Dotorimuk (Korean Acorn Jelly)
INGREDIENTS:
Dotorimuk
½ Cup (80g) Acorn Starch
3 ¼ Cups (813 ml) Water
1 Tsp Salt
2 Tbsp Vegetable Oil
Sauce
3 Tbsp Soy Sauce
1 Tbsp Water
1 Tsp Korean Red Chili Powder (gochugaru)
1 Tsp Sugar
1 ½ Tsp Sesame Oil
2 Garlic Cloves, Minced
2 Stalks Green Onion, Chopped
½ Cup (80g) Acorn Starch
3 ¼ Cups (813 ml) Water
1 Tsp Salt
2 Tbsp Vegetable Oil
Sauce
3 Tbsp Soy Sauce
1 Tbsp Water
1 Tsp Korean Red Chili Powder (gochugaru)
1 Tsp Sugar
1 ½ Tsp Sesame Oil
2 Garlic Cloves, Minced
2 Stalks Green Onion, Chopped
DIRECTIONS:
- Add the acorn starch, water, salt and vegetable oil to a pot over medium heat. Stir constantly until the mixture thickens. If there are a lot of lumps, strain into a bowl.
- Brush a glass container with some sesame oil. Transfer the mixture into the container. Allow it to cool completely then refrigerate for 3-4 hours or overnight until the jelly sets.
- Make the sauce. Add all the ingredients together and mix until well combined.
- When you are ready to eat the dotorimuk, remove it from the container, slice into pieces and serve with the sauce. Enjoy!
- Tags: Food