Dotorimuk: An Acorn-based Treat

Acorns were eaten by many indigenous people such as Native American tribes. The Oak trees that grow in America are capable of making what is in the picture here. The acorns are soaked to remove most of their bitterness and then are dried and ground to a powder. The cook who gathered them herself after soaking, drying and grinding added seasoning and water and boiled the mixture until it start to firm up. Then she put it in a mold.

The flavor was more complicated than chestnuts and are easier to grow than grain. Acorns are a sustainable eat which retain healthy medicinal value. Harrong Village Restaurant has an amazing tasting Dotorimuk.

We couldn't get the amazing recipe of Dotorimuk from Harong Village, but here is a recipe adapted slightly from the NYTimes recipe.

FOR THE JELLY

2 cups quartered and shelled acorns

2 tablespoons cornstarch

3/4 teaspoon sea salt

sesame oil

For the dressing

2 tablespoons soy sauce

1 teaspoon rice wine vinegar

1/2 teaspoon sesame oil

1 teaspoon kochukaru (Korean red pepper flakes) or other red pepper flakes to taste

1 teaspoon toasted sesame seeds

1/2 teaspoon minced garlic

1 scallion, cut into 2-inch lengths and julienned.

For the dressing

2 tablespoons soy sauce

1 teaspoon rice wine vinegar

1/2 teaspoon sesame oil

1 teaspoon kochukaru (Korean red pepper flakes) or other red pepper flakes to taste

1 teaspoon toasted sesame seeds

1/2 teaspoon minced garlic

1 scallion, cut into 2-inch lengths and julienned.

1. For the jelly: In a blender, combine the acorns with 1 cup water. Process to a rough paste. Transfer to a large bowl, cover with water and stir. Let sit, covered, in a cool place. (The acorn starch will fall to the bottom of the bowl while the water will become stained brown from tannins.) After three hours, drain water from bowl, being careful not to disturb acorn sediment. Cover with more fresh water and stir. Repeat process as often as possible, at least twice a day, until the water runs clear, from three days up to one week.

2. After the last drain, combine acorn meal with 5 cups of water in a large pot. Bring to a rolling boil, then reduce heat to a low boil. Keep stirring to prevent acorn meal from burning. Whisk cornstarch and salt with 3 tablespoons water until smooth. Add to pot. Continue stirring until volume is reduced by half and liquid is thickened, about 30 minutes.

3. Coat four small serving bowls with vegetable oil. Strain acorn mixture through a fine-meshed sieve and divide among the bowls. Allow to rest at room temperature until set, about 2 hours.

4. For the dressing: In a small bowl, whisk together soy sauce, vinegar, sesame oil, pepper flakes, sesame seeds and garlic. Add scallion, and mix.

5. To serve, invert a bowl of jelly onto a serving plate, and remove bowl. Top with a spoonful of dressing. Repeat with remaining jelly and dressing, and serve.

Yield: 4 servings.

-Greg