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Dotori-muk

Recipe

Acorn Jelly, light and refreshingly savory.

Acorn Jelly is a traditional Korean dish made from acorn starch, known for its smooth, delicate texture. Served with a savory soy-based seasoning, it’s a light and refreshing side dish enjoyed any time.

SERVINGS

COOK TIME

Ingredients

1 pack

Acorn Jelly

1 pc

Cucumber

1/4 pc

Onion

5 pcs

Lettuce Leaves

1 tbsp

Jalapeno (finely chopped)

5 pcs

Perilla leaves

1/4 pc

Carrot

1.5 tbsp

Korean chili flakes

5 tbsp

Soy sauce

1 tbsp

Plum syrup

1 tbsp

Sugar

1 tbsp

Sesame seeds

3 tbsp

Green onion (chopped)

How to make it

Cut the acorn jelly into bite-sized pieces.

Thinly slice cucumber, onion, lettuce, perilla leaves, and carrot.

Make the sauce by mix Korean chili flakes, soy sauce, plum syrup, sugar, sesame seeds, chopped jalapeno, and green onion in a bowl.

Combine the acorn jelly and sliced vegetables in a large bowl.

Add the sauce and gently toss until evenly coated.

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Ingredients

1 pack

Acorn Jelly

1 pc

Cucumber

1/4 pc

Onion

5 pcs

Lettuce Leaves

1 tbsp

Jalapeno (finely chopped)

5 pcs

Perilla leaves

1/4 pc

Carrot

1.5 tbsp

Korean chili flakes

5 tbsp

Soy sauce

1 tbsp

Plum syrup

1 tbsp

Sugar

1 tbsp

Sesame seeds

3 tbsp

Green onion (chopped)

How to make it

Cut the acorn jelly into bite-sized pieces.

Thinly slice cucumber, onion, lettuce, perilla leaves, and carrot.

Make the sauce by mix Korean chili flakes, soy sauce, plum syrup, sugar, sesame seeds, chopped jalapeno, and green onion in a bowl.

Combine the acorn jelly and sliced vegetables in a large bowl.

Add the sauce and gently toss until evenly coated.