Acorn Jelly and Kimchi Salad recipe - ingredients, nutrition and when to eat it
This salad tops acorn jelly with well-fermented kimchi and seaweed flakes, then tosses it with perilla oil.
This salad tops acorn jelly with well-fermented kimchi and seaweed flakes, then tosses it with perilla oil. The jelly’s springy, mild texture goes well with the tangy kimchi and nutty aroma. It makes a light side for lunch or dinner.
Salads & light · 10 minutes to cook
Nutrition (per 270g serving): 176.6 kcal · protein 3.7g · carbohydrate 26g · fat 7g · sodium 660.8mg
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: Drain the acorn jelly well so it pairs nicely with the kimchi and perilla oil dressing.
Tips: If the kimchi is very sour, add a tiny bit of sugar to mellow the flavor.
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Ingredients (1 serving)
- Acorn jelly — 180 g
- Well-fermented kimchi — 0.5 cup
- Crumbled seaweed — 2 g
- Perilla oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Green onion — 5 g