Chwi Muchim

Chwi Muchim is a vibrant Korean side dish made from seasoned acorn jelly, offering a delightful texture and umami flavor. This Paleo version maintains authenticity while ensuring it fits within clean eating guidelines.

Ingredients

• Acorn starch - 100 grams
• Water - 500 ml
• Sesame oil - 1 tablespoon
• Soy sauce (or coconut aminos for Paleo) - 2 tablespoons
• Garlic - 1 clove, minced
• Green onion - 1 stalk, finely chopped
• Sesame seeds - 1 tablespoon, toasted
• Red pepper flakes - 1 teaspoon (optional)
• Salt - to taste

Steps

1. In a medium saucepan, bring 500 ml of water to a boil.
2. While the water is heating, mix 100 grams of acorn starch with a small amount of water to create a smooth paste.
3. Once the water is boiling, slowly add the acorn starch mixture, stirring constantly until it thickens and becomes translucent.
4. Remove from heat and pour the mixture into a flat container. Let it cool to room temperature before refrigerating for at least 15 minutes until set.
5. Once set, cut the acorn jelly into bite-sized cubes.
6. In a mixing bowl, combine the sesame oil, soy sauce (or coconut aminos), minced garlic, chopped green onion, toasted sesame seeds, and red pepper flakes (if using).
7. Add the cubed acorn jelly to the bowl and gently toss to combine, ensuring the jelly is well-coated with the seasoning.
8. Taste and adjust with salt if needed before serving.

Nutrition

• Calories: 120
• Protein: 2 g
• Carbs: 12 g
• Fiber: 2 g
• Sugar: 0 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from garlic and sesame seeds.
• Low in calories and high in fiber, promoting digestive health.

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