Supsok Dotori Maeul 숲속도토리마을

Supsok Dotori Maeul is a Korean restaurant on Jungang-ro 25-gil in Sinjeong-dong, Yangcheon-gu, devoted to several preparations of acorn jelly. A two-story house was converted into the restaurant, leaving former living rooms and bedrooms as separate dining spaces. The main Supsok acorn set arrives as a sequence of five dishes: acorn pancake, seasoned muk, perilla-seed sujebi, stir-fried dried muk, and muk soup with rice. The pancake spreads batter containing acorn powder across the pan until the surface browns. Muk muchim cuts springy acorn jelly and tosses it with vegetables and a sweet-tart seasoning. For the sujebi, dough containing acorn is cooked in a thick perilla-seed broth, creating a chewy texture distinct from smooth jelly. The dried-muk japchae rehydrates and stir-fries strips of dehydrated acorn jelly. They remain thicker and firmer than ordinary glass noodles, and pieces of rice cake add another chew. Muk tangbap places chopped jelly and rice in broth and can be served either cold or warm. The special set adds a choice between smoked duck and king-size galbi, then surrounds that meat with acorn crepes, dried-muk japchae, perilla sujebi, seasoned muk, and muk tangbap. The acorn crepe wraps filling in a thin acorn-based sheet, distinguishing it from the flat, unfilled pancake. Diners who do not want the full progression can order the pancake, crepe, seasoned jelly, dried-muk japchae, or sujebi separately. Hot-stone roe rice mixes rice and fish roe against the heated bowl, while muk bibimbap folds acorn jelly and vegetables into rice. The menu therefore moves one ingredient through soft jelly, browned batter, filled crepe, chewy dried strips, hand-torn dough, soup, and mixed rice rather than repeating the same bowl throughout the set.