Stir-Fried Dried Acorn Jelly recipe - ingredients, nutrition and when to eat it
A side dish made by rehydrating dried acorn jelly and stir-frying it with soy sauce and perilla oil.
A side dish made by rehydrating dried acorn jelly and stir-frying it with soy sauce and perilla oil. Its pleasantly chewy texture and savory, nutty flavor pair well with rice, and it is especially comforting served warm in winter.
Side dishes · 30 minutes to cook
Nutrition (per 218.2g serving): 141.5 kcal · protein 2.1g · carbohydrate 7.6g · fat 11.4g · sodium 1223.4mg
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: If the dried acorn jelly is not fully rehydrated, the outside may break apart easily during stir-frying.
Tips: Rather than adding all the soy sauce at once, add it in batches as you stir-fry so the flavor is evenly absorbed.
Tips: Add the perilla oil at the end to preserve its nutty aroma.
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Ingredients (1 serving)
- Dried acorn jelly — 30 g
- Soy sauce — 1 Tbsp
- Perilla oil — 1 tsp
- Cooking oil — 1 tsp
- Garlic — 1 pc
- Green onion — 0.3 pc
- Sesame seeds — 1 tsp
- Sugar — 0.5 tsp
- Ground black pepper — 0.2 g
- Water — 150 ml