Origins
Evidence at Neolithic sites such as Amsa-dong in South Korea show acorns were part of the human diet. Acorns contain bitter tannins which would have been leached out to make the acorns edible. They were then ground into flour using a saddle quern and milling stone.
It is unknown exactly where acorn noodles were first produced. However, Ogam village, Korea is well known for a long history of acorn cultivation. The village's location by the Namhangang River and its mountainous climate and landscape is conducive toward large-scale acorn cultivation. The village produces dozens of acorn-based foods, including dotori kalguksoo (acorn knife-cut noodles).
Read more about this topic: Dotori Guksu
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