Description

Acorn noodles, known as dotori guksu in Korean, are a traditional East Asian noodle made from a combination of acorn flour or starch, salt, and other grain-based flours like wheat or buckwheat. They are highly valued as a health food due to their antioxidant content and unique texture. 

Key Characteristics
Appearance: Dried acorn noodles are typically brown and can range in thickness from thin vermicelli (starch-based) to thicker noodles similar to spaghetti or soba (flour-based).
Texture: When cooked, they are known for their distinctively smooth, springy, elastic, and chewy consistency (called “bouncy” or “qq” texture).
Flavor: The noodles have a mild, light, and slightly nutty flavor and a hint of sweetness, which pairs well with various sauces and broths.
Serving Style: They are very versatile and can be served in both hot soups and cold noodle dishes or salads (e.g., Bibim Guksu or mul naengmyeon), where the noodles are often mixed with fresh vegetables and a spicy or savory sauce.
Health Benefits: Acorns were historically a survival food during times of scarcity, but today they are considered a “well-being” or health food, containing tannins and ascorbic acid that may aid digestion and help expel toxins from the body.