Kimchi and Mung Bean Jelly Salad recipe - ingredients, nutrition and when to eat it
This light side dish combines mung bean jelly with well-aged kimchi and roasted seaweed flakes.
This light side dish combines mung bean jelly with well-aged kimchi and roasted seaweed flakes. The bouncy jelly and tangy kimchi bring a fresh flavor to the table. It pairs well with other side dishes at lunch or dinner.
Side dishes · 10 minutes to cook
Tips: Jelly is less likely to stick if you slice it with a knife dipped in water.
Tips: Add the roasted seaweed flakes just before serving to preserve their crisp aroma.
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Ingredients (1 serving)
- Mung bean jelly — 150 g
- Well-fermented kimchi — 50 g
- Crumbled seaweed — 1 Tbsp
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp