Korean Acorn Jelly (Dotori Muk)

Steps

1. Brush a 1 1/2 quart square container with oil and set aside.
2. In a large pot, whisk together acorn flour, salt, and water until smooth.
3. Heat the mixture over medium-high heat, whisking constantly as it warms.
4. When the mixture darkens and large bubbles form, reduce heat to a simmer and cook 5-6 minutes, stirring constantly to prevent sticking.
5. Once thickened, stir in 2 teaspoons sesame oil until fully incorporated.
6. Pour the jelly into the prepared container, smooth the top, and cover with plastic wrap.
7. Let cool to room temperature, then refrigerate overnight to set.
8. Turn the set jelly out onto a cutting board and slice into 3/8-inch thick pieces.
9. For the spicy topping sauce, mix chili flakes, soy sauce, minced garlic, sesame oil, and toasted sesame seeds together; spoon over sliced jelly to serve.
10. For the acorn jelly salad, toss sliced jelly with salad greens, perilla leaves, cucumber, and carrot.
11. Mix chili flakes, soy sauce, rice vinegar, sugar, and toasted sesame seeds together, then pour over the salad and toss to combine before serving.