Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
197
Calories
2g
Protein
14g
Fat
17g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sesame | 1 tbsp (14g) | 120 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
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
- 1/4 cup seasoned Rice Vinegar
- 1/2 teaspoon sugar
- 1 teaspoon Soy Sauce
- 1/2 teaspoon Sesame Oil
- 1 1/2 english Cucumber, halved crosswise (1 1/4 lb total)
Directions
1
Bring vinegar and sugar to a simmer, stirring until sugar is dissolved, then cool to room temperature. Stir in soy sauce and sesame oil.
2
Cut cucumber lengthwise into 1/8-inch-thick ribbons using a mandoline or other manual slicer. Toss cucumber with dressing and let stand 5 minutes before serving.
3
Category:North Korean Recipes
4
Category:North Korean Salads
Recipe sourced from
fandom