Dotorimuk is a jelly made of acorn paste that has consistency somewhere between jello and tofu. It's considered healthy and high in protein. This is a variation of dotorimuk muchim (seasoned dotorimuk) that includes more vegetables so it's like a salad. (Note: here is the original dotorimuk muchim recipe).
1 cup of acorn powder (dotorimuk powder 도토리묵), you can buy this at a Korean grocery store
6 cups of cold water
1 tsp coarse salt
1 tbsp olive oil (or any vegetable oil)
4 tbsp soy sauce
1½ tbsp balsamic vinegar (or rice vinegar)
½ tsp sesame oil
1 tsp olive oil
1 tsp red pepper powder
½ tsp minced garlic
1 stalk green onion
½ tsp sesame seed powder
2 sheets of dry seaweed (roasted)
bunch of Korean watercress (minari 미나리)
bunch of Korean chives (buchu 부추)
1/2 head red leaf lettuce
Prepare the muk: Mix 6 cups of water and 1 cup of the acorn powder in a large pot. Put on high heat, mixing well and stirring consistently. When the liquid start thickening, add the salt and oil, keep stirring. Cook for 5-6 more minutes stirring continuously -- it will eventually turn dark. Turn the heat off and let it sit for a couple more minutes.
Pour the cooked mixture into a square glass casserole dish or a low stainless steel container. Let it firm at room temperature for 4-5 hours -- if you are in a hurry, you can dip the container in ice or cool water, or put it into the refrigerator, covered.
After it has gelled, slice into squares, approximately the size of a block of tofu. This way you can store the remainder that you will not use. Store covered and in the refrigerator.
Using one of the ~ 9-10oz blocks, slice into thin rectangular pieces, about the size of a business card.
Prepare the salad dressing: mix together soy sauce, vinegar, sesame oil, olive oil, green onions and red pepper powder.
Chop Korean watercress (minari) and Korean chives (buchu). Tear red leaf lettuce (sangchu) into small bite-sized pieces.
Add in the dotorimuk slices into the greens, tossing carefully with your hand. The dotorimuk is fragile so your works best.
Before serving, garnish with sesame seed powder and black pepper.