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Picture of Quick Cucumber Kimchi
south east asian korean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 698 kcal 35 %
  • Fat 58 g 89 %
  • Saturated 9 g 43 %
  • Carbs 49 g 16 %
  • Fiber 11 g 45 %
  • Protein 9 g 19 %
  • Cholesterol 0 mg 0 %
  • Sodium 2413 mg 101 %
  • Calcium 237 mg 24 %
  • Magnesium 159 mg 38 %
  • Potassium 1783 mg 38 %
  • Iron 6 mg 32 %
  • Zinc 3 mg 25 %
  • Phosphorus 294 mg 42 %
  • Vitamin A 296 µg 33 %
  • Vitamin C 35 mg 38 %
  • Thiamin (B1) 0 mg 27 %
  • Riboflavin (B2) 0 mg 37 %
  • Niacin (B3) 3 mg 19 %
  • Vitamin B6 1 mg 68 %
  • Folate equivalent (total) 81 µg 20 %
  • Vitamin B12 0 µg 1 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 7 mg 48 %
  • Vitamin K 195 µg 163 %

* 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.

Stuffed Korean Fire Chiles

Ingredients

  • 2 pounds Kirby cucumbers, halved lengthwise and sliced crosswise 1/4-inch thick
  • 1 tablespoon k osher salt, plus more to taste
  • 1/4 cup untoasted sesame oil
  • 1/2 small onion, thinly sliced
  • 2 tablespoons finely chopped Thai or sweet basil
  • 2 tablespoons gochugaru (Korean coarse red pepper powder; see Note)
  • 1 tablespoon minced garlic
  • 1 tablespoon minced peeled fresh ginger
  • 1 teaspoon finely grated lime zest
  • 1/2 teaspoon Asian fish sauce

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