Buckwheat Jelly Rice Bowl recipe - ingredients, nutrition and when to eat it
This bowl combines springy, mild buckwheat jelly with kimchi and seaweed flakes, all topped with broth.
This bowl combines springy, mild buckwheat jelly with kimchi and seaweed flakes, all topped with broth. It’s refreshing served cold and comforting served warm, making it a nice choice for a light lunch or dinner.
Vegetables · 10 minutes to cook
Tips: Buckwheat jelly is soft and breaks easily, so wet the knife before slicing to keep the pieces neat.
Tips: Kimchi and broth can vary in saltiness, so taste first and adjust the amount of kimchi.
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Ingredients (1 serving)
- Buckwheat Jelly — 150 g
- Rice — 0.8 cup
- Napa Cabbage Kimchi — 0.3 cup
- Dongchimi Broth — 1 cup
- Seaweed Flakes — 1 Tbsp
- Toasted Sesame Seeds — 1 tsp
- Sesame Oil — 0.5 tsp