First, prepare a cup of acorn jelly powder

Pour 1 cup of acorn powder into the pan and 7 cups of water. I'm going to make it 7:1

Add 1 cup of muk powder and 7 cups of water and mix them well. I soaked it for 30 minutes to an hour.

After about 30 minutes, strain the soaked muk dough into a sieve and put it in a bowl.

Then the last one that was clumped up comes out, so you can mix it well with a spoon

Sift the acorn jelly dough back into the pan.

Add 1 spoon of cooking oil such as grape seed oil or cooking oil to prevent sticking to the pan and boil it over high heat. It's not too high. It'slightly low

And I'll add 1T spoon of salt for the liver. I put in a little less than 1T spoon. I'm going to dip it in soy sauce, so you can season it. Please make it to your taste

Add salt and bring to a boil, stirring well.

Can you see that the color in the center is gradually changing? The texture was like water, but it's getting more viscous

If you keep stirring, the viscosity gets sticky. Don't control the heat. Keep stirring. I think I stirred it for 10 to 15 minutes in total.

When the viscosity changes, bubbles form, and when bubbles begin to form, lower the heat and mix well again with 1 spoon of sesame oil. If you put it on high heat, air bubbles may splatter, so be careful

Add sesame oil and mix it on low heat, and then turn off the heat after 1-2 minutes. Please prepare an airtight container for acorn jelly. They oiled the airtight container, but if you don't do that, the ripening will fall off easily. I just put water on it.

If you put the rock in the container, you're done making acorn jelly

Put it in cold water and cool it down, or put it in the refrigerator for about 2 hours

I put it in the refrigerator for about 3 hours and it turned into a hard and bouncy rock

Pour acorn jelly out on the cutting board and cut as much as you want to eat.