Acorn Jelly, Kimchi, and Perilla Salad recipe - ingredients, nutrition and when to eat it
A light salad of acorn jelly tossed with well-fermented kimchi and perilla seed powder.
A light salad of acorn jelly tossed with well-fermented kimchi and perilla seed powder. The bouncy jelly and tangy kimchi pair with the nutty flavor of perilla, making it a lovely side for lunch or an easy dinner plate.
Salads & light · 10 minutes to cook
Nutrition (per 274.5g serving): 205.5 kcal · protein 4.6g · carbohydrate 27.6g · fat 9g · sodium 650.6mg
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 kimchi is salty or very sour, gently squeeze out some of its juice and add a little more perilla seed powder to balance the flavor.
Tips: Briefly blanching the jelly brings out its springy texture. Let it cool completely before tossing.
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Ingredients (1 serving)
- Acorn jelly — 180 g
- Well-fermented kimchi — 0.5 cup
- Perilla seed powder — 1 Tbsp
- Perilla oil — 1 tsp
- Scallions — 1 Tbsp
- Toasted sesame seeds — 1 tsp