by Carlos Jimenez
dotorimuk
Active Time: 15 Minutes Total time: 6-8 Hours Servings: 3
Ingredients Dotorimuk:
Sauce:
Garnish:
½ cup acorn starch
3 stalks of green onion
Pinch sesame seeds
3 cups water
3 cloves garlic, minced
½ carrot, julienned
½ tsp kosher salt
⅓ cup honey
¼ onion, thinly sliced
1 tbsp Korean pepper flakes (gochugaru) 1 tbsp sesame oil Pinch sesame seeds Directions 01 In a medium saucepan, combine the acorn starch, water, and salt. Mix until no lumps of acorn starch remain. 02 Over medium-high heat, cook the dotorimuk mixture while continuously stirring. Cook for 5 minutes until it comes to a simmer, then turn to medium heat. 03 Continue cooking for 10 minutes until it thickens and turns dark brown in color. 04 Transfer the mixture to a rectangular baking dish, ensuring to make the top as even as possible. Allow cooling to room temperature. 05 Cover with plastic wrap and place in the refrigerator for 6-8 hours 06 When ready to serve, combine the green onion, garlic, honey, gochugaru, sesame oil and sesame seeds in a small container. Mix until well-combined. 07 Take the dotorimuk out of the container, and slice it into bite-sized pieces. Plate dotorimuk, top with the sauce, and optionally garnish with sesame seeds, carrots, and onions. (Adapted from Maangchi’s recipe)
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