Dotoritteok 도토리떡
Acorn Cake
A steamed cake made of either acorn starch and millet flour or ground, treated acorn and pounded rice, then coated in ground mung beans and red beans.[1]
Korean Acorn Cake, also known as Dotoritteok, is a traditional Korean dish that involves cooking acorns. It is made from acorns, which come from the Acorn tree (Quercus serrata), also known as sangsil in Korean.
The traditional recipe involves removing the acorns' shells, pounding the fruits in a mortar, straining through a cloth, and soaking in water. Over the course of two to three weeks, the acorn-flavored water is changed several times. To make rice cakes, the sediments are dried and mixed with bean powder or rice powder.
Rice powder, boiled red beans, black-eyed peas, salt, and rice powder are added to a modern variation of this recipe. The mixture is then steamed for about 25 minutes.
The tradition of making tteok at home is disappearing, and dotoritteok is now mostly produced on a farm in Godeok-myeon, Yesan-gun, Chungcheongnam-do, where the process has been passed down for generations.[2]
Article by Gil "hannaone"
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Image from Pixabay: Acorns
Source:
1 Korean Food Guide in English
2. hannaone
