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Acorn Starch Jelly is a Korean jelly made from acorn starch.

Its texture is like a firm blanc-mange or piece of firm tofu. It is brown, the colour of milk chocolate

It is rather bland, but its texture is its purpose.

To make it, starch is mixed with water, then allowed to set in a slab form.

The slab is then cut up into pieces.

The pieces are served with a sauce on them. Sometimes the sauce is a savoury sauce, such as soy sauce.

Language Notes
In Korean, called "Dotorimuk", with "muk" meaning "jelly" or "gelatin"; "Dotori" meaning "acorn."

Also called:

Other entries for: Acorns

Acorn Starch Jelly, Acorns

Other entries for:

Nuts
Almonds, Amalou, Brazil Nuts, Cashew Nuts, Chestnuts, Coconuts, Hazelnuts, Macadamia Nuts, Peanuts, Pecans, Pine Nuts, Pistachios, Tigernuts, Walnuts