Acorn Jelly Salad with Cold Radish Water Kimchi Broth recipe - ingredients, nutrition and when to eat it
This refreshing salad tops springy acorn jelly with cucumber and kimchi, then pours over chilled dongchimi broth.
This refreshing salad tops springy acorn jelly with cucumber and kimchi, then pours over chilled dongchimi broth. Its tangy, cooling flavor makes it a light lunch or dinner on a hot day.
Salads & light · 10 minutes to cook
Nutrition (per 572g serving): 184 kcal · protein 4.2g · carbohydrate 28.5g · fat 6.2g · sodium 1441.9mg
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: Dampen the knife slightly before slicing the acorn jelly to keep the edges from breaking.
Tips: Adjust the amount of vinegar at the end according to the kimchi’s seasoning and sourness.
Tips: Pour in the broth just before eating to keep the cucumber crisp.
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Ingredients (1 serving)
- Acorn jelly — 150 g
- Cucumber — 80 g
- Napa cabbage kimchi — 40 g
- Dongchimi broth — 250 ml
- Green onion — 10 g
- Vinegar — 1 tsp
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp
- Ice — 30 g