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Nutrition Facts
Servings per recipe
Calories% Daily Values
- Energy 453 kcal 23 %
- Fat 14 g 21 %
- Saturated 2 g 9 %
- Carbs 83 g 28 %
- Fiber 21 g 84 %
- Protein 17 g 33 %
- Cholesterol 30 mg 10 %
- Sodium 2236 mg 93 %
- Calcium 381 mg 38 %
- Magnesium 238 mg 57 %
- Potassium 2024 mg 43 %
- Iron 10 mg 53 %
- Zinc 4 mg 39 %
- Phosphorus 413 mg 59 %
- Vitamin A 605 µg 67 %
- Vitamin C 72 mg 80 %
- Thiamin (B1) 0 mg 35 %
- Riboflavin (B2) 1 mg 48 %
- Niacin (B3) 6 mg 35 %
- Vitamin B6 1 mg 91 %
- Folate equivalent (total) 170 µg 42 %
- Vitamin B12 0 µg 7 %
- Vitamin D 0 µg 0 %
- Vitamin E 11 mg 73 %
- Vitamin K 346 µg 289 %
Stuffed Cucumber Kimchi
Ingredients
- 1 1⁄4 lb. thin, firm cucumbers, preferably Japanese or Kirby, rounded ends trimmed off, cut crosswise into 1 1/2″ lengths
- 1 tbsp. kosher salt
- 3 tbsp. Korean chile powder
- 1 1⁄2 tbsp. finely chopped Korean salted shrimp
- 1 tbsp. finely chopped carrot
- 1 tbsp. Korean anchovy sauce (aek jeot) or Southeast Asian fish sauce
- 2 tsp. sesame seeds
- 2 tsp. sugar
- 30 Korean chives or garlic chives cut into 1″ pieces
- 4 cloves garlic, finely chopped and mashed into a paste
- 3 scallions, white and light green parts only, thinly sliced diagonally
- 1 (1″) piece ginger, peeled, finely chopped, and mashed 1/4 Asian pear, peeled and finely chopped
- 1 tbsp. pine nuts
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