Korean Dotori Muk and Soy Sauce Panini

Name: Korean Dotori Muk and Soy Sauce Panini
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 2 rolls ciabatta rolls, each 6 inches long; 1½ tablespoons (21 g) unsalted butter, softened, softened to room temperature; 8 oz (225 g) acorn jelly (dotori muk), chilled, sliced into ¼-inch thick slices; 4 oz (115 g) fresh or low-moisture mozzarella, sliced into ¼-inch thick slabs; 2 tablespoons (30 ml) soy sauce (tamari or standard); 1 teaspoon (5 ml) toasted sesame oil; ½ teaspoon (2½ ml) rice vinegar; 3 cloves garlic cloves, minced very finely; ¼ teaspoon (1¼ g) fresh ginger, minced very finely (optional); ½ teaspoon (2½ g) sesame seeds (white or black), toasted if possible (optional); 1 whole scallion, green part only, thinly sliced (optional)

From the MyKitchenBank Kitchen

A Korean-inspired grilled panini that layers silky acorn jelly (dotori muk) with melted mozzarella, roasted garlic, and a savory soy-sesame glaze. The crispy exterior contrasts beautifully with the tender, slightly nutty jelly and stretchy cheese inside—a bold fusion that honors both traditions.

Prep: 15 min
Cook: 8 min
Wait: 5 min
Total: 28 min
Makes: 2 panini

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Steps

Before you start

Have all ingredients prepped and within arm's reach before you heat the panini press or skillet
Preheat your panini press or skillet over medium-high heat for 3–5 minutes
If using acorn jelly from a pack, remove it from the fridge 5 minutes ahead so it's easy to slice cleanly

1
Make the soy glaze
- In a small bowl, whisk together the soy sauce (30 ml / 2 tablespoons), sesame oil (5 ml / 1 teaspoon), rice vinegar (2.5 ml / ½ teaspoon), minced garlic, and minced ginger if using.
- Set aside.
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Ready when: Glaze is fully combined and glossy
Tip: Whisk well so the sesame oil emulsifies slightly; don't let it sit too long or it may separate.
2
Slice and prepare the rolls
- Using a serrated bread knife, carefully slice each ciabatta roll in half horizontally, creating a top and bottom.
- Open them gently so the hinge stays intact if possible.
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Ready when: Rolls are evenly halved and ready for filling
Tip: A gentle sawing motion prevents squashing the airy crumb; don't use a sharp straight knife.
3
Build the sandwiches
- Lay both roll halves open on a work surface.
- Brush the inside of the bottom halves with about half the soy-garlic glaze, using a spoon or brush.
- Layer on the acorn jelly slices (about 4 oz / 115 g per sandwich, roughly 4–5 slices), then the mozzarella slabs (about 2 oz / 57 g per sandwich).
- Top each with the remaining acorn jelly if you'd like, then brush the insides of the top halves with the remaining glaze.
- Close the sandwiches.
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Ready when: Both sandwiches are fully assembled, glaze is distributed inside, and rolls are closed
Tip: Don't over-stuff; the acorn jelly is delicate and too much filling makes them hard to grill evenly.
4
Butter the exterior
- Lightly brush or spread about ½ tablespoon (7 g) of softened butter on the outside of each sandwich, covering the top and bottom surfaces evenly.
- This will create a golden, crispy crust.
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Ready when: Both sandwiches are evenly coated with a thin layer of butter
Tip: Soft butter spreads more easily and coats evenly than cold butter; don't apply too thickly or it will burn.
5
Grill on the panini press
- If using a panini press: place both sandwiches on the preheated press, close the lid, and grill over medium-high heat for 3–4 minutes, until the exterior is golden brown and the cheese has begun to melt.
- If using a skillet: heat a large skillet over medium-high heat, place the sandwiches in it, and cook for 2–3 minutes, pressing gently with a spatula; flip carefully and cook the other side for another 2–3 minutes until both sides are golden and the cheese shows through the bread slightly.
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Ready when: Exterior is deep golden brown with light char marks; cheese is melted and soft to the touch; bread is crispy
Tip: Resist the urge to press too hard—the acorn jelly can split. Let the heat do the work. Watch for steam; if the cheese isn't melting, close the press lid for 10 more seconds.
6
Rest and garnish
- Transfer the panini to a cutting board and let rest for 2–3 minutes so the cheese sets slightly and is easier to bite through without spilling out.
- Sprinkle with toasted sesame seeds and sliced scallion green if desired.
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Ready when: Panini has cooled enough to handle and cut without the cheese bleeding out
Tip: Sesame seeds add a nutty finish and scallion adds a fresh, sharp bite that complements the earthy jelly.

Good to know

Tips

Acorn jelly can be found in Korean, Asian, or well-stocked grocery stores, typically in the refrigerated section near tofu. If you can't find it fresh, some brands sell shelf-stable packs in the international aisle—these work fine, though the texture may be slightly firmer.
The soy-sesame glaze can be made up to 1 hour ahead and kept at room temperature; just stir again before using in case the sesame oil separated.
For extra depth, brush the cut sides of the ciabatta rolls lightly with the soy glaze, let it soak in for 10 seconds, and then assemble. This prevents the bread from drying out and deepens the Korean flavor profile.
If your acorn jelly breaks or tears while slicing, don't panic—layer the pieces anyway; the mozzarella will hold them together once melted.

Storage & reheating

Best enjoyed fresh. If you have leftovers, wrap in foil and store in the fridge for up to 1 day; reheat gently in a skillet over medium-low heat for 1–2 minutes per side until the cheese softens again, rather than in a microwave, which will toughen the bread and make the jelly gummy.

Substitutions

acorn jelly (dotori muk), chilled → Chilled silken tofu, sliced. Silken tofu mimics the soft, delicate texture of acorn jelly. Press gently so it doesn't crumble, and consider increasing the glaze to compensate for the lack of the jelly's subtle nuttiness.
fresh or low-moisture mozzarella → Provolone or aged cheddar, sliced. Provolone brings a sharper, meatier flavor; cheddar adds a more robust richness. Both melt well and won't run as much, giving you a sturdier sandwich.
ciabatta rolls, each 6 inches long → Focaccia or sourdough rolls. Focaccia adds an olive-oil richness and is extra crispy; sourdough brings tang. Avoid sandwich bread, which lacks structure for this filling.
toasted sesame oil → Extra-virgin olive oil. Olive oil is milder and less nutty, making the glaze less distinctly Korean-inspired but still delicious. Use the same amount.