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Picture of Korean Marinated Cucumber Banchan (Oi Muchim) Recipe
south east asian korean brunch

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 515 kcal 26 %
  • Fat 47 g 72 %
  • Saturated 7 g 34 %
  • Carbs 23 g 8 %
  • Fiber 3 g 14 %
  • Protein 5 g 10 %
  • Cholesterol 0 mg 0 %
  • Sodium 1083 mg 45 %
  • Calcium 170 mg 17 %
  • Magnesium 96 mg 23 %
  • Potassium 639 mg 14 %
  • Iron 3 mg 15 %
  • Zinc 2 mg 14 %
  • Phosphorus 162 mg 23 %
  • Vitamin A 22 µg 2 %
  • Vitamin C 15 mg 17 %
  • Thiamin (B1) 0 mg 16 %
  • Riboflavin (B2) 0 mg 12 %
  • Niacin (B3) 1 mg 7 %
  • Vitamin B6 0 mg 27 %
  • Folate equivalent (total) 40 µg 10 %
  • Vitamin B12 0 µg 1 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 1 mg 5 %
  • Vitamin K 66 µg 55 %

* 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 Marinated Cucumber Banchan (Oi Muchim) Recipe

Ingredients

  • 4 Persian cucumbers (about 10 1/2 ounces; 300g), sliced crosswise into 1/2-inch-thick rounds
  • 1 tablespoon (8g) coarse ground gochugaru (Korean chili flakes)
  • 1 1/2 teaspoons (6g) kosher salt
  • 1 teaspoon (5g) sugar
  • 2 tablespoons (30ml) unseasoned rice wine vinegar
  • 1 teaspoon (5ml) fish sauce
  • 1 medium clove garlic (5g), finely minced or grated
  • 3 tablespoons (45ml) toasted sesame oil
  • 1 tablespoon (10g) toasted sesame seeds

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