Estimated Nutrition (whole recipe, rough)
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 |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| 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
- 6 x Cucumbers
- 2 tbl Salt
- 2 x Scallions
- 1 x Clove garlic, minced
- 1/8 tsp Dried ground Chili Peppers
- 1/8 tsp Powdered ginger
- 1/2 tsp Chopped candied ginger (optional)
- 2/3 cup Water
Directions
Scrub the cucumbers thoroughly.
Cut in half lengthwise, thencut into pieces 1/2 inch thick.
Sprinkle with1 Tb ofthe salt and set aside for 10 mins.
Wash and drain the cucumbers.
Chop the scallioncoarsely.
Add the garlic, chili peppers, ginger, and remainingsalt.
Combine these ingredients with the cucumbersand place in a bowl.
Add the water and stir.
Cover and place in awarm spot.
Marinate forat least 48 hours, although if the weather is cool it will sometimes take several days longer to become pickled.
In order to prevent the pickle odor from spreading, either place in asecluded spot or cover well with several layers of cloth.
Chill and serve cold as a relish.
Category:North Korean Recipes
Category:North Korean Vegetarian