It's Tottori muk powder that my mom made, and we call it Sangsu muk powder. The golden ratio of acorn jelly is acorn powder: water = 1:7 This is enough, but when it's dry like winter, you may need more water.

Add 1 bowl of acorn jelly powder and pour 7 water into the same bowl. Beat well and stir with a wooden spatula or whisk. Boil it over high heat and stir it more vigorously and quickly when it rises.

When the color of the muk gets darker and thickened, stir it endlessly and squeeze it. If you think the concentration is too thick as you squeeze it, add about half a cup of water with a paper cup. I also added a 1/2 paper cup. I catch more water in winter than in summer.

The color gets darker and pours out, and when the color starts to come out, reduce it to medium heat and stir it. The more you stir it, the more sticky and chewy it tastes.

When it's almost done, add 1/2 tablespoon thick salt and mix evenly. There are people who don't season it separately, but even with this much, it's not salty and it's samsam. It takes about 20 minutes to boil

Remove from heat and add sesame seeds and mix evenly. I like the savory taste of chewing with sesame seeds.

Pour it into a glass bowl and cool it down to make acorn jelly. It's better not to put the part you need to be careful about in a well-done stainless steel bowl. If you put it in a stainless steel bowl, there will be black spots on the ink. I usually stuff it in the evening and eat it the next day, but I can eat it in the afternoon if it's cold in the morning.

This time, I poured it with acorn jelly soy sauce, not seasoned radish, but mixed it evenly with 2 tablespoons of soy sauce, 1 tablespoon of fish sauce, 2 tablespoon of water, 1 tablespoon of sesame oil, 1/2 tablespoon of minced garlic, 1/2 tablespoon of green pepper, and pine welsh onion.

It's making acorn jelly that you can put the jelly on a plate and pour the sauce on it. How to make muk is not as difficult as you think, and if you eat it like this, the texture of muk is more chewy and tastes good.