Dotorimuk (Acorn Jelly)
A silky Korean acorn jelly served with a savory soy-based dipping sauce and crispy fried onions. Light, nutty, and naturally gluten-free.
- Total time
- 30 min
- Servings
- 4
- Calories
- 320
- Protein
- 2g
Ingredients
- 1 cup acorn starch (dotorimuk powder)
- 4 cups water
- ½ teaspoon salt
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon minced garlic
- ½ teaspoon gochugaru (Korean red chili flakes)
- ½ teaspoon sesame seeds
- 2 cups vegetable oil for frying
- 1 medium onion, thinly sliced
- 2 tablespoons green onion, chopped
Instructions
- 1
Mix acorn starch with 1 cup cold water in a bowl, stirring until smooth and lump-free.
- 2
Bring remaining 3 cups water to a boil in a pot.
- 3
Slowly pour the acorn starch mixture into boiling water while stirring constantly to prevent lumps.
- 4
Continue stirring for 5-7 minutes until the mixture thickens and becomes translucent. It should coat the back of a spoon.
- 5
Stir in salt. Pour into a parchment-lined square baking dish and let cool to room temperature, then refrigerate until set (at least 4 hours or overnight).
- 6
Heat oil in a small skillet over medium-high heat. Fry sliced onions until golden and crispy, about 3-4 minutes. Drain on paper towels.
- 7
Mix soy sauce, sesame oil, vinegar, garlic, gochugaru, and sesame seeds in a small bowl for the dipping sauce.
- 8
Cut the chilled dotorimuk into bite-sized cubes or rectangles.
- 9
Divide dotorimuk among serving bowls and top with crispy fried onions and green onions.
- 10
Serve immediately with dipping sauce on the side.
Tools you’ll need
- medium pot
- whisk
- square baking dish (8x8 inch)
- parchment paper
- small skillet
- slotted spoon
- paper towels
- small mixing bowl
- serving bowls
- knife and cutting board
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