly into bite-sized rectangles (about 1/2 inch thick). Use a wavy-edged knife if you have one for a traditional look.
-
10
In a large mixing bowl, gently toss the sliced cucumber, carrots, green onions, and greens.
-
11
Add the sliced acorn jelly to the bowl. Pour the dressing over the ingredients.
-
12
Using your hands (ideally with a food-safe glove), very gently toss everything together. The jelly is delicate, so handle it with care to avoid breaking the pieces.
-
13
Transfer to a shallow serving platter. Garnish generously with toasted sesame seeds and shredded roasted seaweed just before serving.
💡 Chef's Tips
If using store-bought pre-made jelly, blanch it in boiling water for 1-2 minutes to restore its soft, bouncy texture. Always stir in one consistent direction when cooking the starch to ensure a smooth, uniform molecular structure. Don't skip the steaming step (Step 5); it is the secret to getting that perfect 'QQ' bouncy texture. If you prefer a less bitter taste, you can soak the sliced jelly in cold water for 10 minutes before dressing, though many enthusiasts love the natural acorn tannins. Store leftover plain jelly in a container covered with water in the fridge, but try to eat it within 2 days.
🍽️ Serving Suggestions
Pair this with a chilled bottle of Makgeolli (Korean rice wine) for a classic 'Anju' (drinking snack) experience. Serve alongside Crispy Seafood Pajeon (green onion pancakes) to balance the fried richness. Include it as part of a traditional multi-dish banchan spread with warm purple rice. Add a scoop of steamed rice and a drizzle of extra sesame oil to turn the salad into a light 'Muk-bibimbap'.