Seasoned Korean Acorn Jelly (Dotorimuk Muchim)

Ingredients

• 1/2 cup acorn starch
• 3 cup water
• 1/2 tsp fine sea salt
• 1/2 tsp perilla oil
• 420 g Korean acorn jelly
• 55 g cucumber ((English or Lebanese), thinly sliced)
• 30 g onion ((I used half a yellow onion and half a purple onion.))
• 25 g carrot (, julienned)
• 20 g lettuce leaves (, thinly sliced, (I used oak leaves lettuce and baby cos lettuce.))
• 1.5 Tbsp soy sauce
• 1 tsp dark brown sugar
• 1 tsp sesame oil
• 1 tsp green onion
• 1/2 tsp Korean chili flakes ((gochugaru))
• 1/2 tsp minced garlic
• 1/4 tsp toasted sesame seeds

Steps

1. 1

   In a medium-sized pot, combine the acorn starch with water. Stir continuously while cooking over medium heat.

2. 2

   As the mixture begins to thicken (it takes about 3 minutes for induction and 4 minutes 30 seconds for a gas stove), add the salt. Reduce the heat to low and continue stirring for 20 minutes.

3. 3

   Incorporate the perilla oil (or sesame oil) and cook for an additional 10 minutes over low heat, continuing to stir.

4. 4

   Transfer the acorn jelly into a container and let it cool at room temperature for 1 hour. After cooling, cover with the lid and refrigerate for at least 4 hours before using.

5. 5

   Combine the seasoning sauce and mix well.

6. 6

   Place the salad ingredients (cucumber, onion, carrot, and lettuce) in a mixing bowl. Add half of the seasoning sauce and mix well.

7. 7

   Add the acorn jelly and the remaining seasoning sauce. Mix carefully and lightly but thoroughly (if you mix it too hard, the acorn jelly will break.)

8. 8

   Serve with a bowl of rice and other Korean side dishes.