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Dotorimuk {Korean Acorn Starch Jelly}

Dotorimuk {Korean Acorn Starch Jelly}

I am one happy girl, being able to make some authentic Korean food at home. I’ve been extremely lucky lately in finding some authentic Korean ingredients at my Korean market lately. This dotori (acorn starch jelly) is one of them. Dotorimuk is a very popular jelly dish that Koreans love! It’s one of my favorite ban chans and I can’t believe that I never knew that I could get it so easily here in the States. I even saw a packet to make it at home but it was a little pricy for me (about $6) so I purchased a already made one.

mook3Dotorimuk is a great source of starch and protein. Dotori literally means “acorn” and muk means “jelly”. Dotorimuk has a very unique flavor from acorn and a fabulous jelly texture that I just love.


One of the most popular ways to prepare this dish is by combining fresh lettuce and veggies with dotorimuk and add some gochugaru and sesame oil. Dotorimuk is best when it’s made fresh. It’s a great ban chan for sticky rice. It’s more popular during Summer time because it’s a cold dish.


If you would like a richer flavor, then double the sauce recipe. I think that’s what I will do next time.


To make this ban chan: cut all the veggies (lettuce, cucumber, tomatoes, carrots and green onions) and place them all in a bowl. The second picture (on the right) is what a whole dotorimuk looks like. Cut it into small rectangles. Prepare the sauce and pour 1/2 of the sauce over the veggies. Stir well by hand (or spoon), add the cut dotorimuk to the bowl and add the remaining sauce over the dotorimuk and stir well gently by hand so the dotorimuk doesn’t break. Sprinkle with sesame seeds if desired and serve with rice.

Dotorimuk {Korean Acorn Starch Jelly}

  • 1 dotorimuk, cut into small rectangles
  • 2-3 lettuce leaves, cut into 1-inch pieces
  • ½ carrot, thinly sliced
  • ½ cucumber, thinly sliced
  • 1 green onion, chopped
  • 1 tomato, cut in eights
  • 1 tablespoon sesame oil
  • 1 tablespoon toasted sesame seeds
  • For the sauce: 5 tablespoons soy sauce
  • 2 tablespoons gochugaru (Korean red pepper flakes)
  • 1 teaspoon sugar
  • 1 teaspoon minced garlic

  1. Place all the cut veggies in a medium sized bowl. Make the sauce by combining all sauce ingredients in a bowl. Add about ½ of the sauce to the veggies and stir well by hand. Add the cut dotorimuk to the bowl and add the remaining sauce and stir well by hand very gently so the dotorimuk doesn’t break. Add the sesame oil to the bowl and stir. Sprinkle with toasted sesame seeds and serve immediately with rice. (Double the sauce recipe if you want the flavor to be more rich)


2 Responses to “Dotorimuk {Korean Acorn Starch Jelly}”

  1. #
    Chung-Ah | Damn Delicious — August 8, 2012 at 10:42 pm

    This is one of my most favorite banchans! And I just found out recently that it’s actually from acorns :)


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