Buckwheat Jelly and Kimchi Salad recipe - ingredients, nutrition and when to eat it
This side dish combines buckwheat jelly with well-fermented kimchi and roasted seaweed flakes, lightly tossed with sesame oil.
This side dish combines buckwheat jelly with well-fermented kimchi and roasted seaweed flakes, lightly tossed with sesame oil. The springy, mild jelly pairs with tangy kimchi and a nutty aroma, making it a refreshing accompaniment to a meal.
Side dishes · 10 minutes to cook
Tips: Wet the knife before slicing the jelly for clean cuts.
Tips: If the kimchi is very sour, you can rinse it briefly and squeeze out the water before using.
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Ingredients (1 serving)
- Buckwheat Jelly — 180 g
- Well-Fermented Kimchi — 50 g
- Roasted seaweed flakes — 1 Tbsp
- Sesame oil — 1 tsp
- Whole sesame seeds — 1 tsp