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

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 287 kcal 14 %
  • Fat 2 g 4 %
  • Saturated 0 g 2 %
  • Carbs 67 g 22 %
  • Fiber 7 g 28 %
  • Protein 8 g 16 %
  • Cholesterol 3 mg 1 %
  • Sodium 2355 mg 98 %
  • Calcium 153 mg 15 %
  • Magnesium 132 mg 31 %
  • Potassium 1259 mg 27 %
  • Iron 3 mg 16 %
  • Zinc 2 mg 15 %
  • Phosphorus 212 mg 30 %
  • Vitamin A 613 µg 68 %
  • Vitamin C 30 mg 33 %
  • Thiamin (B1) 0 mg 19 %
  • Riboflavin (B2) 0 mg 25 %
  • Niacin (B3) 3 mg 17 %
  • Vitamin B6 1 mg 56 %
  • Folate equivalent (total) 75 µg 19 %
  • Vitamin B12 0 µg 4 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 3 mg 20 %
  • Vitamin K 116 µg 97 %

* 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.

Quick Kimchi Cucumbers

Ingredients

  • 1 pound Kirby cucumbers, halved lengthwise and cut into 1/2-inch spears
  • 1 1/2 teaspoons salt
  • 2 1/2 tablespoons sugar
  • 1 1/2 tablespoons Korean red chile flakes or 2 teaspoons crushed red pepper
  • 1 1/2 tablespoons thinly sliced strips of peeled fresh ginger
  • 4 garlic cloves, thinly sliced
  • 1 tablespoon Asian fish sauce
  • 1 tablespoon soy sauce
  • 1/2 teaspoon dried shrimp (optional), minced
  • 1 small carrot and 1 scallion, thinly sliced into 2-inch matchsticks
  • 1/4 small onion, thinly sliced

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