Dotori-muk (from scratch) and bang-aip buchu jeon with makgeolli (acorn jelly and Korean mint and chive pancakes)

4 Comments

1. 

   krntr23 2 years ago

   Again, I made a video for this one if you’re interested 🙂

   [https://youtu.be/D904eQdaLug](https://youtu.be/D904eQdaLug)

   ​

   DOTORI-MUK

   1. Combine 1 cup of dotori garu (acorn starch powder) with 5½ cups water

   2. Heat in a large wok or pan for around 30 minutes on low heat

   3. stir in 1 spoon of perilla seed oil OR sesame oil

   4. set aside to cool (or put in the fridge) for several hours until solid

   ​

   DOTORI-MUK SALAD DRESSING

   – 5tbsp soy sauce

   – 1tbsp sugar

   – 1tbsp sesame seeds

   – 1tbsp gochugaru

   – 1tbsp minced garlic

   – 2tbsp sesame oil

   ​

   ASSEMBLE

   1. mix salad dressing into your choice of salad

   2. slice dotori-muk into rectangles and place on top

   3. eat it

   ​

   BANG-AIP BUCHU-JEON (2x medium pancakes)

   – 1 handful chives, sliced into 3 inches

   – 2 handfuls bang-aip (Korean mint)

   – 1 chilli (optional)

   ​

   1. combine 1 cup plain flour and 1 cup water

   2. add ½tsp salt

   3. add chives, banga-ip and chilli and coat with pancake mix

   4. heat some oil in a pan

   5. pour in half the mix and fry until golden

   6. flip, and add a bit more oil to the pan to crisp up the other side

   7. eat it

2. 

   vannarok 2 years ago

   Oh wow, banga… It’s one of the leafy vegetables that I can’t enjoy, but I’ve heard it’s used in certain regional cuisines. My mom adores it.

3. 

   vannarok 2 years ago

   Oh wow, banga… It’s one of the leafy vegetables that I can’t enjoy, but I’ve heard it’s used in certain regional cuisines. My mom adores it.

4. 

   nonamed1011 2 years ago

   Great challenge! As a Korean, I know Dotorimuk is quite complicated food to cook. Looks delicious!