Photo: K8
Korean Squash
8 ingredients
20 min + 20 min
6 servings
openrecipes
"A delicious way to eat squash. This is a Korean dish that has been passed down to my from my mother. Out of all the Korean dishes I make, my roommates like this one the best!"
Estimated Nutrition (whole recipe, rough)
247
Calories
3g
Protein
14g
Fat
29g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sesame | 1 tbsp (14g) | 120 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 medium zucchini, sliced
- 1 bunch green onions, sliced
- 1/4 cup white vinegar
- 1/2 cup soy sauce
- 1/4 cup water
- 2 tablespoons sugar
- 2 tablespoons sesame oil
- ground black pepper to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes