Something I am quite unlikely to ever make..

[lsanderson]

Dotorimuk (Korean Acorn Jelly) Time: 3 to 7 days

Comments

[don-fitch.livejournal.com]

I suppose you're deterred by the "five to seven days" prepararation time. Perhaps you needen't be -- if it's anything like some Southern Californian Indian preps of acorns, it's largely a matter of grinding them into a fine meal, then soaking this in water, changed every day until the astringent tannic acid is leached out. Actual _work_ (to which you might well be allergic) involved is probably less than an hour (assuming you use a blender/food-processor rather than a stone mortar & pestle). Mind you, the acorn-meal "bread" and stews I've had (in So.Cal. and among the White river Apache) have been bland, unremarkable, and possibly not worth _any_ work. (Errr... actually the Apache acorn soup/stew was delicious, but that was because it was great Beef Stew -- the acorn part was just ... there, & might have had some slight thickening effect, but otherwise... meh.)

Oh yes

[lsanderson.livejournal.com]

Five to seven days is five to seven days too long... ;-)

[danae.livejournal.com]

however, muk is very delicious
thankfully there are all the ajumas (old ladies) who make it and sell it on the street corner, sauce included

[minnehaha.livejournal.com]

That sounds delicious.

K informs me that it's too late for acorns around here. (Presumably, it's not too late in New York.) Otherwise I would try to make it.

B