Cheongpomuk Salad
Ingredients
Main ingredients
- High-Fiber Cheongpomuk 150 g
- Roasted Seaweed Flakes 3 g
- Ilpyeondansim Whole Sesame Oil 10 g
- Liquid Allulose 10 ml
- Soy Sauce for Soup 5 ml
Seasonings/Sauce
No seasonings/sauce have been registered.
Nutrition summary
Carbohydrates
28.34 g
54%
Protein
1.63 g
3%
Fat
10.1 g
43%
Cooking steps
-
1
Cut the cheongpomuk (mung bean jelly) into bite-sized pieces.
-
2
Julienne the cucumber and carrot.
-
3
Place the cheongpomuk, cucumber, and carrot in a bowl.
-
4
Mix soy sauce, vinegar, sugar, chili powder, minced garlic, and sesame oil to make the seasoning sauce.
-
5
Add the sauce to the ingredients and mix evenly.
-
6
Finish by sprinkling sesame seeds.
