PMC9623170_01
Ethnological study of 'mook-making' process in Chungcheongbuk-do, South Korea. (A) Collected acorns. (B) Grinding acorns using the modern crushing machines. B1. First grinding. B2. Acorn powder after the first grinding. B3. Second grinding. B4. Acorn powder after the second grinding. (C) Rinsing and filtering the ground acorn powder repetitively. (D) Starch-shell separation to extract acorn starch. D1-D3. Kneading constantly. D4. Liquid after the first filtering. D5. Pouring liquid into another bag for a second filtering. D6. Liquid after the second filter. (E) Boiling the acorn starch. E1. Acorn starch before boiling. E2. Acorn starch after boiling. (F) Solidification and serving. F1. 1,600ml acorn starch in a plastic mould. F2. Six mook blocks. F3. Mook-sabal.
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