Other names: dotori muk, Dotorimuk
Translations: Acorn Želeja, Βελανίδι Jelly, البلوط جيلي, エイコーンゼリー, 도토리 젤리, צנובר ג 'לי, Акорн Желе, Bunga ng oak halaya, बलूत का फल जेली, Акорн Желе, 橡子凉粉, Želod Jelly, Жир Желе, Acorn желе
The texture is reminiscent of silken firm tofu, with a faint but pleasant nuttiness and a hint of bitter at the end.
Wine complements: Soju, Pomegranate wine
Beverage complements: Korean beer
Substitutes: Red pepper jelly
Selecting and Buying
Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: Buy the jelly from Korean sources, or buy the starch and make it at home.
Buying: It can be hard to find. Look for it at Asian markets. May be able to order on line.
Procuring: To make the jelly, acorns are collected, opened, and their nuts inside are ground into a fine paste. The paste is then stirred into vats of water so that the fiber can be separated from the starch by sieving and settling. Once the tannins are diffused out of the paste, it is allowed to completely settle on the bottom of the vat. The water is drained and the paste is collected to dry.
Preparation and Use
The jelly is traditionally topped with spicy, garlicky kimchi and served as a salad along with a sesame-soy dipping sauce.
Conserving and Storing
Store in a glass bottle with a tightly sealed lid in a cool, dark place or in the refrigerator.