My Korean Kitchen · by Sue | My Korean Kitchen★ 4.8 (40)
Cucumber Kimchi (Oi Kimchi)
NUTRITION · PER SERVING30M COOK
CAL 2%·PRO 2%
CARBS 7G87% OF CAL
1G FIBER5G SUGAR1G OTHER
FAT 0G14% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick Korean cucumber kimchi with gochugaru, garlic, ginger, and a touch of honey and fish sauce. Bright, spicy, and refreshing as a crisp side to any meal.
sidekoreandairy freegluten free
View the full recipe on My Korean Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 Lebanese cucumbers ((450 g / 1 pound), other cucumber suitable for pickling is ok to use, rinsed)
- 1 Tbsp coarse sea salt
- 50 g carrots ((1.7 ounces), julienned (optional))
- 20 g garlic chives (or chives (0.7 ounces), chopped in same length as the cucumber (optional))
- 2 Tbsp gochugaru ((korean chili flakes))
- 1 Tbsp minced garlic
- 1 Tbsp grated red apple (or asian pear)
- 1 Tbsp honey (or sugar)
- 1/2 Tbsp saeujeot ((Korean salted shrimp), minced (if you don’t have this add more fish sauce below))
- 1/2 tsp Korean fish sauce
- 1/2 tsp minced ginger
At a glance
PER SERVING · TIME 30M
CAL 2%·PRO 2%
CARBS 7G87% OF CAL
1G FIBER5G SUGAR1G OTHER
FAT 0G14% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 5m
- Sodium
- 1208mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 178mg
- Calcium
- 19mg
- Iron
- 0.23mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 1208MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.