Kimchi and Acorn Jelly Salad recipe - ingredients, nutrition and when to eat it
Kimchi and Acorn Jelly Salad is a light side dish made by gently tossing chewy acorn jelly with finely chopped kimchi and shredded seaweed.
Kimchi and Acorn Jelly Salad is a light side dish made by gently tossing chewy acorn jelly with finely chopped kimchi and shredded seaweed. Its tangy, nutty flavors make it a nice accompaniment when you’re not very hungry, and it’s a refreshing side for the table.
Side dishes · 10 minutes to cook
Tips: If the jelly is firm, blanch it in boiling water for 20–30 seconds, then rinse it in cold water and drain to soften it.
Tips: If the kimchi is very sour, use a little less and adjust the flavor with extra sesame oil.
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Ingredients (1 serving)
- Acorn Jelly — 150 g
- Napa Cabbage Kimchi — 0.5 cup
- Shredded Seaweed — 1 Tbsp
- Sesame Oil — 1 tsp
- Whole Sesame Seeds — 1 tsp