Acorn
Acorn (도토리, 橡實) is recorded in the Donguibogam as a astringent herb. Its nature is warm and its taste bitter, astringent, associated with the Large Intestine, Stomach meridians. Traditional uses recorded in the text include astringes the intestines, stops diarrhea, strengthens the digestive tract, nourishes the body. Caution: Its astringent, tannin-rich nature can be constipating in excess; not suited to those already prone to hard, dry stool.
Overview
Acorn is best known in Korea today as dotori-muk, the jelly made from its starch, but the Donguibogam records it first as a food-medicine for the digestive tract — thickening the intestines and stopping diarrhea. The text notes several oak species share the name and that acorns with a cap (橡殼) were also kept as a separate remedy.
In the Donguibogam
寶鑑
Traditional uses recorded in the Donguibogam
- Astringes the intestines, stops diarrhea
- Strengthens the digestive tract
- Nourishes the body
Traditional applications recorded in the classical text
- Chronic or lingering diarrhea
- Weak digestion needing gentle astringing
- Traditional famine food valued for its nutrition
Traditional preparation
Traditionally eaten as processed flour or jelly (dotori-muk) after leaching out the tannins.
This describes traditional preparation recorded in the classics, not a recommendation for use today. DonguiHub does not provide dosage guidance — consult a qualified professional before using any herb.
Cautions
Frequently asked questions
Is this the same acorn used to make dotori-muk?
Yes — the Donguibogam entry (橡實) covers the same acorn still processed into starch jelly today, and already records it as a food eaten to "fill hunger and guard against famine."
What did the Donguibogam say acorns were good for?
Primarily diarrhea: the text describes them as thickening the intestines and stomach and astringing the bowels to stop loose stool, alongside general nourishment.
Sources
- 『동의보감』 탕액편, 허준, 1613 (원문) — 한문 원문
- 한의학고전DB (mediclassics.kr) — 원문 및 국역 자료 참조