Mixed Rice with Jelly and Vegetables recipe - ingredients, nutrition and when to eat it
This one-bowl dish is made by topping rice with acorn jelly or mung bean jelly and assorted vegetables, then mixing everything with a seasoned sauce.
This one-bowl dish is made by topping rice with acorn jelly or mung bean jelly and assorted vegetables, then mixing everything with a seasoned sauce. The jelly is smooth and mild, while the crisp vegetables pair with the tangy, savory sauce. It is a good choice for a light lunch or a simple dinner.
Vegetables · 15 minutes to cook
Tips: If the jelly is cold and firm, blanch it in boiling water for 20–30 seconds, then rinse it in cold water and drain it to soften.
Tips: Rather than adding all the sauce at once, start with half and adjust the seasoning to taste.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Rice — 1 bowl
- Acorn jelly — 120 g
- Cucumber — 0.3 pc
- Lettuce — 2 sheet
- Carrot — 0.2 pc
- Soy sauce — 1 Tbsp
- Korean red pepper flakes — 0.5 tsp
- Vinegar — 1 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp