Buckwheat Jelly, Kimchi, and Perilla Seed Salad recipe - ingredients, nutrition and when to eat it
This salad pairs buckwheat jelly with well-fermented kimchi, cucumber, and nutty ground perilla seeds, all gently tossed together.
This salad pairs buckwheat jelly with well-fermented kimchi, cucumber, and nutty ground perilla seeds, all gently tossed together. Cool and mild buckwheat jelly goes well with tangy kimchi, making this a nice side dish for lunch or dinner on a hot day.
Salads & light · 10 minutes to cook
Nutrition (per 282.5g serving): 188.3 kcal · protein 5.2g · carbohydrate 25g · fat 8.2g · sodium 474.5mg
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 buckwheat jelly is firm, blanch it in boiling water for about 20 seconds, then cool it in cold water and drain to soften it.
Tips: The kimchi is already well-seasoned, so taste it first before deciding whether to add more seasoning.
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Ingredients (1 serving)
- Buckwheat Jelly — 150 g
- Well-Fermented Kimchi — 40 g
- Cucumber — 0.5 pc
- Ground Perilla Seeds — 1 Tbsp
- Sesame Oil — 1 tsp
- Vinegar — 1 tsp