Chewy and Smooth Acorn Jelly (Dotorimuk) with Savory Wild Chive Sauce
Easy Boiling Water Method for Acorn Jelly & Refreshing Wild Chive Seasoning
Experience the perfect harmony of chewy, smooth acorn jelly made from scratch and a vibrant, fresh wild chive sauce. Surprisingly easy to make at home!
Acorn Jelly Ingredients- 1 cup acorn jelly powder
- 6 cups water
- 1 Tbsp perilla oil (deulgireum)
- 1 tsp coarse sea salt
Fragrant Wild Chive Sauce- 1 bunch fresh wild chives (dallae)
- 2 stalks scallions
- 1/2 red chili pepper
- 3 Tbsp soy sauce
- 1 Tbsp sesame oil
- 1 tsp toasted sesame seeds
- 1 bunch fresh wild chives (dallae)
- 2 stalks scallions
- 1/2 red chili pepper
- 3 Tbsp soy sauce
- 1 Tbsp sesame oil
- 1 tsp toasted sesame seeds
Cooking Instructions
Step 1
First, prepare the basic ingredients for making acorn jelly. Have 1 cup of acorn jelly powder and 6 cups of water ready. (I’ll share a tip on water adjustment later in the recipe.)
Step 2
In 3 cups of water, add 1 cup of acorn jelly powder and mix thoroughly until there are no lumps. Let this mixture sit for about 30 minutes to allow the acorn powder to fully hydrate. This step is crucial for preventing clumps and achieving a smooth texture.
Step 3
Strain the hydrated acorn jelly mixture through a fine-mesh sieve. This removes any remaining small lumps, ensuring a silkier jelly.
Step 4
Now, pour the remaining 3 cups of water (out of the total 6 cups) into a pot and get ready to boil. A stainless steel pot with slightly rounded sides is convenient for stirring, as it helps prevent sticking compared to coated pans. Once the water begins to boil, add 1 Tbsp of perilla oil and 1 tsp of coarse sea salt, and stir well. Perilla oil adds a nutty aroma, and salt seasons the jelly.
Step 5
As the water boils, gradually pour in the strained acorn jelly mixture while stirring rapidly. Similar to making glutinous rice paste, this method of dissolving the powder in cold water and then cooking is faster than dissolving it directly in hot water. The key is to stir continuously without stopping from beginning to end to prevent sticking to the bottom.
Step 6
As the acorn jelly mixture cooks, it will darken in color and start to bubble vigorously, resembling a volcanic eruption, before subsiding. Continue stirring without stopping. You must keep stirring until the phenomenon of puffing up like a ‘kwari’ (a type of gourd) and then subsiding repeats and stops. It’s important that it mixes smoothly without clumping.
Step 7
After stirring continuously for about 15 minutes from the point the water started boiling, you’ll feel the mixture thicken. When you lift your spatula, the jelly should fall off in a thick, cohesive mass. This indicates it’s cooked perfectly.
Step 8
Pour the well-cooked acorn jelly into a Pyrex dish or a jelly mold and spread it evenly to cool. I left mine on the balcony for about 3 hours; on a colder day, it will set even faster. It needs to cool completely to become firm.
Step 9
Because perilla oil was added during cooking, the jelly releases easily from the dish without needing extra greasing. If you lightly oil the mold beforehand, it will be even easier to unmold.
Step 10
The finished acorn jelly is beautifully smooth, firm, and has a wonderful glossy sheen. Making it yourself makes it even healthier and tastier!
Step 11
Slice the acorn jelly into bite-sized pieces or your desired shapes. If the jelly cuts cleanly without crumbling, it has set perfectly.
Step 12
Now, let’s make the fresh wild chive sauce! In a bowl, combine finely chopped fresh wild chives, scallions, and red chili pepper. Add 3 Tbsp soy sauce, 1 Tbsp sesame oil, and 1 tsp toasted sesame seeds, then mix well. The pungent aroma of wild chives and the mild heat from the chili will enhance the jelly’s flavor.
Step 13
Enjoy the fantastic combination of firm, bouncy acorn jelly and the zesty wild chive sauce! Truly, homemade acorn jelly has a deeper, richer flavor. Experience the wonderfully soft yet chewy texture of acorn jelly paired with the fragrant and savory wild chive sauce. It’s a culinary delight you won’t forget!
