A few weeks ago we joined a bunch of other TCIS staffers and went to a traditional acorn jelly (muk) restaurant. Acorns have been eaten here for years, and are really good for you (high in protein, etc.). The traditional way of making acorn jelly is to soak the acorns repeatedly, then dry them out fully and pound them into a fine powder. The powder is then boiled with water and, when this mixture cools, it congeals and becomes a jelly that can be cut into cubes or into noodle-type shapes. It can be added to salads or soups, or eaten on its own. Slightly nutty and very tasty, the muk provided the basis for an excellent evening of fellowship.
1 comment:
Yum!!!! We just had muk last week at a Korean restaurant here. Kinda tasteless except for that hind of the acorn it used to be!!! We miss you! Nice that you can still travel- the only place I go is to bed- it is -27C!!!!!!
Post a Comment