My Korean Kitchen · by Sue Pressey★ 5.0 (5)
Sautéed Korean Cucumber Side Dish
NUTRITION · PER SERVING26M COOK
CAL 6%·PRO 2%
CARBS 4G16% OF CAL
1G FIBER0G ADDED0G INTRINSIC1G OTHER2G TOTAL SUGAR
FAT 10G85% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick-sautéed cucumber side with sesame oil and seeds, lightly salted to let the vegetable shine. Crunchy and nutty with a subtle sesame aroma, authentic and refreshing.
sidekorean🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on My Korean Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 2 Lebanese cucumbers (or English cucumber, (300 g / 0.7 pounds))
- 1 tsp fine sea salt
- 1/2 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
- Some cooking oil (– I used rice bran oil)
At a glance
PER SERVING · TIME 26M
CAL 6%·PRO 2%
CARBS 4G16% OF CAL
1G FIBER0G ADDED0G INTRINSIC1G OTHER2G TOTAL SUGAR
FAT 10G85% OF CAL
2G SAT9G 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
- 1m
- Sodium
- 789mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 234mg
- Calcium
- 37mg
- Iron
- 0.22mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 789MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.