Dotorimuk muchim (도토리묵무침)

Before the summer weather is over, I wanted to share my favorite dish to eat in summer, dotorimuk muchim (도토리묵무침), seasoned acorn jelly. The acorn jelly is traditionally made from acorns gathered from oak trees in mountain forests. The actual process for hulling the acorns is pretty difficult. 

Now, you can buy acorn starch at Asian supermarkets, which you can make into acorn jelly. Be careful with the amount of water you put in and the cooking time. If there's too much water in the acorn jelly after it solidifies, it's slightly mushy and bitter tasting. 





Dotorimuk muchim (도토리묵무침) (vegan)
serves 3-4 as a side

1 cup of acorn starch
3 cups of water
1 cucumber 
3-4 perilla leaves, washed 
2 tablespoons soy sauce
1 teaspoon sesame seed oil 
1 scallion, chopped
1/2 teaspoon sesame seeds
1/2 teaspoon red pepper powder

Mix the acorn starch and water together. Pour the mixture into a medium sized pot and stir over medium heat until it bubbles, about 7-8 minutes. Lower the heat and stir another 5 minutes. It should be thick and should coat the back of the spoon without running off. 

Pour the mixture into a bowl or rectangular container and let it sit for 4-5 hours until it is solid. There is no need to refrigerate it. 

Cut the cucumber into 1 inch pieces. Roll the perilla leaves together and chop into strips.

In a small bowl, mix together the soy sauce, sesame seed oil, scallion, sesame seeds, and red pepper powder. Set aside. 

Turn the acorn jelly upside down over a cutting board so that the jelly slides out in one piece. Cut into bite-sized pieces.

Gently mix the soy sauce seasoning, vegetables, and acorn jelly together so that the jelly doesn't break apart. Transfer to a serving plate.