Dotorimuk (Korean Acorn Jelly)

Ingredients

Acorn starch

1 cup

Water

4 cups, divided

Soy sauce

2 tablespoons

Sesame oil

1 tablespoon

Garlic

2 cloves, minced

Green onions

2, chopped

Red pepper flakes

1 teaspoon

Sesame seeds

1 tablespoon, toasted

Instructions

1. In a large bowl, combine the acorn starch with 3 cups of water. Stir until the starch is fully dissolved and let it sit for about 1 hour to hydrate.
2. After an hour, pour the mixture into a pot and add the remaining cup of water. Stir well to combine.
3. Place the pot over medium heat and bring the mixture to a gentle boil, stirring constantly to prevent lumps from forming.
4. Once it starts to boil, reduce the heat to low and continue stirring for about 10 minutes, until the mixture thickens and turns into a smooth, jelly-like consistency.
5. Pour the thickened mixture into a rectangular pan (about 8x8 inches) and smooth the top with a spatula. Allow it to cool at room temperature.
6. Once cooled, transfer the pan to the refrigerator and let it chill for at least 3 hours, or until completely set.
7. Once the jelly has set, remove it from the refrigerator and cut it into bite-sized pieces.
8. In a separate bowl, whisk together the soy sauce, sesame oil, minced garlic, chopped green onions, toasted sesame seeds, and red pepper flakes to create a flavorful sauce.
9. Drizzle the sauce over the jelly pieces and toss gently to coat. Serve chilled as a refreshing side dish or light appetizer.