Korean Acorn Jelly (Dotorimuk)

• 2 cups quartered and shelled acorns
• 2 tablespoons cornstarch
• 3/4 teaspoon sea salt
• Vegetable oil
• 2 tablespoons soy sauce
• 1 teaspoon rice wine vinegar
• 1/2 teaspoon sesame oil
• 1 teaspoon kochukaru (Korean red pepper flakes) or other red pepper flakes to taste
• 1 teaspoon toasted sesame seeds
• 1/2 teaspoon minced garlic
• 1 scallion, cut into 2-inch lengths and julienned

1. For the jelly: In a blender, combine the acorns with 1 cup water.
2. Process to a rough paste.
3. Transfer to a large bowl, cover with water and stir.
4. Let sit, covered, in a cool place.
5. (The acorn starch will fall to the bottom of the bowl while the water will become stained brown from tannins.)
6. After three hours, drain water from bowl, being careful not to disturb acorn sediment.
7. Cover with more fresh water and stir.
8. Repeat process as often as possible, at least twice a day, until the water runs clear, from three days up to one week.
9. After the last drain, combine acorn meal with 5 cups of water in a large pot.
10. Bring to a rolling boil, then reduce heat to a low boil.
11. Keep stirring to prevent acorn meal from burning.
12. Whisk cornstarch and salt with 3 tablespoons water until smooth.
13. Add to pot.
14. Continue stirring until volume is reduced by half and liquid is thickened, about 30 minutes.
15. Coat four small serving bowls with vegetable oil.
16. Strain acorn mixture through a fine-meshed sieve and divide among the bowls.
17. Allow to rest at room temperature until set, about 2 hours.
18. For the dressing: In a small bowl, whisk together soy sauce, vinegar, sesame oil, pepper flakes, sesame seeds and garlic.
19. Add scallion, and mix.

acorns, cornstarch, salt, vegetable oil, soy sauce, rice wine vinegar, sesame oil, kochukaru, sesame seeds, garlic, scallion

Taken from cooking.nytimes.com/recipes/1014095 (may not work)