Acorn Jelly (Dotori-muk)

Prepare the acorn starch, ensuring it is a fine powder without any lumps.

In a pot, combine 1 cup of acorn starch and 5.5 cups (1.1L) of water, and whisk well until the powder is completely dissolved.

After dissolving the powder in water, do not boil it immediately; let it soak for 20 minutes.

After soaking for 20 minutes, turn on the heat and boil over high heat, stirring occasionally.

Once it starts to thicken and become lumpy, reduce the heat to the lowest setting and add 1 tsp of salt to season.

Cook over low heat for 15 minutes, stirring constantly as if letting it steam.

Add 1 tbsp of perilla oil, mix well, and continue stirring for another 2 minutes.

Turn off the heat, cover with a lid, and let it steam for 10 minutes.

Pour the jelly into a container that has not been completely dried, smooth the surface, and let it set to finish the acorn jelly.