@feralforaging: Acorn Jelly or “Dotorimuk” is a Traditional Korean dish that is made from the starch of acorns. The process is very simple. Weigh out acorn starch and mix in water (a 1:6, starch:water ratio is recommended). Put the mix over medium heat and stir continuously. The liquid should begin to thicken considerably. Keep stirring to prevent clumping or burning on the bottom of the pot. The mix will likely turn into a golden brown color and become very thick. Once it has reached this stage, you can pour it into a container (with some oil to ease removal) and place in a refrigerator when it is cool. I leave mine overnight. When you take it out, it should be set. Now you can cut bite-sized pieces and add them to another dish! There are all kinds of different ways to use the final product. I chose to place it atop a bed of rice with some vegetables and sauce. It was delicious! I didn’t think I would like the texture, but with a savory sauce and rice, it was really enjoyable. In my research for this video, I read several stories on the history of dotorimuk. One of the more popular ones involved a Korean kingdom displaced due to a Japanese invasion. With a disrupted food supply, they turned to acorns as a source of food and even served the king dotorimuk. After the conflict had subsided, the king continued to eat dotorimuk, showing he would not forget the hardship they endured. I think this is a beautiful story. Perhaps the rest of the world can follow the example set by Korea. Today, we don’t “need” to consume acorns, but the self-sufficiency and confidence that comes from knowing how is irreplaceable. #foraging #acorns #wildfood #wildfoodlove #acornseries22

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Thursday 01 December 2022 23:37:04 GMT