Chewy and Springy Homemade Acorn Jelly (Dotorimuk)
Homemade Acorn Jelly Recipe for a Healthier and Tastier Meal
Store-bought acorn jelly was too hard and not very tasty, so I decided to make it myself this time. Enjoy this homemade acorn jelly, which boasts a wonderfully chewy texture and nutty flavor, served with a fresh seasoning sauce. It’s easy to make at home!
Acorn Jelly Ingredients
- 1 cup acorn flour
- 5 cups water
- 1 tsp salt
- Sesame oil, to taste
Flavorful Soy Sauce Seasoning Ingredients
- 1 bundle chives (approx. 30g)
- 2 Tbsp soy sauce
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp vinegar
- 1 Tbsp maesilcheong (plum syrup)
- A pinch of sesame seeds
- A little sesame oil
- 1 bundle chives (approx. 30g)
- 2 Tbsp soy sauce
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp vinegar
- 1 Tbsp maesilcheong (plum syrup)
- A pinch of sesame seeds
- A little sesame oil
Cooking Instructions
Step 1
First, in a bowl, combine 1 cup of acorn flour with 5 cups of water. Whisk thoroughly until there are no lumps. Let this mixture sit for about 20-30 minutes. This soaking step helps achieve a smooth surface and a delightfully springy texture for the jelly.
Step 2
While the acorn flour mixture is soaking, prepare the chives for the soy sauce seasoning. Wash them thoroughly, pat dry, and finely chop them into small pieces, about 0.5cm thick. The fresh aroma of the chives will enhance the flavor of the seasoning.
Step 3
Place the chopped chives into a clean bowl. Add 2 Tbsp of soy sauce, 1 Tbsp of vinegar, 1 Tbsp of gochugaru, and 1 Tbsp of maesilcheong to create the seasoning. Finally, sprinkle in a pinch of sesame seeds and a little sesame oil for a nutty finish. This completes the delicious soy sauce seasoning. Feel free to adjust the seasoning to your preference.
Step 4
Now, let’s get to making the jelly. Pour the soaked acorn flour mixture into a pot or pan and start cooking over medium heat. Once it begins to boil, stir continuously with a spatula to prevent clumping. As the mixture starts to thicken and form small curds, reduce the heat to low and continue stirring diligently to prevent it from sticking to the bottom. Even if your arm gets tired, consistent stirring is key to a smooth and delicious jelly.
Step 5
Stir the mixture, scraping the bottom of the pan, for about 30-40 minutes to ensure it doesn’t burn. When the jelly becomes thick and falls off the spatula in a solid mass, turn off the heat. Stir in 1 tsp of salt and a little sesame oil to finish. This completes the jelly-making process.
Step 6
Lightly grease the inside of a glass container with sesame oil. This will help the jelly release smoothly later. Pour the hot, cooked jelly into the prepared container. Gently tap the container on the counter a few times; this helps to release any trapped air bubbles, resulting in a smooth and firm jelly surface.
Step 7
Place the container with the jelly in the refrigerator and let it chill for at least 4-5 hours to set completely. If the weather is cool, you can also let it set at room temperature. Once the jelly is firm, cut it into bite-sized pieces and enjoy with the prepared soy sauce seasoning!
