Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Radish | 1/2 cup (58g) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 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
- =
- 6 medium cucumbers
- 3 tablespoons salt
- 3 cloves garlic, minced
- 1-inch piece ginger, peeled and minced
- 6 green onions, finely chopped
- 1 Korean radish or several red radishes, julienned
- 4 tablespoons dried red chile powder
- 1 tablespoon sugar
- =
Directions
If the cucumbers have wax on them, peel them. Cut them in half width-wise. Take each half then make two slits lengthwise at 90-degree angles to each other, cutting from the raw end almost to the base but not all the way through.
Rub salt on all sides of the cucumbers. Place cucumbers in a colander in the sink for 2 to 3 hours, or until wilted but still with some spring to them. While the cucumbers are draining, make the stuffing.
Stir together the garlic, ginger, green onion, radish, dried red chile powder and sugar.
Heat a pot of boiling water. After they have been salted and drained, quickly dip the cucumbers in the boiling water, swirl them around for 1 to 2 seconds to remove the excess salt, then plunge into ice water. Wipe the cucumbers dry then press the stuffing into the slits.
Place the cucumbers in the jars, cover tightly and let sit in a cool dark place for one day. Serve chilled within two or three days, while still crisp.