Buckwheat Jelly and Kimchi Salad recipe - ingredients, nutrition and when to eat it
This light salad is made with buckwheat jelly topped with well-fermented kimchi and roasted seaweed flakes.
This light salad is made with buckwheat jelly topped with well-fermented kimchi and roasted seaweed flakes. The soft jelly pairs well with the tangy kimchi, making it a refreshing lunch or dinner on a hot day.
Salads & light · 10 minutes to cook
Nutrition (per 265g serving): 187.6 kcal · protein 5.1g · carbohydrate 26.8g · fat 7.5g · sodium 727.4mg
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: The jelly breaks apart easily, so gently mix it with a spoon or your hands rather than chopsticks.
Tips: Add the roasted seaweed flakes just before serving to keep them a little crisp.
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Ingredients (1 serving)
- Buckwheat jelly — 180 g
- Aged kimchi — 0.5 cup
- Crushed roasted seaweed — 1 Tbsp
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp
- Green onion — 1 Tbsp