No one really cares anymore whether you know how to use it the right way or not, whether you write with your left hand or the right hand…Korean kids these days, you should be glad if they know how to use the chopsticks at all. I mean, no one would bother me because I used it the right way but I always felt bad for my friends or other adults who were using chopsticks differently and always got chastised for it.īTW, if you want to see what the ‘right’ way is, you can learn it here. I remember being so proud of myself the day I learned how to use the chopsticks properly and was able to pick up all the side dishes on my own!! YAY ME!! I felt like a total grown-up!!! Now, even if you can use chopsticks, if you use it the ‘wrong’ way (by just pinching things together, using it more like a tweezer than chopsticks) then you are totally doomed in picking up things like the slippery little suckers like muk.Īnd you know.there will always be a smart XXX at the table, who will tell you, that it’s because you are not using the chopsticks the ‘right’ way. I remember when I was little, adults would scare the kids by saying that either they learn to use the chopsticks the ‘right’ way and be able to eat things like noodles and muk without difficulty or that they would have to embarrass themselves and resort to using a spoon or maybe a spork (spoon + fork) even as an adult!!! □ Dotorimuk requires good Chopstick skills!Īcorn jelly is notoriously hard to pick up with your chopsticks – even among Koreans. The texture was a bit softer and creamier too which was a pleasant surprise. And because you are using 100% acorn powder with no fillers like cornstarch, it was just really flavorful and yummy. Just like gochujang, I have almost forgotten how wonderful a freshly homemade muk tastes. But it was the first time in a long time where I had one that was freshly made at home at my mother-in-law’s. I have had it so many times at different restaurants or bought it from the stores and have just gotten used to the so-so taste of it. This wonderful Dotori (Acorn) Muk (Jelly) is a classic everyday Korean side dish and it is something I kind of re-discovered last winter during my visit to Korea. The flavor of the jelly is quite mild with hints of nutty and earthy flavor with a very slight astringent taste at the end. Koreans slice this into thick squares and enjoy it drizzled with spicy soy sauce. GF, VG Acorn Jelly (Dotorimuk) served with sauce What is Acorn Jelly?Īcorn Jelly (Dotorimuk 도토리묵) is a jelly made from cooking dried acorn powder with water and then letting it cool to become like jello but firmer. Made from acorn powder, Dotorimuk has a smooth and soft jello-like texture that just melts in your mouth while the spicy seasoning sauce adds a great punch to each mouthful. Acorn Jelly is a yummy low-calorie Korean side dish that’s full of earthy flavor.
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