Acorn Starch (dotori ggaru)

Acorns are the nutrient rich nuts of oak trees. Acorns are ground and soaked, grindings are discarded, but the resulting sediment (starch) is collected from the water. It makes a decent thickener, although it is used more as a flour. In Korea, acorn starch is used to make Dotorimuk (acorn jelly) and various forms of noodles. “It’s high in energy-giving protein and fat. Considered a health food that’s good for stomach ailments.