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          Dotorimuk-muchim
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          • Seasoned Acorn Starch Jelly

            Dotorimuk-muchim is a side dish in which small chunks of dotorimuk are seasoned and mixed with other ingredients such as slivered carrots and scallions, garlic, soy sauce, sesame oil, red chili pepper powder, and sesame seeds.The practice of making dotorimuk originated in mountainous areas of ancient Korea, when abundant oak trees produced enough acorns each autumn to become a viable source of food.

          • 음식분류Salad - Other
          • 가열시간H M
          • 조리시간H M
          • 온도
          • 칼로리60kcal(man)
          • 주재료acorn jelly, cucumber, carrot, crown daisy, green pepper

          요리방법

          Ingredients

          • - 300 g (1 cake) acorn jelly

          • - 70 g (⅓ ea) cucumber

          • - 30 g carrot

          • - 30 g crown daisy

          • - 15 g (1 ea) green pepper

          • - 10 g (½ ea) red pepper

          • - seasoning sauce

            • 24 g (1⅓ tablespoons) soy sauce
            • 2 g (½ teaspoons) sugar
            • 1.1 g (½ teaspoons) ground red pepper
            • 4.5 g (1 teaspoon) minced green onion
            • 2.7 g (½ teaspoons) minced garlic
            • 2 g (1 teaspoon) sesame seeds 13 g (1 tablespoon) sesame oil

          Preparation

          • 1. Slice acorn jelly (3cm by 4cm). 【Photo 1】
          • 2. Wash the cucumber by rubbing. Slice into round pieces (5cm by 0.3cm strips), before julienning. Wash the carrot and julienne (5cm by 0.3cm strips) Soak in salt water for 5 minutes. Dry pat and set aside.
          • 3. Slice the green/red pepper diagonally.
          • 4. Trim and wash the crown daisy and cut it into 5 cm slices. 【Photo 2】
          • 5. Blend seasoning sauce.

          Recipe

          • 1. Add the vegetables and seasoning sauce to the acorn jelly. 【Photo 3,4】
          • 2. Toss sauce around without breaking the jelly.
          Tip
          • Instead of sesame oil, green perilla oil may be added to the jelly to suit the taste.
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