Ingredients with Measurements:
- 1 cup of totori-muk (acorn jelly)
- 1/4 cup of dried seaweed
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of rice vinegar
- 1 tablespoon of sugar
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of red pepper flakes (optional)
- 1/4 cup of water
Special equipment needed: None
Step-by-step instructions:
1. Soak the dried seaweed in water for 10-15 minutes until it softens.
2. Rinse the totori-muk with cold water and cut it into bite-sized pieces.
3. In a small bowl, mix together soy sauce, sesame oil, rice vinegar, sugar, salt, black pepper, and red pepper flakes (if using).
4. Drain the seaweed and cut it into small pieces.
5. In a small pot, bring water to a boil and add the totori-muk. Cook for 2-3 minutes until it becomes soft.
6. Drain the totori-muk and rinse it with cold water.
7. In a mixing bowl, combine the totori-muk, seaweed, and the sauce mixture. Mix well.
8. Transfer the mixture to a serving dish and chill in the refrigerator for at least 30 minutes.
9. Serve cold as a side dish or appetizer.
20 minutes
5. Temperature: None
Serving size: 2-3 people
Nutritional information:
- Calories: 90
- Fat: 4g
- Carbohydrates: 11g
- Protein: 3g
- Fiber: 2g
- Sugar: 6g
- Sodium: 420mg
Substitutions for ingredients:
- Totori-muk can be substituted with other types of jelly or tofu.
- Dried seaweed can be substituted with fresh seaweed or other types of seaweed.
- Soy sauce can be substituted with tamari or coconut aminos.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Sugar can be substituted with honey or maple syrup.
- Sesame oil can be substituted with olive oil or avocado oil.
Variations:
- Add sliced cucumber or carrot for extra crunch.
- Top with sesame seeds or chopped green onions for garnish.
- Use a different type of sauce, such as a spicy gochujang sauce or a sweet and sour sauce.
Tips and tricks:
- Make sure to rinse the totori-muk with cold water to remove any excess starch.
- Soak the dried seaweed in water for the appropriate amount of time to prevent it from being too tough or chewy.
- Adjust the seasoning to your taste preference.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This dish is best served cold and does not need to be reheated.
Presentation ideas:
- Serve in a small dish or bowl.
- Garnish with sesame seeds or chopped green onions.
Garnishes:
- Sesame seeds
- Chopped green onions
Pairings:
- Serve as a side dish with grilled meat or fish.
- Pair with a bowl of rice for a complete meal.
Suggested side dishes:
- Steamed vegetables
- Kimchi
- Pickled vegetables
Troubleshooting advice:
- If the totori-muk is too tough, cook it for a longer period of time.
- If the seaweed is too tough, soak it in water for a longer period of time.
Food safety advice:
- Make sure to properly store leftovers in the refrigerator to prevent foodborne illness.
Food history:
- Totori-muk is a traditional Korean dish made from acorn starch.
Flavor profiles:
- Savory, umami, slightly sweet, and tangy.
Serving suggestions:
- Serve cold as a side dish or appetizer.
Related Categories
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Region: Korean