Acorn Jelly Salad with Perilla Oil recipe - ingredients, nutrition and when to eat it
Acorn jelly is topped with crisp cucumber and crumbled seaweed, then finished with fragrant perilla oil.
Acorn jelly is topped with crisp cucumber and crumbled seaweed, then finished with fragrant perilla oil. Its savory, mild flavor makes it a good choice for a light lunch or dinner.
Salads & light · 10 minutes to cook
Tips: If the acorn jelly is firm, blanch it in boiling water for about 20 seconds, rinse it in cold water, and drain to soften it.
Tips: To keep it from breaking apart, gently toss it with the dressing using two spoons.
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Ingredients (1 serving)
- Acorn jelly — 150 g
- Cucumber — 0.5 pc
- Crushed roasted seaweed — 1 Tbsp
- Perilla oil — 1 Tbsp
- Soy sauce — 0.5 tsp