Evidence at Neolithic sites such as Amsa-dong in South Korea show acorns were part of the human diet.

[citation needed] The village's location by the Namhangang River and its mountainous climate and landscape is conducive toward large-scale acorn cultivation.

[citation needed] The village produces dozens of acorn-based foods, including dotori kalguksoo (acorn knife-cut noodles).

Cooked properly and typically eaten cold, acorn-based naengmyeon noodles have high elasticity and a chewy consistency.

[citation needed] A common problem among Korean-manufactured products is that their ingredient labels are often not properly translated.

Acorn starch, in contrast, is extracted from the meat of the kernel using a wet process and then dehydrated.