Acorn

One of my favorite Korean 반찬 is acorn jelly in a bit of soy, sesame, and scallions. Of course, most restaurants don't use acorns for this dish. They typically use gelatin or agar agar.

Mom once foraged for acorns, made flour, and made real acorn jelly. It was absolutely delicious.

References

Hank Shaw, as always, has a number of great resources on cooking and eating acorns:

• "Acorns and the Forager's Dilemma." I love this article.