Side Dishes

Two-Jelly Salad with Angelica Leaves

Name: Two-Jelly Salad with Angelica Leaves
Prep time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 25 g Water chestnut jelly (olbangae-muk); 25 g Black sesame jelly; 10 g Angelica leaves (danggwi); 40 g Onion; 25 g Yellow bell pepper; 20 g Baby napa cabbage; 15 g Low-sodium soy sauce; 30 g Yuzu marmalade (yuja-cheong); 7 g Green chili, minced; 7 g Red chili, minced; 7 g Green onion, minced; a pinch Sesame seeds

두가지묵샐러드

A crisp salad of two Korean jellies (water chestnut jelly and black sesame jelly) with angelica leaves, onion, yellow bell pepper and baby napa cabbage, dressed in a yuzu soy sauce. Angelica leaves add aroma to the mild jelly, and the fruity dressing replaces saltiness.

📝 Step-by-Step Instructions

Pick the angelica leaves, cut into bite-sized pieces and soak in water.

Two-Jelly Salad with Angelica Leaves — step 1

Cut both jellies into long strips.

Two-Jelly Salad with Angelica Leaves — step 2

Thinly julienne the onion, bell pepper and napa cabbage.

Two-Jelly Salad with Angelica Leaves — step 3

Mix the dressing.

Two-Jelly Salad with Angelica Leaves — step 4

Arrange all the ingredients, mix sesame seeds into the dressing and drizzle over the salad.

Two-Jelly Salad with Angelica Leaves — step 5

📊 Nutrition Facts (per serving)

53.6Calories (kcal)

9.7 gCarbs

1 gProtein

1.2 gFat

109.2 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.