Mung Bean Jelly Salad recipe - ingredients, nutrition and when to eat it
This dish is made with mung bean jelly topped with cucumber, crushed seaweed, and strips of egg, then lightly tossed in a soy sauce dressing.
This dish is made with mung bean jelly topped with cucumber, crushed seaweed, and strips of egg, then lightly tossed in a soy sauce dressing. The soft jelly, crisp cucumber, and savory seaweed go well together, making it a nice choice for a simple lunch or light dinner.
Salads & light · 15 minutes to cook
Tips: Blanch the mung bean jelly in boiling water for about 1 minute, then rinse it in cold water to soften its texture.
Tips: Add the crushed seaweed just before serving to keep its crisp texture and aroma.
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)
- Mung bean jelly — 150 g
- Cucumber — 0.3 pc
- Crushed seaweed — 1 Tbsp
- Egg — 0.5 pc
- Soy sauce — 1 tsp
- Sesame oil — 0.5 tsp
- Sesame seeds — 0.5 tsp