Acorn Jelly Salad

Name: Acorn Jelly Salad
Total time: 10 min
Yield: 234 g
Ingredients: Grandpa's Seaweed Flakes 5 g; Brown Rice Vinegar 10 ml; Seasoned Soy Sauce 15 ml; Perilla Oil 28 tablespoon; Kimchi 76 side dish bowl; Korean Acorn Jelly 100 pack

Cook 10 min Difficulty EASY 374 kcal

#acorn jelly #acorn jelly salad #Korean cuisine #low calorie #diet food #easy side dish #vegetable dish #vegan recipe #salad

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Ingredients

Main ingredients

Grandpa's Seaweed Flakes 5 g
Brown Rice Vinegar 10 ml
Seasoned Soy Sauce 15 ml
Perilla Oil 2 tablespoon
Kimchi 2 side dish bowl
Korean Acorn Jelly 1 pack

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 25.02 g 26%

Protein 2.52 g 3%

Fat 29.87 g 71%

Serving size 234g

Cooking steps

1

Cut the acorn jelly into bite-sized pieces.
2

Julienne cucumber, carrot, and perilla leaves.
3

Mix the sauce ingredients (soy sauce, chili powder, minced garlic, sesame oil, vinegar, sugar, sesame seeds).
4

Place the vegetables and acorn jelly in a bowl, add the sauce, and gently toss together.
5

Transfer to a plate and add extra sesame seeds and sesame oil on top.

Acorn Jelly Salad

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