Acorn Jelly Noodle Soup recipe - ingredients, nutrition and when to eat it
A summer noodle dish made with chilled dongchimi broth, acorn jelly, somyeon, and kimchi.
A summer noodle dish made with chilled dongchimi broth, acorn jelly, somyeon, and kimchi. Its tangy, refreshing flavor makes it a great choice for lunch on a hot day or a light dinner.
Noodles · 10 minutes to cook
Nutrition (per 707g serving): 286.2 kcal · protein 8.6g · carbohydrate 56.6g · fat 2.8g · sodium 2140.5mg
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: Rinse the somyeon thoroughly in cold water so the broth stays clear and the noodles remain neat.
Tips: Acorn jelly is delicate, so using a spoon together with chopsticks makes it easier to serve.
Tips: You can adjust the amount of soy sauce in the broth depending on how salty the kimchi is.
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Ingredients (1 serving)
- Acorn jelly — 150 g
- Thin wheat noodles — 100 g
- Dongchimi broth — 300 ml
- Napa cabbage kimchi — 40 g
- Cucumber — 50 g
- Roasted seaweed — 2 g
- Whole sesame seeds — 1 tsp
- Soy sauce — 1 tsp
- Vinegar — 1 tsp
- Sugar — 0.5 tsp
- Ice — 0.5 cup