Seasoned Acorn Jelly (Dotori Mook Muchim)   

Ingredients:

1 acron jelly (tofu size), 1/4 cucumber a stem of  herb (preferably ‘suk got’ but you can also use other herbs such as Spanish parsley, parsley, *cilantro, ‘ketnip(wild sesame seed leaf, not catnip)’ and so on…)

Seasoning  1 Tbs of soy sauce, ˝ Tbs of ground red pepper, 1 tsp of vinegar, 1 tsp of chopped green onion, 1/2 tsp of chopped garlic, 1 tsp of  sugar, ˝ Tbs of ‘mul yut’ if not, honey,  1 tsp of sesame seeds, 1 tsp of sesame seeds oil

* A little more than half of the people I know love cilantro, but the other hate it.  I personally develop allergic reaction towards it, but my husband is in love with it.  So before you buy cilantro, smell one crushed leaf. if you like it, go for it.

Directions:
  1. Cut acorn jelly into ˝ inch cubes.

  2. Slice cucumber into coin shape pieces. Chop herb of your choice.

  3. Make seasoning, and mix gently with acorn jelly, cucumber and herb.

About 30 years ago in Korea, people who lived nearby sangsuri tree made acorn jelly at home.   These days most of people buy at a market.

Hopefully you can find acorn jelly (Dotori Mook) at a Korean market. Call and ask if they have it before you go.

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