29:
272:
404:
80:
335:
took refuge in the north. Food shortages due to the invasion made it difficult for the villagers to find something to serve the king and his entourage, so they hurriedly made them dotori-muk. Later, even after returning to the palace, King Seonjo often ate dotori-muk as a sign that he would not
258:
The now-tannin-free starch-water suspension should have an off-white colour. This starch is allowed to completely settle at the bottom of the vat, the water drained away and the paste collected in trays to dry. The dried starch cake is then pulverized and packaged for sale.
246:
Acorns are either collected directly from the ground or knocked off the tree branches. The acorns are opened and the nutmeat ground into a fine orange-brown paste. The paste is then stirred into vats of water and the acorns'
565:
315:
in
Daejeon, Gujeuk dotori-muk was designated a representative local food and became nationally known. Muk Cooking made by a woman started attracting people's attention. In particular,
219:
trees produced enough acorns each autumn to become a viable source of food. Dotori-muk does not spoil easily, so it was used as a lunch food when traveling a long way.
304:
are seasoned and mixed with other ingredients such as slivered carrots and scallions, garlic, soy sauce, sesame oil, red chili pepper powder, and sesame seeds.
571:
328:
251:
is separated from the starch through sieving and settling. The starch-water mixture is collected and allowed to sit so that the tannins in the starch
263:
is also commercially available in powdered form, which must be mixed with water, boiled until pudding-like in consistency, then set in a flat dish.
477:
503:
Pemberton, Robert W.; Lee, Nam Sook (1996), "Wild food plants in South Korea; market presence, new crops, and exports to the United States",
434:
412:
243:, which prevent the human body from digesting them properly. Harvested acorns must be properly leached of the tannins prior to consumption.
427:
311:, a "muk alley" took shape around the popular muk restaurant 'Grandma's House' (할머니집), which was founded in the late 1960s. At
626:
124:
537:
451:
255:
into the water, which is changed several times. The overall soaking time depends on the amount of tannin in the paste.
407:[Standardized Romanizations and Translations (English, Chinese, and Japanese) of (200) Major Korean Dishes]
583:
656:
601:
587:
606:
651:
646:
138:
483:
617:
Another blog showing the process at home for grinding, detoxifying, straining starch to make dotorimuk
482:, San Luis Obispo, CA.: Symposium on Multiple-use Management of California’s Hardwoods, archived from
319:
is made of salted seaweed (chopped seaweed powder) with its rich texture and is made of dried acorn.
28:
641:
271:
607:
Blog showing the commercial process for grinding, detoxifying, straining starch to make dotorimuk
520:
612:
Blog showing the process at home for grinding, detoxifying, straining starch to make dotorimuk
621:
512:
332:
661:
191:
173:
158:
152:
187:
635:
83:
524:
312:
357:
284:
240:
203:
47:
370:
351:
252:
79:
365:
346:
516:
308:
297:
232:
611:
129:
376:
236:
228:
198:
104:
207:" means "jelly", when used without qualifiers, it usually refers to
616:
270:
248:
195:
67:
57:
215:
originated in mountainous areas of ancient Korea, when abundant
479:
Use of acorns for food in
California: past, present and future
307:
Muk-mari (묵말이) is also famous. In the Gujeuk neighbourhood of
216:
143:
627:
Grocery Ninja: Eating Acorn Jelly the
Unorthodox Way
151:
137:
123:
103:
63:
53:
43:
35:
580:Visitkorea: The Official Korea Tourism Guide Site
602:Seasoned Acorn Jelly (Dotori Muk Muchim) recipe
396:
394:
622:Blog showing cleaned acorn starch being dried
361:– a yellow-colored jelly made from mung beans
8:
177:
112:
110:
19:
476:Bainbridge, D. A. (November 12–14, 1986),
27:
18:
438:(Press release) (in Korean). 2014-05-02.
405:"주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안"
390:
292:is most commonly eaten in the form of
93:
435:National Institute of Korean Language
413:National Institute of Korean Language
157:
7:
336:forget the hardships of the war.
235:, acorns contain large amounts of
14:
511:(1), New York: Springer: 57–70,
78:
227:Despite being a rich source of
52:
34:
178:
111:
16:Korean acorn starch jelly dish
1:
429:주요 한식명 로마자 표기 및 표준 번역 확정안 공지
331:in the Joseon Dynasty, King
329:Japanese invasions of Korea
144:
130:
678:
584:Korea Tourism Organization
505:Journal of Economic Botany
300:in which small chunks of
211:. The practice of making
113:
96:
73:
26:
428:
327:During the first of the
159:[to.tʰo.ɾi.muk̚]
279:
274:
84:Media: Dotori-muk
125:Revised Romanization
278:(acorn jelly salad)
23:
517:10.1007/BF02862113
380:– a Japanese jelly
280:
294:dotori-muk-muchim
276:Dotori-muk-muchim
165:
164:
139:McCune–Reischauer
92:
91:
36:Alternative names
669:
657:Jams and jellies
598:
596:
595:
586:. Archived from
574:Dotorimuk muchim
553:
552:
550:
549:
534:
528:
527:
500:
494:
493:
492:
491:
473:
467:
466:
464:
463:
448:
442:
439:
423:
421:
420:
410:
402:
398:
181:
180:
161:
147:
133:
118:
117:
116:
115:
94:
82:
64:Main ingredients
31:
24:
22:
677:
676:
672:
671:
670:
668:
667:
666:
632:
631:
593:
591:
570:
562:
557:
556:
547:
545:
542:terms.naver.com
536:
535:
531:
502:
501:
497:
489:
487:
475:
474:
470:
461:
459:
456:terms.naver.com
450:
449:
445:
430:
426:
418:
416:
408:
403:
400:
399:
392:
387:
342:
325:
269:
225:
119:
88:
54:Place of origin
20:
17:
12:
11:
5:
675:
673:
665:
664:
659:
654:
652:Ancient dishes
649:
647:Korean cuisine
644:
634:
633:
630:
629:
624:
619:
614:
609:
604:
599:
568:
561:
560:External links
558:
555:
554:
529:
495:
468:
443:
441:
440:
389:
388:
386:
383:
382:
381:
373:
362:
354:
341:
338:
324:
321:
268:
265:
224:
221:
163:
162:
155:
149:
148:
141:
135:
134:
127:
121:
120:
109:
107:
101:
100:
90:
89:
87:
86:
74:
71:
70:
65:
61:
60:
55:
51:
50:
45:
41:
40:
37:
33:
32:
15:
13:
10:
9:
6:
4:
3:
2:
674:
663:
660:
658:
655:
653:
650:
648:
645:
643:
640:
639:
637:
628:
625:
623:
620:
618:
615:
613:
610:
608:
605:
603:
600:
590:on 2007-08-14
589:
585:
581:
577:
575:
569:
567:
564:
563:
559:
543:
539:
533:
530:
526:
522:
518:
514:
510:
506:
499:
496:
486:on 2010-10-27
485:
481:
480:
472:
469:
457:
453:
447:
444:
437:
436:
431:
425:
424:
414:
406:
397:
395:
391:
384:
379:
378:
374:
372:
368:
367:
363:
360:
359:
355:
353:
349:
348:
344:
343:
339:
337:
334:
330:
322:
320:
318:
314:
310:
305:
303:
299:
295:
291:
287:
286:
277:
273:
266:
264:
262:
256:
254:
250:
244:
242:
238:
234:
230:
222:
220:
218:
214:
210:
206:
205:
200:
197:
193:
189:
185:
175:
171:
170:
160:
156:
154:
150:
146:
142:
140:
136:
132:
128:
126:
122:
108:
106:
102:
99:
95:
85:
81:
76:
75:
72:
69:
66:
62:
59:
56:
49:
46:
42:
38:
30:
25:
592:. Retrieved
588:the original
579:
573:
546:. Retrieved
541:
532:
508:
504:
498:
488:, retrieved
484:the original
478:
471:
460:. Retrieved
455:
446:
433:
417:. Retrieved
415:. 2014-07-30
375:
369:– made from
364:
356:
350:– made from
345:
326:
316:
306:
301:
296:(도토리묵무침), a
293:
289:
283:
281:
275:
260:
257:
245:
226:
212:
208:
202:
201:. Although "
183:
168:
167:
166:
97:
544:(in Korean)
458:(in Korean)
401:(in Korean)
282:Like other
241:polyphenols
188:Korean dish
184:acorn jelly
176::
98:Korean name
39:Acorn jelly
642:Muk (food)
636:Categories
594:2007-01-19
548:2021-04-17
490:2010-05-03
462:2021-05-03
419:2017-02-19
385:References
358:Hwangpomuk
352:mung beans
302:dotori-muk
290:dotori-muk
261:Dotori-muk
239:and other
223:Production
213:dotori-muk
209:dotori-muk
194:made from
190:. It is a
169:Dotori-muk
145:tot'orimuk
131:dotori-muk
21:Dotori-muk
371:buckwheat
298:side dish
566:Muk page
525:38859399
366:Memilmuk
347:Nokdumuk
340:See also
317:Muk-mari
313:Expo '93
233:proteins
576:recipe"
323:History
309:Daejeon
267:Serving
253:diffuse
237:tannins
662:Acorns
538:"도토리묵"
523:
452:"도토리묵"
377:Konjac
333:Seonjo
229:starch
199:starch
174:Korean
105:Hangul
77:
521:S2CID
409:(PDF)
249:fiber
196:acorn
192:jelly
186:is a
182:) or
68:Acorn
58:Korea
231:and
179:도토리묵
114:도토리묵
44:Type
513:doi
285:muk
217:oak
204:muk
153:IPA
48:Muk
638::
582:.
578:.
540:.
519:,
509:50
507:,
454:.
432:.
411:.
393:^
288:,
597:.
572:"
551:.
515::
465:.
422:.
172:(
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
