Buckwheat Jelly Salad with Perilla Oil recipe - ingredients, nutrition and when to eat it
This cool salad features buckwheat jelly topped with cucumber and crumbled seaweed, lightly tossed with a perilla oil dressing.
This cool salad features buckwheat jelly topped with cucumber and crumbled seaweed, lightly tossed with a perilla oil dressing. Its mild, nutty flavor and crisp cucumber make it a refreshing choice for lunch on a hot day or a light dinner.
Salads & light · 10 minutes to cook
Nutrition (per 309g serving): 263.4 kcal · protein 5.2g · carbohydrate 26.3g · fat 16.1g · sodium 651.2mg
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 buckwheat jelly is firm, blanch it in hot water for about 10 seconds, then rinse it in cold water and drain to soften it.
Tips: Add the crumbled seaweed just before serving to keep its crisp texture and aroma.
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Ingredients (1 serving)
- Buckwheat jelly — 180 g
- Cucumber — 0.5 pc
- Perilla oil — 1 Tbsp
- Crushed seaweed flakes — 1 Tbsp
- Soy sauce — 1 tsp
- Whole sesame seeds — 1 tsp
- Green onion — 1 Tbsp