Dotorimuk Muchim
The Quirky Foodster Team
Ingredients
- Block acorn jelly (dotorimuk), sliced — about 400 g (14 oz)
- Cucumber, julienned — 1
- Carrot, julienned — 1
- Spring onions, chopped — 2
- Soy sauce — 2 tbsp
- Sesame oil — 1 tbsp
- Vinegar — 1 tbsp
- Sugar — 1 tsp
- Toasted sesame seeds — 1 tsp
- Chilli flakes — 1/2 tsp (optional)
Method
- Arrange the sliced acorn jelly, cucumber and carrot on a serving plate.
- Whisk together the soy sauce, sesame oil, vinegar, sugar and chilli flakes if using.
- Pour the dressing over the jelly and vegetables.
- Sprinkle with chopped spring onion and toasted sesame seeds.
- Toss gently just before serving.
Introduction: A refreshing salad of firm acorn jelly tossed with a tangy soy-sesame dressing and fresh vegetables, a distinctive Korean starter.
Cultural Background: Acorn jelly (dotorimuk) has long been made across the Korean peninsula from foraged acorns, its neutral, slightly nutty flavour and firm, jiggly texture making it a distinctive base for this refreshing salad.
Tips: Slice the acorn jelly evenly for the neatest presentation. Toss gently, as the jelly can break apart if handled too roughly.
Variations: Add a little shredded roasted seaweed for extra flavour and texture. Adjust the chilli flakes for more or less heat.
Storage: Store components separately in the refrigerator for up to 2 days; dress just before serving.
Reheating: This is a cold salad and is not reheated.
FAQs:
Q: What is acorn jelly made from?
A: Acorn starch, extracted from foraged acorns and set into a firm, neutral-tasting jelly, a traditional Korean ingredient.
Q: Where can I find dotorimuk?
A: Korean grocers typically stock pre-made acorn jelly blocks, ready to slice and dress.
- Block acorn jelly (dotorimuk), sliced — about 400 g (14 oz)
- Cucumber, julienned — 1
- Carrot, julienned — 1
- Spring onions, chopped — 2
- Soy sauce — 2 tbsp
- Sesame oil — 1 tbsp
- Vinegar — 1 tbsp
- Sugar — 1 tsp
- Toasted sesame seeds — 1 tsp
- Chilli flakes — 1/2 tsp (optional)
Please log in to leave a comment.