Mung Bean Jelly Salad with Seaweed Flakes recipe - ingredients, nutrition and when to eat it
A salad of mung bean jelly, cucumber, and seaweed flakes lightly tossed in a soy sauce dressing.
A salad of mung bean jelly, cucumber, and seaweed flakes lightly tossed in a soy sauce dressing. The springy, mild jelly pairs with crisp cucumber and savory seaweed, making a refreshing side for lunch or dinner.
Salads & light · 10 minutes to cook
Nutrition (per 213.5g serving): 115.6 kcal · protein 2.3g · carbohydrate 14.5g · fat 6g · sodium 458.6mg
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 jelly is soft, you can slice and toss it without blanching.
Tips: Add the seaweed flakes just before serving to bring out their crisp texture and aroma.
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Ingredients (1 serving)
- Mung bean jelly — 150 g
- Cucumber — 0.3 pc
- Crumbled seaweed — 1 Tbsp
- Soy sauce — 1 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 0.5 tsp