Buckwheat Jelly and Vegetable Salad recipe - ingredients, nutrition and when to eat it
This salad combines buckwheat jelly and crunchy vegetables, lightly tossed in a gochujang dressing.
This salad combines buckwheat jelly and crunchy vegetables, lightly tossed in a gochujang dressing. The sweet-and-sour dressing pairs well with the soft, springy jelly, making it a refreshing side for lunch or dinner.
Salads & light · 15 minutes to cook
Nutrition (per 310g serving): 204.8 kcal · protein 4.6g · carbohydrate 31.6g · fat 7.4g · sodium 578.3mg
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: Buckwheat jelly breaks easily, so gently toss it with the dressing using chopsticks or your hands.
Tips: Dry the vegetables well so they don’t water down the dressing and its flavor stays bright.
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Ingredients (1 serving)
- Buckwheat jelly — 150 g
- Leaf lettuce — 3 sheet
- Cucumber — 0.5 pc
- Carrot — 20 g
- Gochujang (Korean chili paste) — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 0.5 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp