Discover Korean Food 136: Dr. Sook-Ja Yoon’s “Dotorimuk-muchim (Seasoned Acorn Starch Jelly)”


Dotorimuk-muchim is a dish made of jellied acorn starch, vegetables and seasoning sauce. Dotorimuk-muchim was considered a specialty or a dish for the relief of the famine victims in olden days when provisions were scarce. Recently, it has become a popular diet food because it is in low calories.

[Ingredients & Quantity]
300 g (1 cake) acorn starch jelly
70 g (⅓ ea) cucumber, 30 g carrot, 30 g crown daisy, 15 g (1 ea) green pepper, 10 g (½ ea) red pepper
seasoning sauce : 24 g (1⅓ tbsp) soy sauce, 2 g (½ tsp) sugar, 1.1 g (½ tsp) ground red pepper, 4.5 g (1 tsp) minced green onion, 2.7 g (½ tsp) minced garlic, 2 g (1 tsp) sesame seeds13 g (1 tbsp) sesame oil

1. Cut and slice the acorn starch jelly into 3 cm-wide, 4 cm-long and 1 cm-thick (260 g).
2. Wash the cucumber by rubbing with salt, cut it into 4 cm-long and 1.5 cm-wide, slice them at intervals of 0.3 cm diagonally (60 g). Cut and slice the carrots into same size of the cucumber (20 g).
3. Cut the green/red pepper into 2 cm-long and 0.5 cm-thick diagonally and seed. (green pepper 10 g, red pepper 7 g).
4. Trim and wash the crown daisy and cut it into 5 cm-long (20 g).
5. Blend seasoning sauce.

1. Add the vegetables and seasoning sauce to the acorn starch jelly.
2. Mix altogether softly.

·When making acorn starch jelly, soak the acorn in the water to get rid of bitter taste.
·Instead of sesame oil, green perilla oil may be added to the jelly upon taste.


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