Korean Pickled Cucumbers recipe - ingredients, nutrition and when to eat it
Korean pickled cucumbers are a simple side dish made by thinly slicing summer-pickled cucumbers and tossing them with seasoning.
Korean pickled cucumbers are a simple side dish made by thinly slicing summer-pickled cucumbers and tossing them with seasoning. Their pleasantly chewy texture and salty-sour flavor pair well with rice, especially for a light lunch or dinner.
Vegetables · 10 minutes to cook
Nutrition (per 67g serving): 46 kcal · protein 1.1g · carbohydrate 3.2g · fat 3.3g · sodium 1326.2mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Squeeze the pickled cucumbers well so the seasoning doesn’t become watery and their chewy texture stays intact.
Tips: Saltiness varies, so taste a piece before seasoning and adjust how long you soak them in water.
Tips: Add the sesame oil at the end so its aroma stays distinct.
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Ingredients (1 serving)
- Korean pickled cucumber — 60 g
- Garlic — 3 g
- Sesame oil — 2 g
- Korean red pepper flakes — 1 g
- Toasted sesame seeds — 1 g