Mung Bean Jelly Salad recipe - ingredients, nutrition and when to eat it
Mung bean jelly salad is a mild side dish made by tossing soft mung bean jelly with shredded seaweed and a soy sauce dressing.
Mung bean jelly salad is a mild side dish made by tossing soft mung bean jelly with shredded seaweed and a soy sauce dressing. It pairs well with rice and is nice to serve with a light lunch or dinner.
Side dishes · 10 minutes to cook
Nutrition (per 224.5g serving): 117.5 kcal · protein 1.7g · carbohydrate 16.9g · fat 5.1g · sodium 867.3mg
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: Mung bean jelly can easily break apart if boiled too long, so keep the blanching time short.
Tips: Drain it thoroughly so the seasoning does not become watery and the flavor stays distinct.
Tips: Add the shredded seaweed just before serving to preserve its crisp aroma.
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Ingredients (1 serving)
- Mung bean jelly — 200 g
- Roasted seaweed — 0.5 pc
- Soy sauce — 2 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 0.5 tsp
- Scallions — 1 Tbsp