Korean Acorn Jelly which is known as Dotorimuk (도토리묵) in South Korea, is a very popular and common side dish. In Korea it is normally just simply called Muk, although this just means Jelly. Dotorimuk is produced by a traditional but simple process of first boiling the acorns for many hours until they’ve melted into a paste, after which is the paste is sieved and allowed to cool down into the final Dotorimuk product.
Like with all Korean side dishes prices range depending on season and quailty. One packet of Dotrimuk can be found for as little as ₩500, however normally it’s between ₩1500 and ₩3000.
The taste is pretty mild and therefore it’s often dipped into either soy sauce or chilli paste.
Pictures of Korean Acorn Jelly / Dotorimuk
Finally
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Jeonghye
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Modern Seoul
Modern Seoul 
Wow… looks intriguing! I have never heard of this before…is it an accompaniment to almost any food? Looks and sounds very healthy as well!
In restaurants in South Korea it comes with 4 out of 5 meals, and so it goes with basically everything :). It is also super healthy because it’s almost 100% Acorn.
That’s really interesting. I have never heard of that before.
Do you know the history of how Koreans learned to make muk so that it would be digested and not bitter?
All harvested acorns are properly leached of the tannins prior to being made into the final Dotorimuk product. Otherwise they won’t be safe or tasty 🙂 to eat.
okay ! thank you !!