Buckwheat Jelly Salad with Perilla recipe - ingredients, nutrition and when to eat it
A mild Korean-style salad of buckwheat jelly with cucumber and perilla leaves, tossed in a savory perilla dressing.
A mild Korean-style salad of buckwheat jelly with cucumber and perilla leaves, tossed in a savory perilla dressing. The jelly's soft texture pairs well with the nutty aroma of perilla and crisp vegetables, making it a nice choice for a light lunch or dinner.
Salads & light · 10 minutes to cook
Nutrition (per 275.3g serving): 162.6 kcal · protein 5.3g · carbohydrate 24.2g · fat 5.8g · sodium 601.4mg
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 breaks easily, try wetting the knife before slicing it.
Tips: If the vegetables are too wet, the dressing may become watery, so shake them well after washing.
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Ingredients (1 serving)
- Buckwheat jelly — 150 g
- Cucumber — 0.5 pc
- Perilla leaves — 5 sheet
- Perilla seed powder — 1 Tbsp
- Soy sauce — 1 tsp
- Vinegar — 1 tsp
- Perilla oil — 0.5 tsp