Acorn Jelly with Soybean Broth

Acorn Jelly with Soybean Broth

Soup & Stew·Other

Calories

61kcal

Carbs

7.4g

Protein

3.9g

Fat

2.2g

Sodium

258mg

Ingredients

Main

KonjacBlack SoybeansGarlic ScapeBell Pepper

Others

GarlicSugarWaterRice Wine (Cheongju)Salt

Konjac 10g, Black Soybeans 20g, Garlic 2g, Garlic Scape 5g, Bell Pepper 5g[소스소개] 저나트륨 조림소스:간장 3.4g, Sugar 2.2g, Water 20g, Rice Wine (Cheongju) 1.5g, Salt 0.1g

Instructions

  1. 1

    Soak the soybean in water for over 6 hours.

    Acorn Jelly with Soybean Broth step 1
  2. 2

    Boil the soaked whole grain for about 20-25 minutes and remove the husk.

    Acorn Jelly with Soybean Broth step 2
  3. 3

    Peel the boiled beans, blend finely with sesame and water, and strain through a sieve.

    Acorn Jelly with Soybean Broth step 3
  4. 4

    Coarsely julienne the acorn jelly into 7cm lengths.

    Acorn Jelly with Soybean Broth step 4
  5. 5

    Diagonally cut the cucumber.

    Acorn Jelly with Soybean Broth step 5
  6. 6

    Place the jelly in a bowl, pour in the prepared soybean broth, and serve with julienned cucumber.

    Acorn Jelly with Soybean Broth step 6