Acorn Jelly is an Effective Remedy For Indigestion and Stomach Ailments

Acorn jelly (dotori muk, in Korean) is an effective remedy for indigestion and other stomach ailments like bloating and diarrhea. Acorns contain high amounts of dietary fiber, minerals, and vitamins (like vitamin A, K, and E). In particular, acorns are rich in oleic acid which has anti-inflammatory effects and is thought to prevent heart disease and diabetes. It also has anti-bacterial and anti-viral properties.

Acorns are a good source of protein and healthy fats. They have moderate levels of carbohydrates and dietary fiber. They are also a good source of potassium, copper, and iron.

Oak trees are native to the northern hemisphere, and acorns grown from these trees have been used as food by people for thousands of years. The tannins in acorns are bitter and toxic when eaten raw, but they can be leached out using water to make a nutritious mash or breads and griddlecakes. Native Americans and early European settlers pulverized acorns to make them easier to digest. They were then cooked with a starch to create a variety of recipes. In Korea, acorn jelly is made by cooking acorn starch with water to produce a gelatin-like substance.

In Korea, the acorn jelly is often garnished with a seasoning sauce to create various dishes. Most frequently, the sauce is based on soy sauce mixed with other ingredients such as chili powder, scallions or garlic chives, and sesame seeds or roasted sesame oil to create a versatile sauce known as yangnyeom ganjang. This is then poured over the acorn jelly and served.

The recipe for acorn jelly is simple enough to be made at home. First, a cup of acorn starch is mixed with 5 cups of water. The mixture is heated on medium heat until it starts to thicken. It is important to stir the mixture continuously as it thickens. It can take 20-30 minutes at a low temperature to get to the point where it is thick enough to set like Jell-O. This process is best done over a metal pot to avoid burning it on the bottom of the pan.

When it is ready, the acorn jelly will be thick enough to cling to a spatula. Then, 1/4 tsp of salt and 1 tsp of sesame oil are added to the mixture. The jelly is then poured into a glass container. It is jiggled slightly while it cools to remove air bubbles. The jelly is then allowed to set for a few hours or overnight.

Acorn jelly is a great addition to savory meals. It is also a good substitute for jello or pudding in desserts. Acorn jelly has a soft bouncy texture and is not slimy like some other jellies. It is a bit chewy, but not as chewy as gonyak. It can be paired with a variety of foods including meats, fish, vegetables, and even fruit. You can even use it in soups to give it a thicker consistency. Acorn jelly is also a popular topping for bibimbap, in which it is layered with other ingredients and a savory sauce is poured over it.