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__NOTOC__ Dotorimuk (also spelled tot'orimuk) or acorn jelly is a Korean food which is a jelly made from acorn starch. Although "''muk''" means "jelly", when used without qualifiers, it usually refers to ''dotorimuk''. The practice of making ''dotorimuk'' originated in mountainous areas of ancient Korea, when abundant oak trees produced enough acorns each autumn to become a viable source of food. Like other ''muk'', ''dotorimuk'' is most commonly eaten in the form of ''dotorimuk muchim'' (도토리묵무침), a side dish in which small chunks of ''dotorimuk'' are seasoned and mixed with other ingredients such as slivered carrots and scallions, garlic, soy sauce, sesame oil, red chili pepper powder, and sesame seeds. ==Production== Despite being a rich source of starch and proteins, acorns contain large amounts of tannins and other polyphenols, which prevent the human body from digesting them properly. Harvested acorns must be properly leached of the tannins prior to consumption. Acorns are either collected directly from the ground or knocked off the trees branches. The acorns are opened and their innards ground into a fine orange-brown paste. The paste is then stirred into vats of water and the acorns' fiber is separated from the starch through sieving and settling. The starch-water mixture is collected and allowed to sit so that the tannins in the starch diffuse into the water, which are changed several times. The overall soaking time depends on the amount of tannins in the paste. The now tannin-free starch-water suspension should have an off-white colour. This starch is allowed to completely settle at the bottom of the vat, the water drained away and the paste collected in trays to dry. The dried starch cake is then pulverized and packaged for sale. ''Dotorimuk'' is also commercially available in powdered form, which must be mixed with water, boiled until pudding-like in consistency, then set in a flat dish. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Dotorimuk」の詳細全文を読む スポンサード リンク
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