Seasoned Acorn Jelly: Dotorimuk

Words and Photography by Joe Wabe

Korea’s culinary culture has been shaped with by its natural environment.  Although mountain account for 70% of the entire country over 40% of them are just 200 to 300 high, this factor has contributed to a vast variety of recipes based on roots, plants and fruit collected from the mountains.  “Dotorimuk” or acorn jelly is part of this long list of Korean culinary culture originated in the mountainous areas of ancient Korea, where oak tress produced enough acorns during the autumn season. This smooth oval oak fruit rapidly became a good source of food, and has maintain its strong reputation, unique taste and texture for centuries.

After the acorns are opened, their inside is ground into a fine orange-brown paste. This paste is later stirred with water in order to separate the acorn’s fiber from the starch. The starch-water mixture is collected, then allowed to sit so that the natural organic tannin – a type of biomolecule –  diffuses into the water.

After the water has been changed a couple of times, the starch settles at the bottom and the water is drained away and the final paste is collected and dry.  The dried starch is then pulverized and as any other starch when mix with boiled water and chilled will become a pudding-like dish known as “Dotorimuk”.

“Dotorimuk” is commonly eaten as a side dish seasoned with soy sauce, sesame oil , red, chili pepper powder and sesame seeds among others, this combination is also known as “Dotorimuk-muchim”.  Given the distinct climatic changes in Korea, the menu of the traditional Korea varies season to season, however due to the popularity of some seasonal food and the modern technology to preserve it, dishes like “Dotorimuk” are available in restaurants all year around. This silky jelly dish with a pinch of chestnut taste really captures the spirit of the Korean autumn.