•I adjusted the seasoning with sriracha sauce and reduced the use of sodium. •By using stevia, we have reduced the use of added sugar.
Calories
106kcal
Carbs
21.2g
Protein
2.7g
Fat
1.2g
Sodium
357.6mg
Ingredients
Main
Others
[ 2servings ] Cucumber(⅓pcs), Onion(⅓pcs), Bell Pepper(Red, Yellow each ½pcs), Acorn Jelly(250g), Seaweed Noodles(1pack=180g), Stevia(0.3Ts), Vinegar(1Ts), Soy Sauce(0.5Ts), Sriracha Sauce(1Ts), Plum Syrup(0.5Ts), Chopped Garlic(1.5Ts), Sesame(0.5Ts)
Finding these ingredients in the US
- Plum SyrupKorean green-plum syrup (maesil-cheong), from Korean markets or online. A little honey plus a splash of rice vinegar is the usual stand-in.
- SesameToasted sesame seeds are in the spice or international aisle; raw ones just need a quick toast in a dry pan.
- Soy SauceAny supermarket soy sauce works here; low-sodium versions swap in 1:1.
Nutrition Facts
Per 100g of main ingredientsCucumber
- Rich in vitamin C (11mg) — acts as an antioxidant and helps you absorb iron
Onion
- Contains dietary fiber (1.6g) — can support digestion and help you feel full
Bell Pepper
- Rich in vitamin C (120mg) — acts as an antioxidant and helps you absorb iron
- Rich in vitamin B3 (niacin) (1mg) — supports energy metabolism and skin health
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
Julienne the cucumber, onion, and bell pepper to the same length, and julienne the acorn jelly 2-3cm thick.
Soak the onion in cold water for 5 minutes to remove the sharpness, and rinse the seaweed noodles in cold water and drain.
Make the seasoning sauce.
Place the seaweed noodles in the center of the bowl and top with the prepared vegetables and jelly.
Finish by serving with the seasoning sauce.