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Korean-style serving of Acorn jelly

도토리묵 · Acorn jelly

Acorn jelly

도토리묵

What exactly is it?

Acorn starch is cooked with water and set into a smooth brown jelly. It is savory rather than a sweet gelatin dessert. Slices may come with soy dressing or be tossed with lettuce and cucumber, sometimes retaining a slight acorn bitterness.

Main ingredients

Acorn starch and water; optional soy dressing, vegetables and sesame oil

Ordering and serving

The jelly itself is normally set with starch, not gelatin. Broth, kimchi and fish sauce used in the finished dish still need checking for a vegetarian meal.

Origins and changes

Extracting starch turns gathered acorns into a food that can be sliced. The set jelly then takes different forms: dressed salad, simple slices with sauce, or pieces in the broth of mukbap.

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Acorn jelly

도토리묵

Main ingredients
Acorn starch and water; optional soy dressing, vegetables and sesame oil
Flavor and character
Acorn starch is cooked with water and set into a smooth brown jelly. It is savory rather than a sweet gelatin dessert. Slices may come with soy dressing or be tossed with lettuce and cucumber, sometimes retaining a slight acorn bitterness.
How to eat it
The jelly itself is normally set with starch, not gelatin. Broth, kimchi and fish sauce used in the finished dish still need checking for a vegetarian meal.
Read about this dish →

Acorn-jelly soup

도토리묵밥

Main ingredients
Acorn jelly, rice, kimchi, laver, anchovy stock or radish-kimchi broth
Flavor and character
Slender acorn-jelly pieces sit in broth with kimchi and laver, with rice alongside. Smooth jelly contrasts with crisp kimchi. Both chilled summer bowls and warm versions exist; mukbap does not automatically mean cold soup.
How to eat it
Add separately served rice gradually. A spoon helps because the jelly breaks easily. Check whether the bowl is served hot or cold and whether the stock contains anchovies.
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