Entree: South Korea – Gangwon – 도토리묵무침 ➤ Dotorimuk muchim (Seasoned acorn-jelly salad tossed with vegetables and spicy-sesame dressing)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 5 min

Additional 15 min

Total 30 min

Ingredients

- 1 lb (454 g) dotorimuk (acorn jelly), pre-made block
- 1 small cucumber, about 6 oz (170 g), julienned
- 1 small carrot, about 3 oz (85 g), julienned
- 2 scallions, thinly sliced (about 1.2 oz / 35 g)
- 1 sheet gim (dried seaweed), shredded (optional)
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) rice vinegar
- 1 tbsp (15 ml) sesame oil
- 1 tbsp (15 ml) toasted sesame seeds
- 1 tbsp (15 ml) gochugaru (Korean red pepper flakes) or to taste
- 1 clove (approx. 3 g) garlic, minced
- 1 tsp (5 ml) honey or sugar
- 1/2 tsp (2.5 ml) kosher salt, or to taste
- 1/4 tsp (1.25 ml) freshly ground black pepper

Instructions

1. Slice the dotorimuk into 1/4-inch (6 mm) thick strips or bite-sized pieces; place in a large bowl and gently rinse with cold water, then drain and pat dry.
2. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, gochugaru, minced garlic, honey (or sugar), salt, and black pepper to make the dressing.
3. Add julienned cucumber, carrot, and sliced scallions to the dotorimuk; pour the dressing over and toss gently but thoroughly to coat without breaking the jelly.
4. Taste and adjust seasoning with more soy, vinegar, or gochugaru as desired; let sit 10–15 minutes for flavors to meld.
5. Transfer to a serving platter, sprinkle toasted sesame seeds over the top and garnish with shredded gim if using. Serve chilled or at room temperature.