korean

Spicy Buckwheat Jelly Salad with Cucumber and Nori

Name: Spicy Buckwheat Jelly Salad with Cucumber and Nori
Yield: 1 serving
Cuisine: korean
Ingredients: 157 g buckwheat jelly (memil muk), chilled; 75 g cucumber, julienned; 11 g soy sauce; 9 g rice vinegar; 3 g gochugaru (Korean red pepper flakes); 4 g sugar; 6 g toasted sesame oil; 4 g toasted sesame seeds; 1 g roasted seaweed (nori), shredded

This dish pairs buckwheat jelly, chilled with cucumber, julienned, soy sauce and rice vinegar. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced Vegan Vegetarian Low carb Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

21 g Protein

128 g Carbohydrates

10 g Fat

20 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

157g buckwheat jelly (memil muk), chilled 537 kcal
75g cucumber, julienned 11 kcal
11g soy sauce 8 kcal
9g rice vinegar 2 kcal
3g gochugaru (Korean red pepper flakes) 1 kcal
4g sugar 15 kcal
6g toasted sesame oil 53 kcal
4g toasted sesame seeds 23 kcal
1g roasted seaweed (nori), shredded 0 kcal

Cooking instructions

buckwheat jelly (memil muk)
Cut the buckwheat jelly into bite-size strips and gently separate so they do not clump.
soy saucerice vinegargochugaru (Korean red pepper flakes)sugartoasted sesame oil
In a bowl, whisk soy sauce, rice vinegar, gochugaru, sugar, and sesame oil until the sugar dissolves.
buckwheat jelly (memil muk)cucumber
Add cucumber and buckwheat jelly; toss carefully to coat without breaking the jelly.
toasted sesame seedsroasted seaweed (nori)
Plate the salad and top with shredded nori and toasted sesame seeds. Serve cool or at room temperature.