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Picture of Korean Cucumber Pickle
mediterranean korean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 132 kcal 7 %
  • Fat 9 g 14 %
  • Saturated 1 g 7 %
  • Carbs 11 g 4 %
  • Fiber 2 g 6 %
  • Protein 3 g 6 %
  • Cholesterol 0 mg 0 %
  • Sodium 610 mg 25 %
  • Calcium 58 mg 6 %
  • Magnesium 39 mg 9 %
  • Potassium 408 mg 9 %
  • Iron 1 mg 6 %
  • Zinc 1 mg 6 %
  • Phosphorus 81 mg 12 %
  • Vitamin A 19 µg 2 %
  • Vitamin C 10 mg 11 %
  • Thiamin (B1) 0 mg 6 %
  • Riboflavin (B2) 0 mg 8 %
  • Niacin (B3) 1 mg 3 %
  • Vitamin B6 0 mg 14 %
  • Folate equivalent (total) 25 µg 6 %
  • Vitamin B12 0 µg 0 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 0 mg 2 %
  • Vitamin K 63 µg 53 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Korean Cucumber Pickle recipes

Ingredients

  • 1 tablespoon rice vinegar
  • 2 teaspoons soy sauce
  • 2 teaspoons sesame oil
  • 1/2 teaspoon salt
  • Pinch of cayenne pepper
  • 3 Israeli or Kirby cucumbers, peeled and thinly sliced (about 2 cups)
  • 1 scallion, white and light green parts, thinly sliced
  • 2 cloves garlic, crushed and peeled

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