Chilled Acorn Jelly Soup
Chilled acorn jelly soup recipe—a refreshing and light dish perfect for summer when you have little appetite!
Ingredients
Main ingredients
- Acorn Jelly 200 g
- Cold Noodle Broth (Ready-made) 200 ml
- Cucumber 30 g
- Napa Cabbage Kimchi 40 g
- Roasted Seaweed 2 g
Seasonings/Sauce
- Sugar 0.25 큰술
- Vinegar 1 큰술
- Sesame Seeds 1 티스푼
- Sesame Oil 1 티스푼
Nutrition summary
Carbohydrates
35 g
85%
Protein
3 g
7%
Fat
1.5 g
8%
Cooking steps
-
1
Slice the acorn jelly into uniform stick shapes with about 1cm thickness.
-
2
Julienne the cucumber thinly. Finely chop the napa cabbage kimchi, then mix it with 0.5 tablespoon sugar and 1 teaspoon sesame oil to season well.
-
3
Combine 1 tablespoon vinegar with ready-made cold noodle broth to balance the sourness and umami flavor.
-
4
Place the prepared acorn jelly in a bowl first, then top with the seasoned kimchi and julienned cucumber neatly.
-
5
Slowly pour the chilled broth along the edge of the bowl to avoid disturbing the ingredients.
-
6
Finally, sprinkle crumbled roasted seaweed and 1 teaspoon sesame seeds to add nutty flavor and finish.
