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Making acorn flour
Making acorn flour







making acorn flour

Now, people enjoy this traditional dish throughout the year!

making acorn flour

As I stated above, people originally started to make this dish in the mountainous regions of ancient Korea when the oaks dropped the acorns during the autumn months. Dotorimuk (도토리묵): In English, ‘dotorimuk’ is known as ‘acorn jelly.’ This edible mild jelly is made from the starch of acorns.People use dotorigaru for specific purposes in South Korea. In English, the first term literally translates to ‘acorn powder.’ The second term translates to ‘acorn jelly powder.’ In the Korean language, acorn starch is known as ‘dotorigaru’ (도토리가루) or ‘dotorimukgaru’ (도토리묵가루). While used in other cultural cooking, this ingredient is not produced on the same scale in other countries as in South Korea!Īre You Interested in Cooking With This Ingredient? Acorn Starch Powder in Korean Cuisine: Note: These days, South Korea is the only major producer of commercial acorn starch. Acorns contain a high amount of tannins which are toxic when consumed in large amounts. While this process seems simple, I do not recommend collecting acorns and making acorn starch at home. As the water passes through these acorns, it extracts the starch which you then collect and dry.

making acorn flour

To make acorn starch, you pass water through crushed acorns. While the origins of using dotorigaru are unknown, historians believe people started cooking with acorns in the mountainous areas of ancient Korea. Here, we will discuss the ingredient, known as ‘dotorigaru’ or ‘dotorimukgaru’ in Korean, in detail in preparation for making dotorimuk in the future!Īcorn starch powder is a popular Korean ingredient used to make specific traditional dishes in South Korea. Unique to the Korean culture, people use this starch to make one of the most historically significant dishes in South Korea known as ‘dotorimuk’ (도토리묵). Probably one of the most uniquely Korean ingredients available on the market is acorn starch. While most may ask that question, almost none of us have actually gone out and tried an acorn–that is, unless you tried it when eating traditional Korean food. Have you ever watched a squirrel collect and bury acorns during the autumn months in preparation for winter and wondered, ‘do acorns taste good?’ I’m sure most, if not all, of us have at one point. We hope you enjoy learning about dotorimukgaru. As an Amazon Associate, I earn from qualifying purchases on this article about acorn starch powder in Korean cooking. Please read my disclosure for details at the bottom of this page.









Making acorn flour