Acorn Jelly Soup recipe - ingredients, nutrition and when to eat it
This refreshing summer soup is made with acorn jelly, kimchi, and roasted seaweed flakes in a chilled broth.
This refreshing summer soup is made with acorn jelly, kimchi, and roasted seaweed flakes in a chilled broth. The jelly is soft and mild, while the kimchi adds a pleasantly tangy flavor, making it a light choice for lunch or dinner.
Soups & stews · 10 minutes to cook
Nutrition (per 650g serving): 176.7 kcal · protein 4.9g · carbohydrate 34.3g · fat 2.6g · sodium 2191mg
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: Slice the acorn jelly about 1 cm thick so it is easier to handle and less likely to break.
Tips: Chill the broth and bowls ahead of time for an even more refreshing summer dish.
Tips: Add the roasted seaweed flakes just before serving to preserve their crisp texture and aroma.
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Ingredients (1 serving)
- Acorn jelly — 180 g
- Dongchimi broth (radish water kimchi broth) — 400 ml
- Napa cabbage kimchi — 50 g
- Dried seaweed — 2 g
- Scallions — 10 g
- Toasted sesame seeds — 3 g
- Vinegar — 5 ml