Buckwheat Jelly, Kimchi, and Perilla Oil Salad recipe - ingredients, nutrition and when to eat it
This salad tops buckwheat jelly with well-fermented kimchi and shredded roasted seaweed, then tosses it with fragrant perilla oil.
This salad tops buckwheat jelly with well-fermented kimchi and shredded roasted seaweed, then tosses it with fragrant perilla oil. The cool, soft jelly pairs with tangy kimchi, making this a light lunch or dinner for a hot day.
Salads & light · 10 minutes to cook
Tips: If the aged kimchi is salty or very sour, use a little less and drizzle the perilla oil on at the end to bring out its aroma.
Tips: Buckwheat jelly breaks easily, so fold it gently with a wide spoon.
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Ingredients (1 serving)
- Buckwheat jelly — 180 g
- Aged kimchi — 0.3 cup
- Crushed roasted seaweed — 1 Tbsp
- Perilla oil — 1 Tbsp
- Whole sesame seeds — 1 tsp
- Green onion — 0.3 pc