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Spicy Korean Cucumber Salad

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.2059
Energy (kCal)51.239
Carbohydrates (g)10.195
Total fats (g)1.1595
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash and slice cucumber into 1/4 - 1/8" pieces. Discard ends. | 2. Spread cucumber slices onto cutting board. Sprinkle with salt and let sit for at least 15 minutes. You should see water start to form on them. | 3. Meanwhile, mix all other ingredients well in a 1.5 Quart mixing bowl. (Use 1/2 cup Rice Vinegar for small to medium size cucumber, 3/4 for larger one). | 4. Press cucumber slices with paper towel or cheesecloth to remove water. | 5. Put cucumbers in bowl and stir so they become coated. | 6. Let marinate at least 1 hour before serving. Cucumbers may start to become a bit limp, but do not let them get soggy due to the vinegar. | 7. To store, place cucumbers in a plastic container with only a little liquid, and leave in the refrigerator. | 8. This recipe serves about 4 for banchan (side dish). Cooking time is marinating time. Add or subtract ingredients to taste. Try green onion or more garlic. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    english cucumber 1 - - - -
    rice vinegar 1/2 - 3/4 cup - - - -
    apple cider vinegar 2 dashes - - - -
    korean red pepper paste 3 tablespoons - - - -
    red chili pepper 2 teaspoons 2.5 0.5506 0.1169 0.0275
    garlic 1/2 teaspoon minced 2.086 0.4628 0.08900000000000001 0.006999999999999999
    sugar 2 teaspoons 36.708 9.1816 0.0 0.0
    sesame oil 1/4 teaspoon 9.945 0.0 0.0 1.125
    salt 3 dashes - - - -

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



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