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Easy Korean Acorn Jelly (Dotori Muk)

Easy Korean acorn jelly (dotori muk) made with acorn flour. Smooth, jiggly, and naturally gluten-free—perfect in salads with fresh vegetables or dipped in a savory Korean sauce. A light and refreshing side dish loved for its versatility.

Cook Time
mins
Additional Time
1 d
Servings: 4 people
Calories: 246 kcal
Course: Side Dish , Appetizer
Cuisine: Korean

Ingredients

  • 1 cup (120 g) acorn flour
  • 5 1/2 cups (1.3 liter) water
  • 1/2 tsp salt
  • 2 tsp sesame oil or perilla oil
For spicy topping sauce
  • 1 tbsp Korean chili flakes (gochugaru)
  • 2 tbsp soy sauce
  • 1/2 tbsp minced garlic 
  • 1 tbsp sesame oil or perilla oil
  • 1 tbsp toasted sesame seeds
For acorn jelly salad
  • 1 handful each various salad greens, perilla leaves, cucumber, and carrot or your preferred choice
  • 1-1/2 tbsp Korean chili flakes (gochugaru)
  • 1-1/2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1/2 tbsp sugar
  • 1 tbsp toasted sesame seeds

Instructions

    Cup of Yum
  1. Brush a 1-1/2 qt size square container with oil and set aside.
  2. Combine acorn jelly flour, salt, and water in a large pot. Whisk the mixture thoroughly and heat it over medium-high heat, continuing to whisk as it warms up.
  3. As the mixture heats, it will darken, and large bubbles will begin to form. Lower the heat to simmer and cook for 5–6 minutes, stirring constantly to prevent the mixture from sticking.
  4. Once the jelly has thickened and reduced, add 2 teaspoon sesame oil. Stir well to incorporate the oil for a smooth and flavorful finish.
  5. Pour the jelly into the prepared container and smooth the surface. Cover it with plastic wrap to prevent drying, then let it cool to room temperature. Once cooled, place it in the refrigerator to set overnight.
  6. When the jelly is ready, turn it out onto a cutting board and slice it into 3/8-inch thick pieces. Use a fluted cutter for a decorative look or a regular knife for simplicity. Serve and enjoy!
To serve with spicy topping sauce
  1. Combine all the topping sauce ingredients in a bowl, then drizzle the sauce over the acorn jelly slices. Serve chilled.
To make acorn jelly salad
  1. To make the dressing, whisk together gochugaru, soy sauce, vinegar, sugar, and sesame seeds in a small mixing bowl until well combined.
  2. To make the salad, start by tossing the salad greens and veggies with half of the dressing in a large mixing bowl. Next, gently add the acorn jelly slices and drizzle the remaining dressing over the top. Lightly toss everything together, being careful not to break the delicate jelly. Serve the salad immediately!

Notes

  • Recipe Tips
  • Stir in one direction while cooking the jelly to avoid air bubbles and create a smoother texture.
  • Use a square or rectangular container for clean, uniform slices. Lightly grease it for easy release.
  • Cover the surface with plastic wrap while cooling to prevent it from drying out.
  • A fluted cutter adds style and helps the sauce cling better—but a regular knife works just fine.
  • Store leftovers in an airtight container in the fridge for up to 1 week.

Nutrition Information

Calories 246kcal (12%) Carbohydrates 22g (7%) Protein 4g (8%) Fat 9g (14%) Saturated Fat 1g (5%) Polyunsaturated Fat 3g Monounsaturated Fat 3g Sodium 985mg (41%) Potassium 323mg (9%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 890IU (18%) Vitamin C 1mg (1%) Calcium 65mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 246

% Daily Value*

Calories 246kcal 12%
Carbohydrates 22g 7%
Protein 4g 8%
Fat 9g 14%
Saturated Fat 1g 5%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 3g 15%
Sodium 985mg 41%
Potassium 323mg 7%
Fiber 2g 8%
Sugar 2g 4%
Vitamin A 890IU 18%
Vitamin C 1mg 1%
Calcium 65mg 7%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.