Mung Bean Jelly Rice Bowl recipe - ingredients, nutrition and when to eat it
This one-bowl meal pairs chewy, mild mung bean jelly with kimchi, seaweed flakes, and a seasoned sauce, served alongside rice.
This one-bowl meal pairs chewy, mild mung bean jelly with kimchi, seaweed flakes, and a seasoned sauce, served alongside rice. Its cool, fresh flavor makes it a lovely choice for a light lunch.
Vegetables · 10 minutes to cook
Tips: Mung bean jelly has a pleasantly chewy texture when served cold. Pairing it with warm rice makes for a refreshing contrast in temperature.
Tips: If the kimchi is strongly seasoned, you can use a little less soy sauce in the dressing.
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Ingredients (1 serving)
- Rice — 1 bowl
- Nokdumuk (mung bean jelly) — 150 g
- Napa cabbage kimchi — 40 g
- Crushed roasted seaweed — 1 Tbsp
- Soy sauce — 1 tsp
- Sesame oil — 0.5 tsp
- Sesame seeds — 0.5 tsp
- Green onion — 5 g