Buckwheat and Acorn Jelly Salad recipe - ingredients, nutrition and when to eat it
A salad of buckwheat and acorn jelly with crisp vegetables, lightly tossed in a soy sauce dressing.
A salad of buckwheat and acorn jelly with crisp vegetables, lightly tossed in a soy sauce dressing. Its mild, refreshing flavor makes it an easy side for lunch or dinner.
Salads & light · 10 minutes to cook
Nutrition (per 293.8g serving): 146.4 kcal · protein 3g · carbohydrate 26.5g · fat 3.5g · sodium 613.7mg
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: Slice the jelly just before tossing so its surface doesn’t dry out and the pieces hold their shape.
Tips: Add the dressing a little at a time to bring out the jelly’s mild flavor and get the seasoning just right.
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Ingredients (1 serving)
- Buckwheat jelly — 100 g
- Acorn jelly — 100 g
- Lettuce — 3 sheet
- Cucumber — 0.3 pc
- Carrot — 0.1 pc
- Soy sauce — 1 tsp
- Vinegar — 1 tsp
- Sesame oil — 0.5 tsp
- Sesame seeds — 0.5 tsp