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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Korean >> Korean

• Dietary Style

• Source

  All Recipes

| 1. Place sliced cucumbers in a large bowl and sprinkle evenly with sea salt; allow liquid to drain from cucumbers, about 15 minutes. Spoon cucumbers onto sheets of paper towels; wrap paper towels around cucumbers and wring out as much liquid as possible. | 2. Mix rice vinegar, rice wine, sesame oil, honey, lemon juice, green onion, sesame seeds, walnuts, garlic, Korean red pepper powder, and ground black pepper in a bowl; add cucumbers and toss. Cover bowl with plastic wrap and refrigerate until flavors blend, at least 30 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cucumber	3	pounds	sliced seedless	204.1168	49.3963	8.8451	1.4969
sea salt	1 1/2	tablespoons		-	-	-	-
rice vinegar	1/2	cup		-	-	-	-
rice wine	1	tablespoon		-	-	-	-
sesame oil	2	tablespoons		240.44799999999998	0.0	0.0	27.2
honey	2	tablespoons		-	-	-	-
lemon juice	2	tablespoons	squeezed	6.71	2.1045	0.1067	0.0732
green onion	1		sliced	19.17	4.0754	0.6887	0.3337
sesame seed	1	tablespoon	toasted	85.5	3.9285	2.6715	7.2
walnut half	2		chopped	-	-	-	-
garlic	1	clove	minced	4.47	0.9918	0.1908	0.015
korean red pepper powder	1 1/2	teaspoons		-	-	-	-
black pepper	to taste		ground	0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.