Ingredients with Measurements:
- 1 cup of totori-muk (acorn jelly)
- 1/2 pound of crab meat
- 1/4 cup of soy sauce
- 2 tablespoons of rice vinegar
- 1 tablespoon of sesame oil
- 1 tablespoon of honey
- 1 tablespoon of gochugaru (Korean red pepper flakes)
- 1 tablespoon of sesame seeds
- 2 green onions, thinly sliced
Special equipment needed:
- None
Step-by-step instructions:
1. In a small bowl, mix together soy sauce, rice vinegar, sesame oil, honey, gochugaru, and sesame seeds. Set aside.
2. Rinse the crab meat under cold water and pat dry with paper towels.
3. Cut the crab meat into bite-sized pieces and set aside.
4. Cut the totori-muk into bite-sized pieces and place them in a serving dish.
5. Pour the sauce over the totori-muk and mix well.
6. Add the crab meat on top of the totori-muk.
7. Garnish with green onions.
8. Serve chilled.
- Time:
Preparation time: 10 minutes
- Cooking time: None
Temperature:
- Serve chilled
Serving size:
- 2-4 servings
Nutritional information:
- Calories: 200
- Fat: 5g
- Carbohydrates: 15g
- Protein: 25g
Substitutions for ingredients:
- Totori-muk can be substituted with other types of jelly, such as agar-agar or konjac jelly.
- Crab meat can be substituted with shrimp or other types of seafood.
Variations:
- Add sliced cucumber or carrot for extra crunch.
- Use a different type of sauce, such as a spicy mayo or a sweet chili sauce.
Tips and tricks:
- Make sure to rinse the crab meat well to remove any excess salt or sand.
- Use fresh ingredients for the best flavor.
- Adjust the amount of gochugaru to your desired level of spiciness.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- None, serve chilled.
Presentation ideas:
- Serve in a shallow bowl or on a platter.
- Garnish with additional green onions or sesame seeds.
Garnishes:
- Green onions
- Sesame seeds
Pairings:
- Serve with a side of steamed rice or noodles.
Suggested side dishes:
- Kimchi
- Pickled vegetables
- Seaweed salad
Troubleshooting advice:
- If the sauce is too salty, add more honey or rice vinegar to balance the flavors.
- If the totori-muk is too firm, soak it in warm water for a few minutes before using.
Food safety advice:
- Make sure to properly store the dish in the refrigerator to prevent bacterial growth.
Food history:
- Totori-muk is a traditional Korean dish made from acorn starch.
Flavor profiles:
- Savory, salty, slightly sweet, and spicy.
Serving suggestions:
- Serve as an appetizer or as a main dish.
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Region: Korean