Acorn Jelly Noodles recipe - ingredients, nutrition and when to eat it
This refreshing noodle dish combines acorn jelly and somyeon in a chilled broth. The tangy, spicy kimchi and crisp cucumber make it a great choice for lunch on…
This refreshing noodle dish combines acorn jelly and somyeon in a chilled broth. The tangy, spicy kimchi and crisp cucumber make it a great choice for lunch on a hot day or a light dinner.
Noodles · 15 minutes to cook
Nutrition (per 709g serving): 413.9 kcal · protein 10.5g · carbohydrate 73.6g · fat 7.7g · sodium 1963.2mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Rinse the somyeon thoroughly in cold water after cooking so the broth stays clear.
Tips: The seasoning of the dongchimi broth and kimchi can vary, so add the soy sauce gradually to taste.
Tips: A wide ladle makes it easier to transfer the acorn jelly without breaking it.
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Ingredients (1 serving)
- Acorn jelly — 150 g
- Cooked thin wheat noodles — 180 g
- Dongchimi broth — 250 ml
- Napa cabbage kimchi — 40 g
- Cucumber — 40 g
- Perilla oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Korean red pepper flakes — 0.5 tsp
- Vinegar — 1 tsp
- Soy sauce — 1 tsp
- Ice — 30 g