Homemade Acorn Jelly (Dotorimuk): Chewy and Silky Smooth
How to Make Acorn Jelly at Home: Perfect Acorn Flour to Water Ratio & Basic Seasoning Sauce Recipe
Create a delightfully chewy and smooth acorn jelly using acorn flour you prepare yourself! This method reduces the astringent taste, resulting in a more delicious dish. Acorn jelly is not only beneficial for gut health and detoxification but also a healthy choice for dieting. Let’s make this wonderful acorn jelly right in your kitchen!
Main Ingredients for Acorn Jelly- 1 cup Acorn Flour (approx. 100g)
- 6 cups Water (approx. 1.2L)
- 1 tsp Salt (5g)
- 1 Tbsp Sesame Oil (15ml)
Savory Jelly Seasoning Sauce- 1 Tbsp Soy Sauce (15ml)
- 1 Tbsp Fish Sauce (e.g., Crangon Fish Sauce, or Korean Soup Soy Sauce) (15ml)
- 1 tsp Gochugaru (Korean Chili Flakes) (5g)
- 1 Tbsp Oligodang (Corn Syrup) or Mulyeot (Starch Syrup) (15ml)
- 1 Tbsp Minced Scallions (15g)
- 1 tsp Minced Garlic (5g)
- 2 Tbsp Water (30ml)
- 1 tsp Toasted Sesame Seeds or Ground Sesame Seeds (5g)
- 1 Tbsp Soy Sauce (15ml)
- 1 Tbsp Fish Sauce (e.g., Crangon Fish Sauce, or Korean Soup Soy Sauce) (15ml)
- 1 tsp Gochugaru (Korean Chili Flakes) (5g)
- 1 Tbsp Oligodang (Corn Syrup) or Mulyeot (Starch Syrup) (15ml)
- 1 Tbsp Minced Scallions (15g)
- 1 tsp Minced Garlic (5g)
- 2 Tbsp Water (30ml)
- 1 tsp Toasted Sesame Seeds or Ground Sesame Seeds (5g)
Cooking Instructions
Step 1
In a wide pot, combine 1 cup (approx. 100g) of acorn flour with 6 cups (approx. 1.2L) of cold water. Using cold water initially helps to dissolve the acorn flour smoothly without clumps.
Step 2
Add 1 tsp of salt and whisk thoroughly with a balloon whisk or a long spatula until the acorn flour is completely dissolved and no lumps remain. It’s important to mix until the liquid appears clear.
Step 3
Place the pot over high heat on the stove and bring to a boil, stirring continuously with a wooden spatula. Constant stirring is key to prevent the mixture from sticking to the bottom and burning!
Step 4
Once the mixture deepens in color and starts to thicken, reduce the heat to medium-low. Continue to stir gently to prevent sticking or burning.
Step 5
Continue stirring for about 10 minutes until the jelly mixture becomes thick and ‘kku-deok kku-deok’ (a thick, slightly sticky consistency). Once it reaches your desired thickness, stir in 1 Tbsp of sesame oil quickly. The sesame oil will add a wonderful nutty aroma.
Step 6
After adding the sesame oil, continue to stir slowly over low heat for about 15 more minutes to perfect the jelly’s texture. It’s ready when it has a glossy sheen and a characteristic chewy texture.
Step 7
Carefully pour the hot, cooked jelly mixture into a pre-prepared stainless steel bowl or heatproof container. Cover the surface with plastic wrap or a lid to prevent a skin from forming, and let it cool at room temperature for at least half a day (minimum 4-5 hours) until it’s fully set.
Step 8
Once the acorn jelly has set and is firm and wobbly, use a decorative knife or a regular knife to cut it into bite-sized pieces (typically about 1-1.5 cm thick). Top with the prepared seasoning sauce for a delicious acorn jelly dish! 🙂
Step 9
Combine all the seasoning sauce ingredients in a small bowl. Mix 1 Tbsp soy sauce, 1 Tbsp fish sauce, 1 tsp gochugaru, 1 Tbsp oligodang, 1 Tbsp minced scallions, 1 tsp minced garlic, 2 Tbsp water, and 1 tsp toasted sesame seeds. Stir well to create a flavorful seasoning sauce.
