Seasoned Mung Bean Jelly with Kimchi recipe - ingredients, nutrition and when to eat it
This side dish combines mung bean jelly with well-fermented kimchi and toasted seaweed for a tangy, savory bite.
This side dish combines mung bean jelly with well-fermented kimchi and toasted seaweed for a tangy, savory bite. The jelly is springy and mild, pairing nicely with the kimchi’s crunch and the seaweed’s nutty aroma. It’s a lovely light side to round out a meal.
Side dishes · 10 minutes to cook
Tips: Gently toss everything with your hands or a wide spatula so the jelly doesn’t break.
Tips: If the kimchi is strongly seasoned, rinse it and squeeze out the excess water. Adjust the vinegar and sugar to taste.
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Ingredients (1 serving)
- Mung bean jelly — 150 g
- Napa cabbage kimchi — 0.5 cup
- Crumbled roasted seaweed — 1 Tbsp
- Sesame oil — 1 tsp
- Whole sesame seeds — 1 tsp
- Vinegar — 1 tsp
- Sugar — 0.5 tsp