Make easy Korean acorn jelly (dotori muk) at home! This traditional dish is smooth, jiggly, and perfect for salads or dipping in a savory sauce. Made with acorn jelly flour, it’s a simple, refreshing side dish or vibrant salad to enjoy with family and friends.
Ever thought of eating acorns? In Korea, we turn these little nuts into a unique dish called acorn jelly, or dotori muk (도토리묵).
Who first decided to gather fallen acorns and make jelly out of them? We may never know, but it was a genius move! Acorn jelly is a must-try for anyone exploring Korean flavors – it’s refreshing, light, and surprisingly versatile.
Now, here’s the funny thing about acorn jelly: it doesn’t actually taste like much on its own (just a hint of bitterness). But that plain and mild flavor is perfect because it lets the seasonings shine. Tossed with savory sauces and fresh greens, this jelly transforms into a vibrant salad or side dish, bursting with flavor.
Dotori muk is a unique food experience, and it’s a fun one, too. Its jiggly, delicate texture makes it a bit tricky to pick up with chopsticks, so be ready for a little chopstick workout! It’s popular as an appetizer or as a refreshing side dish to balance richer Korean meals.
And here’s a fun tidbit: acorn jelly is a favorite among Korean mountain hikers! Many trail-side restaurants serve it as a signature dish, often paired with savory pajeon (scallion pancakes) and a cold bowl of makgeolli (Korean rice wine). It’s the perfect post-hike refreshment.
Why You Should Try This Easy Acorn Jelly Recipe
Making traditional acorn jelly from scratch is no small feat – imagine gathering acorns, peeling, soaking, drying, grinding… you get the picture. Luckily, you can skip all of that! With acorn flour available at most Asian grocery stores or online, you can make dotori-muk at home with minimal effort.
The process is simple: mix the starch flour with water, bring it to a boil until it thickens, pour it into a container, and let it set overnight. It’s as easy as making jello!
How to Make Acorn Jelly (Dotori Muk)
1. Prepare the mixture
In a large pot, whisk together acorn jelly powder, salt, and water. Keep whisking as you bring the mixture to a boil over medium-high heat.
2. Cook the jelly base
As it heats up, you’ll notice the mixture darkening and large bubbles forming. Once you see this, reduce the heat to low and simmer for about 5–6 minutes, stirring constantly to avoid sticking.
3. Add Flavor
When the mixture thickens and reduces slightly, stir in 1 tablespoon of sesame oil for added flavor and smoothness.
4. Set the Jelly
Pour the mixture into a greased square container, smoothing out the top. Cover with plastic wrap to keep the surface moist, and let it cool on the counter. Once it reaches room temperature, transfer it to the fridge to set overnight.
5. Slice and Serve
When ready to serve, turn the acorn jelly out onto a cutting board and slice into 3/8-inch thick pieces. A fluted cutter gives it an elegant look, but a regular knife works just fine!
2 Ways to Serve Dotori Muk
Serve Plain with Simple Sauce
For a classic side dish, drizzle acorn jelly with a simple sauce. Mix gochugaru (Korean red pepper flakes), soy sauce, garlic, a touch of Korean corn syrup (for shine), sesame oil, and sesame seeds, and pour over the slices for a savory flavor boost.
Acorn Jelly Salad (Dotori-muk Muchim)
This popular Korean salad brings together acorn jelly with fresh greens and veggies. Toss lettuce, optional Perilla leaves (kkaennip), cucumber, and carrot in a bowl with acorn jelly slices.
In a separate bowl, mix a dressing of gochugaru, soy sauce, sesame oil, vinegar, sugar, and sesame seeds. Pour the dressing over the salad and gently toss to combine. The bright colors and tangy dressing pair perfectly with the mild acorn jelly.
Helpful Tips for Perfect Acorn Jelly
- Stir Consistently in One Direction: Stir the acorn powder mixture in one direction (rather than back and forth) while boiling. This helps reduce air bubbles in the jelly for a smoother texture.
- Use a Square or Rectangular Container: For uniform slices, use a square or rectangular container, as round containers make even slicing tricky. Don’t forget to grease the container for easy release.
- Cover the Jelly to Prevent Drying: Cover the top of the jelly mixture with plastic wrap while it cools to keep the surface from drying out.
- Use a Fluted Cutter for Extra Style: A fluted cutter creates a beautiful presentation and helps the sauce or dressing cling better to each slice. It’s optional, but a nice touch.
- Store Leftovers Properly: Any leftover acorn jelly can be kept in the fridge for up to a week.
If you’re a fan of this jelly-like dish, try my mung bean jelly salad (muk-mchim) recipemade with mung bean starch and seasoned with a different blend of ingredients.
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Easy Acorn Jelly (Dotori Muk)
Easy Korean acorn jelly (dotori muk) made with acorn jelly flour. Smooth, jiggly, and perfect for salads or dipping in savory sauce—a refreshing Korean side dish loved for its versatility.
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Brush a 1-1/2 qt size square container with oil and set aside.
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Combine acorn jelly flour, salt, and water in a large pot. Whisk the mixture thoroughly and heat it over medium-high heat, continuing to whisk as it warms up.
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As the mixture heats, it will darken, and large bubbles will begin to form. Lower the heat to simmer and cook for 5–6 minutes, stirring constantly to prevent the mixture from sticking.
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Once the jelly has thickened and reduced, add 2 teaspoon sesame oil. Stir well to incorporate the oil for a smooth and flavorful finish.
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Pour the jelly into the prepared container and smooth the surface. Cover it with plastic wrap to prevent drying, then let it cool to room temperature. Once cooled, place it in the refrigerator to set overnight.
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When the jelly is ready, turn it out onto a cutting board and slice it into 3/8-inch thick pieces. Use a fluted cutter for a decorative look or a regular knife for simplicity. Serve and enjoy!
To serve with spicy topping sauce
To make acorn jelly salad
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To make the dressing, whisk together gochugaru, soy sauce, vinegar, sugar, and sesame seeds in a small mixing bowl until well combined.
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To make the salad, start by tossing the salad greens and veggies with half of the dressing in a large mixing bowl. Next, gently add the acorn jelly slices and drizzle the remaining dressing over the top. Lightly toss everything together, being careful not to break the delicate jelly. Serve the salad immediately!
Calories: 246kcal, Carbohydrates: 22g, Protein: 4g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 3g, Sodium: 985mg, Potassium: 323mg, Fiber: 2g, Sugar: 2g, Vitamin A: 890IU, Vitamin C: 1mg, Calcium: 65mg, Iron: 1mg
