Jessica in the Kitchen · by Jessica from Jessica in the Kitchen★ 5.0 (1)
Korean Cucumber Salad
NUTRITION · PER SERVING25M COOK
CAL 2%·PRO 3%
CARBS 6G56% OF CAL
1G FIBER2G OTHER4G TOTAL SUGAR
FAT 2G39% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A crisp, refreshing Korean cucumber salad with bold spicy and savory flavors from gochugaru, sesame oil, and garlic. A perfect summer side dish.
sidekoreansaladdairy freeveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 medium Persian cucumbers (sliced ¼-inch thick – about 1 pound (450 grams))
- 1 teaspoon salt (5 grams)
- 2 green onions (finely chopped – 15 grams)
- 1 tablespoon rice vinegar (15 milliliters)
- 1 tablespoon soy sauce (15 milliliters)
- 1 teaspoon maple syrup (or sugar – 5 milliliters)
- 1 tablespoon gochugaru (Korean red chili flakes – 6 grams)
- 1 teaspoon toasted sesame oil (5 milliliters)
- 1 teaspoon minced garlic (3 grams)
- 1 teaspoon toasted sesame seeds (4 grams)
At a glance
PER SERVING · TIME 25M
CAL 2%·PRO 3%
CARBS 6G56% OF CAL
1G FIBER2G OTHER4G TOTAL SUGAR
FAT 2G39% OF CAL
0G SAT2G 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
- 10m
- Sodium
- 708mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 253mg
- Calcium
- 35mg
- Iron
- 0.34mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 708MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.