Dotorimuk Muchim / 도토리묵 무침

It’s the perfect acorn jelly summer recipe that’s both light and refreshing. Crying in H Mart author, Michelle Zauner, shares how she likes to enjoy this dish: with lots of kimchi, seaweed, and sesame oil! Personalize your own bowl today with your favorite vegetables!


Serves: 3-4 | Total Cooking Time: 45 minutes (excluding the cool down period)


Acorn Jelly
1 cup Acorn Starch
6 cups Water
2 tsp Salt
2 tsp Sesame Oil

2 Persian Cucumbers, thinly sliced
6 leaves red-leaf lettuce, cut into bite-sized pieces
4 Scallions, thinly sliced
1 cup sour Kimchi, cut into bite-sized pieces
6 sheets Roasted Seaweed, cut into quarter-inch strips

4 tbsp Sesame Oil
2 tbsp Soy Sauce
2 tbsp Kimchi Brine
2 tsp Rice Vinegar
1 tsp Sugar
2 cloves Garlic, minced
2 tsp Roasted Sesame Seeds
2 tsp Gochugaru (Korean Red Pepper Flakes)

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