Hi everybody!

Dotori … dotori … dotorimuk-muchim recipe is here! : )

Dotorimuk is made from acorns. Some people in Korea still make homemade dotorimuk from scratch, using acorns that they gathered or picked  from the mountain. The traditional way to make acorn jelly is to shell, dry, and powder the acorns, then mix them with water to remove the bitter and astringent taste. The starch will sink to the bottom, so the next day you should discard the bitter water on top and pour new water in. This is repeated for many days until  the starch is not bitter anymore. Then you make porridge with this starch mixture.

Can you make your own dotorimuk from scratch? I’d like to try it, but I’m afraid that when gathering the acorns in the mountain that squirrels will give me a dirty look. : )

It’s a lot of effort to make acorn jelly powder from scratch, but luckily the powder can be found easily at any Korean grocery store, and the quality is usually just the same.

My mungbean jelly recipe is very popular, so I think this dotorimuk-muchim recipe will also be popular. All the people who came to my recent Meetup event and tasted my dotorimuk-muchim will love it. They ate every last piece!

I use only ½ cup powder in this recipe but I used 5 cups of the powder to serve more than 50 people who came to the meetup. It was a huge amount of acorn porridge to make! If you have a big party and are looking for an appetizer recipe, I think dotorimuk-muchim is a great choice because you can make the jelly and the yangnyeomjang (sauce) in advance and demonstrate your mixing in front of people at the party just as I did in my video.

I have a funny story about dotorimuk. When I lived in Korea, my friend  had a German guest who was a food scientist. She invited him to her house for dinner. She made a bunch of different Korean dishes to impress him. One of the dishes was dotorimuk-muchim. A few days after she had the guest, she called me and said: “The German guest said I should add some chocolate to the dotorimuk I made!”  : )

We laughed together but it also made sense because this person had never tasted dotorimuk in his life, so he might have expected it to taste sweet because it looks like creamy chocolate. I may get the same question from some of my readers now. My answer is: “Go ahead and make your favorite dessert with dotorimuk powder!”

Some of my readers have surprised me by using apples, Nutella, and peanut butter as filling for hotteok. They said it turned out so delicious. If the food turns out delicious, then it means your experiment was a success, don’t you think so? : )


For dotorimuk

For the seasoning sauce

For the vegetables, you can use

chopped vegetables


  1. In a large bowl, combine all the ingredients for dotorimuk. Stir with a wooden spoon and strain to remove any lumps. Pour the mixture into a thick bottomed pot and stir over medium heat about 7-8 minutes until it bubbles.

  2. Lower the heat and stir another 5 minutes.
  3. Pour the mixture into a rectangular glass container and let it cool down.
  4. Put it into the fridge for about 4-7 hours until it’s solid.
  5. Create the seasoning sauce by combining soy sauce, sugar or honey, hot pepper flakes, garlic, and toasted sesame oil in a mixing bowl. Set aside.yangnyeomjang
  6. Take the acorn jelly out of the fridge. Turn the glass container upside down over your cutting board so the solidified jelly slides out in one piece. Cut into bite sized pieces 2 inch x 1 inch and ¼ inch thick.
    *tip: Use a crinkle cutter to make a nice wavy pattern on each piece of jelly
  7. Put all the vegetables in a large bowl. Mix with the seasoning sauce by hand.
  8. Add the dotorimuk and gently mix it all together.
  9. Transfer to a serving plate. Sprinkle sesame seeds over top and serve.


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  1. clemente21 Zipang joined 6/20 & has 1 comment

    My favorite Korean dish evaaaah! Thanks to whomever it was that figured out how to get the bitterness out of acorns a long time ago. :) Amazing food, flavor explosion in your mouth and very healthy. There’s a lot of fiber in mukumuchim.

  2. HappaKorean Midwest joined 5/19 & has 1 comment

    I was also wondering if perhaps it should be more than 1/2 cup of acorn powder? I followed the recipe exactly and used the pictures to really see how it should look when it bubbles and cooked it on a timer for the last five minutes stirring constantly but it’s been 8 hours and it still hasn’t set. I want to eat it so bad but it’s like a super thick gravy still.

  3. janebai Maryland joined 3/18 & has 1 comment

    Hello Maangchi!
    I am trying to figure out the nutrition for this dish, but the acorn powder nutrition label is measured in weight (grams) whereas your recipe uses volume (cups).
    How many grams did you use in your recipe?
    Thank you in advance and I hope to hear back soon. :)


  4. BrianOTheWorld Santa Fe, NM joined 6/17 & has 1 comment

    Once the jelly is made, can it be frozen? Only 2 of us and I made too much. Yummy recipe. Many thanks. Brian

    • Maangchi New York City joined 8/08 & has 12,045 comments

      No, it has to be kept in the fridge. As time goes by it might get hard, and water might come out. Then you can blanch it in hot water and it will get soft and shiny again. You can keep it in the fridge up to one week.

  5. liquidfir singapore joined 1/12 & has 3 comments

    Hi. I made this today but my jelly is not chewy and too soft. Any idea what went wrong?

  6. seo young taiwan joined 2/13 & has 2 comments

    Hi Maangchi!

    Thank you so much for this recipe! I used to enjoy this dish in Korea and had no idea how to make it. I tasted an other version, acorn jelly in cold soup, very refreshing! Could you explain how to make the soup?
    By the way, you say in your recipe to add 1/2 cup of acorn jelly powder but you seem to add 1 cup in the video.. Did I miss something?

    Thank you again for this wonderful recipe! :)

  7. kfishing United States joined 9/12 & has 4 comments

    I am going to make this tonight to go with my Bibimbap. I Bought the jelly already made fresh at my local store. I was wondering how long it will stay good for? If I keep it in the Fridge how many days is it good?

  8. arenchan philippines joined 6/12 & has 1 comment

    hi maangchi, good day! is it possible to cook again the dotori mixture? , at my first attemp i kept it in fridge overnight and the dotori mixture didnt formed well, it is still mushy, i was so excited making this dish. thank u , i love to try all your recipe

  9. Souavarat Houston, Texas joined 9/10 & has 45 comments

    Looks so very delicious and interesting. I have never seen this type of food before. I would love to try it.

  10. BxlSprouts Brussels, Belgium joined 5/10 & has 3 comments

    I didn’t know it was a diet food–it’s great when summer food is low in calories. My local Korean-Japanese store looks like it closed :( but I’ll keep looking for acorn flour at the local Chinese-Asian shop. Thanks!

  11. mina denmark joined 7/09 & has 3 comments

    ohhh! dotorimuk is my absolute favourite! just as my mom; i can eat it anytime and whenever we go out to a korean restaurant, we have to beg for 2 more dishes of muk. (:

  12. hadleyt Gaithersburg Maryland joined 6/12 & has 1 comment

    Hi Maangchi how are you, I am trying to make your fried chicken, I can’t find rice syrup in either giant or Safeway do you think Hmart has them is a Korean grocery store in Gaithersburg Maryland. Thanks the video of the chicken looks so good. Do you do any glutton free food or business with anyone? My sister is eating glutton free and selling a lot of product for glutton free. Maybe you can give her hints or share with her glutton free ideas? My email is in profile thanks. I am also Chinese :)

  13. chef Benedict Manila, Philippines joined 11/11 & has 45 comments

    wow korean jelly salad really appreciating… and is that acorn jelly right?

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