acorn starch是用来做韩国橡子凉粉的

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Dotori Mook Muchim
(Acorn Jelly Salad)

Acorn Jelly Ingredients
1 cup acorn starch (found in any Korean grocery store – ask for dotori ggaru)
5 cups cold water
1/2 tsp salt
1 tsp olive oil

1. Take a 30cm x 20cm deep glass/ceramic dish (like a lasagna dish) and oil it well, then set aside. Pour acorn starch and water into a large, heavy-bottomed pot over medium heat and begin to whisk briskly and continuously for about 10-15 minutes, or till the mixture turns dark brown and thickens quite substantially.

2. Add the salt and olive oil and continue to whisk for another 2-3 minutes to make sure it is well-combined.

3. Put the lid half over the pot (wedge it up with the whisk if need be) and reduce the heat to low and leave it to bubble and cook for 5 minutes. Give it a quick stir then leave again for another 10 minutes.

4. Turn off the heat and pour the liquid jelly into the oiled dish and leave till it is completely cool and solid.

5. Slice into thin pieces and use in the following salad.

Acorn Jelly Salad Ingredients (serves 3-4)
1/2 quantity of acorn jelly (from above recipe)

Your choice of crunchy vegetables:

* 1 cucumber, julienned
* 1 carrot, grated
* 1/2 bell pepper (red or green), deseeded & finely sliced

or

1 cup ripe kimchi, diced

1-2 sheets toasted nori sheets

3 tbsp light soy sauce
1-2 tsp gochuggaru (Ground red pepper)
2-3 cloves garlic, crushed
1 tbsp sesame oil
1 tbsp toasted sesame seeds
1 tbsp caster sugar

1. Mix together the sliced acorn jelly with the vegetables/kimchi and place onto a dish. Crumble the toasted nori sheets over the top.

2. Pour the soy sauce with the gochuggaru, garlic, sesame oil, sesame seeds and caster sugar into a small container and shake till the sugar has dissolved and everything is mixed up. Pour as much as you’d like over the salad, then serve and enjoy :)

(Note - we get lazy so we generally only mix the soy, sugar and sesame together for a quick dressing if we’re making a salad, and forego the dressing altogether if we’re mixing it with kimchi and the ‘juice’ from the kimchi provides ample flavour!)