Empty My Fridge
Seasoned acorn jelly (Dotorimuk: 도토리묵)
Ingredients
- Jam · powder½ cups
- Salt½
- Soy sauce⅓ cups
- Honey2
- Garlic · minced3
- Scallion · chopped3 stalks
- Chili flake · flakes1 tbsp
- Toasted sesame oil1 tbsp
- Sesame seed · toasted1 tbsp
- Bell pepper · shredded
- Lettuce2 cups
- Onion · sliced thinly¼ cups
- Cup's worth edible chrysanthemum · cut into bite size1
- Perilla leaf · chopped3–5
- Carrot · shredded2 tbsp
- Cucumber · thinly sliced½
- Chili pepper · chopped2
Instructions
- In a large bowl, mix the dotorimuk ingredients (acorn jelly powder, water and salt) with a wooden spoon, then strain to remove lumps.
- Pour into a thick-bottomed pot and stir over medium heat for 7 to 8 minutes until it bubbles.
- Lower the heat and stir for another 5 minutes.
- Pour into a rectangular glass container, let cool, then refrigerate for 4 to 7 hours until solid.
- Mix the soy sauce, sugar or honey, hot pepper flakes, garlic and sesame oil in a bowl to make the seasoning sauce. Set aside.
- Turn the container upside down over a cutting board so the jelly slides out whole. Cut into pieces about 2 inches by 1 inch and ¼ inch thick.
- Put the vegetables in a large bowl, add the seasoning sauce and mix by hand.
- Add the jelly pieces and gently mix everything together.
- Transfer to a serving plate, sprinkle with sesame seeds and serve.
Summarized from Maangchi's video. Watch it for the details.
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