Dotori guksu are Korean noodles made from acorn flour or starch, salt, and a combination of grain-based flour (usually buckwheat or wheat).

Dotori guksu may be made from acorns collected from red or white oak species and each oak species gives a distinct flavour. Ingredient labels do not list from which type of tree acorns are gathered, most likely due to the large number of oak species and increasing oak hybridization (especially among white oak varieties), which makes it difficult to recognise and document each type of species.

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.^{[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).^{[citation needed]}