• Namul (Seasoned Vegetables) – Dotori-muk

    by TastyKFood, September 8 2015

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    A Low-fat Dish Perfect for Dieting: Dotori-muk (Acron Jelly Salad)

    : Dotori-muk (a.k.a acorn jelly salad) is considered an ideal food for dieters because it allows diners to feel full and satisfied even when they've consumed minimum amount of calories, thanks to its high liquid content. The tannins in the acorn leave a slightly bitter taste, which also prevents people from eating large portions. With everything combined, the Namul makes for a perfect side dish for those looking to shed some extra pounds.

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    A Dish for a King in Wartime

    : Dotori, a.k.a acorns have been consumed since the Stone Age, as demonstrated by the widespread discovery of wild acorns at archeological sites. There is a story related to the oak trees that produce the acorns.

    The King Seonjo of the Joseon Dynasty was forced to flee the royal palace and head for the northern regions to escape the Japanese Invasion of 1592. At that time, in the northern part of Korea, oak trees were called Tori-namu. Since the war was raging, there was little to eat, but the people of the village where the king was residing felt compelled to serve their king. So they prepared a jelly form acorn starch, what they called, 'Torimuk, and served it to the king. The hungry monarch devoured the acorn jelly with great relish. After he returned to the royal palace, in order to remind himself of this period of hardship, he ordered that 'Torimuk' be served.

    Torimuk thus became an important and regular part of the royal meal, and since then, Doroti, or acorns, was also called 'Sangsuri,' meaning food placed on the king's table.

    The Legend of Pakdaljae

    : There is a popular song whose lyrics mention Dotorimuk: 'Wul-go-neom-neun-pak-dal-jae' which can be translated as 'Pakdaljae that can't be passed without tears.' Pakdaljae is a name of a hill in Pyeondong-ri, Jecheon, North Chungcheong Province, the origin of the sorrowful legend of Pakdal and Keumbong.

    On his way to Hanyang - the ancient name for Seoul - to take civil service examination, a young man name Pakdal stopped in Pyeongdong-ri to pass the night. He happened to meet and fall in love with a maiden named Keumbong. The two promised themselves to one another, but they were forced to part when Pakdal had to finally leave for the examination.  Keumbong waited for three months and then days, but hear not not a word from Pakdal. Driven to despair, Keumbong eventually died of a broken heart. After failing the examination, Pakdal returned to Pyeongdong-ri, but arrived too late to save Keumbong. He ended up throwing himself off a cliff upon hearing of Keumbong's death. The food Keumbong had prepared for Pakdal when he was about to leave for Hanyang was Dotorimuk, hence the lyric 'Packing Dotorimuk for Pakdal, at Pakdaljae, Keumbong never stops crying.' It is historically accurate that Dotorimuk was carried on long journeys, because it does not easily spoil.

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    Ingredient & Quantity 

    300g (1 cake) acorn starch jelly, 70g (1 ea) cucumber, 30g carrot, 30g crown daisy, 15g (1 ea) green pepper, 10g (1/2 ea) red pepper

    seasoning sauce: 24g (1 1/3 tsp) soy sauce, 2g (1/2 tsp) sugar, 1.1 (1/2 tsp) ground red pepper, 4.5g (1 tsp) minced greed onion, 2.7g (1/2 tsp) minced garlic, 2g (1 tsp) sesame seeds, 13g (1 tbsp) sesame oil

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    Preparation 

    1. Cut and slice the acorn starch jelly into 3cm-wide, 4cm-long and 1cm-thick (260g).

    2. Wash the cucumber by rubbing with salt, cut into 4cm-long and 1.5cm-wide, slice them at intervals of 0.3cm diagonally (60g). Cut and slice the carrots into same size of the cucumber (20g).

    3. Cut the green/red pepper into 2cm-long and 0.5cm-thick diagonally and seed. (green pepper 10g, red pepper 7g)

    4. Trim and wash the crown daisy and cut it into 5cm-long (20g).

    5. Blend seasoning sauce.

    Recipe 

    1. Add the vegetables and seasoning sauce to the acorn starch jelly.

    2. Mix altogether softly.

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    A version of this article by 'Korean Food Foundation' Great Food, Great Stories from Korea, 
    and 'Hollym' The Beauty of Korean Food: With 100 Best-Loved Recipes.

    - The Beauty of Korean Food: With 100 Best-Loved Recipes/ Hollym & Great Food, Great Stories from Korea/ Korean Food Foundation - P.C. http://blog.daum.net/_blog/BlogTypeView.do?blogid=03tEk&articleno=15920473&categoryId=717509&regdt=20130519110906 - P.C. http://blog.daum.net/ju6072/12373684 - P.C. http://blog.daum.net/_blog/BlogTypeView.do?blogid=0PiSY&articleno=1103 - P.C. http://woman.donga.com/docs/magazine/woman/2013/09/02/201309020500029/201309020500029_1.html - P.C. http://www.xn--o39a35bw4fdpht8le2impb.com/default/04/02.php?com_board_basic=read_form&com_board_idx=25

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