Dotori-garu | Acorn Starch
Korean Spelling: 도토리가루
English Name: Acorn Starch

General Information:
Dotori-garu is a uniquely Korean ingredient derived from acorns and used in several traditional foods. Acorns are rich in starch, and to produce dotori-garu, crushed acorns are washed repeatedly with water, which extracts the starch. The resulting starch is then collected and dried. This process removes harmful tannins, which can be toxic in large quantities, making homemade acorn starch preparation challenging.

Dotori-garu is most commonly used to make dotori-muk, a translucent jelly that has a firm but bouncy texture. It has a subtle nutty flavor and is often served chilled with seasonings, sauces, or vegetables.

Shopping and Selecting:
Dotori-garu is not widely available outside of Korean markets and specialty Asian grocery stores. In the U.S., it can be found in select online retailers such as H-Mart and Amazon. When purchasing, look for packaging that is well-sealed and free of leaks, and check expiration dates for freshness.

Storage:
- Store dotori-garu in a cool, dry place like a pantry.
- For long-term storage, keep it in an airtight container to prevent moisture absorption.
- Freezing is an option for prolonged shelf life, but it should be used quickly after thawing to maintain texture.

Common Preparation:
Dotori-garu is often mixed with water and other starches or flours to enhance consistency and elasticity. It is heated and stirred until it thickens into a gel-like texture, which is then cooled and cut into bite-sized pieces. It can also be used in noodles, where it provides a slightly chewy texture.

Used In:
- Dotori-muk (Acorn Jelly)
- Dotori-guksu (Acorn Noodles)

Popular Dishes:
- Dotori-muk – A firm jelly made from dotori-garu, usually served with soy sauce, sesame oil, and vegetables.
- Dotori-guksu – Acorn noodles served in a soup or as a mixed noodle dish.
- Dotori-bibim-guksu – A spicy, mixed acorn noodle dish with vegetables and red pepper paste.

Substitutes:
If dotori-garu is unavailable, substitutes include:
- Potato starch – For a similar gelatinous texture in jellies.
- Sweet potato starch – For a slightly firmer and chewier alternative.
- Cornstarch – If used carefully, it can mimic some of dotori-garu’s thickening properties but lacks the unique flavor.