Acorn Jelly and Chamnamul Salad recipe - ingredients, nutrition and when to eat it
This Korean-style salad pairs springy acorn jelly with fragrant chamnamul and a nutty perilla oil dressing.
This Korean-style salad pairs springy acorn jelly with fragrant chamnamul and a nutty perilla oil dressing. Light and refreshing, it makes a lovely side for lunch or dinner.
Salads & light · 10 minutes to cook
Nutrition (per 218g serving): 226.7 kcal · protein 3.1g · carbohydrate 21.2g · fat 14.7g · sodium 515.7mg
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 acorn jelly is firm, blanch it in boiling water for 20–30 seconds, then rinse it in cold water and drain to soften it.
Tips: Chamnamul wilts easily, so don’t leave it in the dressing for long; toss just before serving.
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Ingredients (1 serving)
- Acorn jelly — 150 g
- Chamnamul (Korean wild greens) — 1 handful
- Perilla oil — 1 Tbsp
- Soy sauce — 1 tsp
- Vinegar — 1 tsp
- Garlic — 0.5 tsp
- Whole sesame seeds — 1 tsp