Young Radish Kimchi and Barley Salad recipe - ingredients, nutrition and when to eat it
This refreshing bowl combines young radish kimchi, cooked barley, and cucumber. The crisp, tangy kimchi pairs with barley’s hearty flavor, making it a lovely…
This refreshing bowl combines young radish kimchi, cooked barley, and cucumber. The crisp, tangy kimchi pairs with barley’s hearty flavor, making it a lovely summer lunch.
Salads & light · 10 minutes to cook
Nutrition (per 308g serving): 278.3 kcal · protein 8.2g · carbohydrate 46.5g · fat 7.5g · sodium 470.7mg
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: If the young radish kimchi is salty or very sour, squeeze out a little of its liquid. Add the sesame oil at the end to preserve its aroma.
Tips: Chilled barley pairs well with the salad’s crisp texture.
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Ingredients (1 serving)
- Cooked barley — 0.8 cup
- Young radish kimchi — 0.5 cup
- Cucumber — 0.5 pc
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp