Dotorimuk Salad (Acorn Jelly Salad)

도토리묵 Salad

Dotorimuk Salad (Acorn Jelly Salad)
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Your rating: None Average: 4.5 (6 votes)
Author: umma
Date: 5-10-10
Servings: 3-4
Prep Time: 30 minutes
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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).

Recipe Ingredients:

  • 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)
  • Sauce ingredients
  • 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)
  • Salad ingredients
  • bunch of Korean watercress (minari 미나리)
  • bunch of Korean chives (buchu 부추)
  • 1/2 head red leaf lettuce

Recipe Steps:

  • 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.

Serving Size: 3-4
Preparation Time: 30 minutes

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