Desserts, Drinks & Baking

Spicy Seaweed Noodles with Acorn Jelly

Name: Spicy Seaweed Noodles with Acorn Jelly
Prep time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: ⅓ Cucumber; ⅓ Onion; ½ Red bell pepper; ½ Yellow bell pepper; 250 g Acorn jelly (dotori-muk); 1 pack (180 g) Seaweed (kelp) noodles; 0.3 tbsp Stevia; 1 tbsp Vinegar; 0.5 tbsp Soy sauce; 1 tbsp Sriracha sauce; 0.5 tbsp Green plum syrup (maesil-cheong); 1.5 tbsp Minced garlic; 0.5 tbsp Sesame seeds

해조비빔국수

Kelp noodles topped with julienned cucumber, onion, bell peppers and acorn jelly, served with a sweet-spicy sauce of sriracha, vinegar, soy sauce and plum syrup. Sriracha seasons the dish with less sodium, and stevia cuts added sugar.

📝 Step-by-Step Instructions

Julienne the cucumber, onion and peppers to the same length, and cut the acorn jelly into 2–3 cm-thick strips.

Spicy Seaweed Noodles with Acorn Jelly — step 1

Soak the onion in cold water for 5 minutes to remove its sharpness, and rinse the seaweed noodles in cold water and drain.

Spicy Seaweed Noodles with Acorn Jelly — step 2

Mix the sauce.

Spicy Seaweed Noodles with Acorn Jelly — step 3

Place the noodles in the center of a bowl and top with the vegetables and acorn jelly.

Spicy Seaweed Noodles with Acorn Jelly — step 4

Serve with the sauce.

Spicy Seaweed Noodles with Acorn Jelly — step 5

📊 Nutrition Facts (per serving)

106.2Calories (kcal)

21.2 gCarbs

2.7 gProtein

1.2 gFat

357.6 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.