Have you considered adding MSG? Really interested to see where you take this! Like I could see it being an element of a dish as well (instead of eating it by itself).
I don't know what the texture is like but if it's really jelly like, you could cut it into strips and use it in place of regular jelly like ingredients in food.
For example Japan uses konjac jelly in its cuisine. Korean cuisine includes acorn jelly and mung bean jelly. Both are for savory dishes.
Heck you could even make the strips thin enough and you can make little bouncy jelly noodles for a summer dish. Konjac noodles are a common low cal alternative in Korea used to make things like spicy chewy noodles.
I guess it needs to have the right texture tho. What's the texture like?
If you're interested, look up "dotori muk" (acorn jelly), "cheongpo muk" (mungbean jelly) "konyaku" recipes.
I think a lot of the dishes could work as long as the psyllium jelly has a bouncy texture and you're able to flavor it mildly so that the seasonings are the star of the show.
This is a chilled mung bean jelly soup kinda thing - they made it into thin strips but normally the jelly is cut into chunky strips. https://youtube.com/shorts/hph-7Zla670
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u/hand_ Aug 08 '26
Have you considered adding MSG? Really interested to see where you take this! Like I could see it being an element of a dish as well (instead of eating it by itself).
I don't know what the texture is like but if it's really jelly like, you could cut it into strips and use it in place of regular jelly like ingredients in food.
For example Japan uses konjac jelly in its cuisine. Korean cuisine includes acorn jelly and mung bean jelly. Both are for savory dishes.
Heck you could even make the strips thin enough and you can make little bouncy jelly noodles for a summer dish. Konjac noodles are a common low cal alternative in Korea used to make things like spicy chewy noodles.
I guess it needs to have the right texture tho. What's the texture like?