Glossary D
Demi-glace sauce refers to a rich brown sauce made by boiling and skimming Espagnole sauce and adding stock. It often has Madeira or sherry added.
Dongchi-hwe is a variety of Yuk-hwe which is made with raw pheasant meat. Traditionally, pheasants were slaughtered in the winter, gutted, and left to freeze on ice or snow. Then the hardened frozen flesh of pheasant is then cut into thin slices and marinated with vinegar soy sauce, ginger and scallion.
Dotorimuk-muchim (Seasoned Acorn Starch Jelly) . It is a Korean dish made of jellied acorn starch, vegetables and seasoning sauce. Dotorimuk-muchim was considered a specialty or a dish for the relief of the famine victims in olden days when provisions were scarce. Recently, it has become a popular diet food because it is in low calories.
Dotorimuk-muchim is a side dish in which small chunks of Dotorimuk (acorn jelly) are seasoned and mixed with other ingredients such as slivered carrots and scallions, garlic, soy sauce, sesame oil, red chili pepper powder, and sesame seeds.The practice of making Dotorimuk originated in mountainous areas of ancient Korea, when abundant oak trees produced enough acorns each autumn to become a viable source of food.