Mung Bean Jelly and Kimchi Salad recipe - ingredients, nutrition and when to eat it
This light salad combines springy, mild mung bean jelly with tangy kimchi and savory roasted seaweed flakes.
This light salad combines springy, mild mung bean jelly with tangy kimchi and savory roasted seaweed flakes. It makes a refreshing lunch or a lovely side for meat dishes.
Salads & light · 10 minutes to cook
Nutrition (per 217.5g serving): 133.5 kcal · protein 3g · carbohydrate 16.1g · fat 7g · sodium 599.4mg
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: If the mung bean jelly is cold and firm, briefly blanch it in hot water and let it cool to soften the texture.
Tips: Squeeze out the kimchi well before using, since its liquid can make the jelly release more water.
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Ingredients (1 serving)
- Mung bean jelly — 150 g
- Well-fermented kimchi — 0.3 cup
- Crushed seaweed — 1 Tbsp
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp
- Soy sauce — 0.5 tsp
- Green onion — 0.5 Tbsp