Photo: K8
Estimated Nutrition (whole recipe, rough)
414
Calories
34g
Protein
18g
Fat
29g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| 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 |
| Chili | 1 tsp (2.7g) | 8 |
| 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
- 2 med cucumbers
- 2 tbl Soy Sauce, light
- 1 1/2 tbl vinegar, white
- 1 tbl Green Onions, chopped
- 1/2 tsp sugar, granulated
- 1/2 tsp Chili Powder
- 1 1/2 tsp Sesame Oil
- 5 cup stock, chicken
- 2 tsp Sesame Seeds , white
Directions
1
Peel the cucumbers and slice very thinly. Place in a dish and add the soy sauce, vinegar, green onions, sugar, chili powder and sesame oil.
2
Set aside for 1 hour, then add the chicken stock.
3
Toast the sesame seeds in a small pan over medium heat until they turn golden and begin to pop, then grind finely.
4
Transfer the soup to a tureen and sprinkle on the sesame seeds. Serve at room temperature or slightly chilled.
5
Yield: 4 servings.
6
Category:North Korean Recipes
7
Category:North Korean Soups
Recipe sourced from
fandom