Korean Cooking Simplified: Tasty Recipes for Starters

Our early experiences making dottorimuk

When I was a kid, I would sometimes go trekking with my mom in the nearby hills, with my little bicycle. We will collect the acorns that have fallen on the ground. We didn’t trek much, but by the time we got back, my bicycle basket was full of acorns. Upon returning, my mom would shell the acorns, then soak the seeds inside in cold water for several days to extract the tannins (yes, changing the water several times!), dry them, and then grind them into flour. It was a long process! And now, thinking about it, I realize how fortunate I am to see this process firsthand and share it with you.

I didn’t appreciate the taste of dottorimuk back then, but now I love it. Probably because I now understand how much effort goes into making this dish the traditional way.

Why make it at home?

This Korean snack and side dish is especially popular among those who enjoy a slightly bitter taste, which pairs wonderfully with the sharp and umami-rich flavors.

Dottorimuk (도토리묵) is made from corn starch and has a unique gel-like texture that is often referred to as Korean acorn jelly. The flavor itself is very mild and has a bit of bitterness, so Koreans season it with soy sauce, gochujang (Korean chili flakes), sesame oil, and green onions to make this delicious dish called dottorimuk much.

Dottorimuk muchim (도토리묵 무침) is also a favorite dish among mountain trekkers, often eaten with pajeon (Korean pancakes) and makgeolli (Korean rice wine). Many restaurants at the foot of Korea’s famous mountains sell this food. It’s a really special experience!

So, I recommend you to try it! Enjoy!

Ingredients

Dottorimuk – Korean Acorn Jelly (from scratch)

• 1/2 cup acorn starch
• 3 cups water
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon parilla oil or sesame oil (I recommend using parilla oil if possible, as it enhances the flavor of dottorimuk.)

Dottorimuk Muchim – Korean Acorn Jelly Salad

• 420 g / 15 oz Korean acorn jelly, thinly sliced ​​(1 to 1.5 cm / 0.6-inch thickness), this can be made from scratch or purchased at a Korean grocery or banchan store.
• 55 g / 1.9 oz, cucumber, thinly sliced ​​(English or Lebanese)
• 30 g / 1.1 oz, onion (I used half a yellow onion and half a purple onion.)
• 25 g / 0.9 oz, carrots, julienned (thinly sliced ​​into long pieces)
• 20 g / 0.7 oz, lettuce, thinly sliced ​​(I used oak leaf lettuce and baby cos lettuce.)

Acorn Jelly Seasoning

• 1.5 tbsp soy sauce, regular
• 1 tsp dark brown sugar
• 1 tsp sesame oil
• 1 tbsp green onion, finely chopped
• 1/2 tsp Korean chili flakes (gochugaru)
• 1/2 tsp minced garlic
• 1/4 tsp toasted sesame seeds

How ​​to make

Dotorimuk

1. Combine cornstarch and water in a medium-sized pot. Cook over medium heat, stirring constantly.
2. When the mixture starts to thicken (it takes about 3 minutes on induction and 4 minutes 30 seconds on a gas stove), add salt. Lower the flame and keep stirring it for 20 minutes.
3. Add parilla oil (or sesame oil) and cook it on low flame for 10 more minutes, stirring constantly.
4. Transfer the acorn jelly to a bowl and let it cool at room temperature for 1 hour. After cooling, cover with a lid and refrigerate for at least 4 hours before use.

Dotorimuk Muchim

1. Combine the seasoning sauce and mix well.
2. Place the salad ingredients (cucumber, onion, carrot, and lettuce) in a mixing bowl. Mix thoroughly after adding half of the spice sauce.
3. Add the acorn jelly and the remaining seasoning sauce. Mix carefully and gently (if you mix it vigorously, the acorn jelly may break.)
4. Serve it with rice and other Korean side dishes.

Start with the appeal of Korean cuisine as a whole and talk about how it is like no other taste-wise but also very beneficial for your health. Point out that some Korean cuisine might look complicated, but there are many simple recipes for beginners to start learning. Drive viewers to cook a Korean-style dish at home, using nothing but basic materials and your guidance.

Section 1: Essential Ingredients for Korean Cooking

• Provide a list of the building blocks of Korean food — rice, sesame oil, gochujang (Korean chili paste), and soy sauce.
• Explain where to find these ingredients and if needed how they can be substituted.
• Offer best-use tips or storage for these ingredients.

Section 2: Basic Cooking Techniques

• Introduce basics for stir-frying, steaming, and marination which are very essential Korean dishes.
• The secret behind cooking rice properly, if you plan to become a good Korean, this is Mandatory information.
• Practice your knife skills, such as cutting vegetables thin so they cook quickly.

Section 3: Step-by-Step Recipes

• Three simple Korean meals for beginners — bibimbap, kimchi fried rice and pajeon
• Dissect the recipes into take-home messages for better clarity and understanding.
• You can also add diagrams or flowcharts to let others understand how it works.

Section 4: Serving and Pairing Tips

• Give recommendations on how to serve the food for that truly Korean dining experience
• List options of Banchan (side dishes) with the mains
• Address how to combine textures and flavors in a meal so you walk away feeling satisfied.

Section 5: Conclusion and Encouragement

• End with an invitation for the reader to test out your recipes and try them themselves at first, then as they gain more confidence… encourage

If you like Korean food, read the above article carefully and learn how to make the recipe

Read Also: Korean Pork & Vegetable Mandu 

Conclusion

When cooking at home, a few simple and easy recipes make Korean food super fun… And of course, I only share these beginner-friendly versions with you. Simply with a handful of simple ingredients and methods, you can bring the vivid and taste-bud tantalizing culinary arts from Korea right to your household table. Primarily, remember that practicing and experimenting are the secrets of cooking well, so do not be hesitant to try out new things as you think these recipes will persistently rock your world. The more you cook, the easier things will become and your understanding of Korean food will deepen. Good luck with your cooking journey (and incredible meals ahead)!

FAQ

Acorn Jelly Recipe: How to Make Korean Dotorimuk at Home

Bossam (Boiled Pork Wraps)