Acorn Jelly Rice Bowl recipe - ingredients, nutrition and when to eat it
Acorn Jelly Rice Bowl is made with springy acorn jelly, rice, kimchi, and cool broth.
Acorn Jelly Rice Bowl is made with springy acorn jelly, rice, kimchi, and cool broth. It is perfect for lunch on a hot day or a light dinner, with the tangy flavor of kimchi balancing the mild taste of the jelly.
Rice bowls · 10 minutes to cook
Nutrition (per 656.5g serving): 352.8 kcal · protein 7.3g · carbohydrate 69.2g · fat 4.8g · sodium 1693.8mg
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 acorn jelly is sliced too thin, it can break apart in the broth, so slices about 1 cm thick are easiest to eat.
Tips: Chilling the broth and jelly thoroughly helps preserve the jelly’s springy texture.
Tips: Use only a moderate amount of kimchi liquid so the cool flavor of the dongchimi broth stays clear.
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Ingredients (1 serving)
- Acorn jelly — 180 g
- Rice — 120 g
- Dongchimi broth (radish water kimchi broth) — 300 ml
- Napa cabbage kimchi — 40 g
- Roasted seaweed — 2 g
- Green onion — 10 g
- Sesame seeds — 2 g
- Sesame oil — 2.5 g