Ingredients
- 3 small cucumbers, cut into 1/8-inch slices
- 2 tablespoons kosher salt
- 1 tablespoon sugar
- 1 tablespoon gochugaru (Korean red-pepper flakes)
- ¼ cup mirin
- 6 tablespoons rice vinegar
- 1 teaspoon grated garlic
- 1 teaspoon fermented krill or baby shrimp (optional)
- Nutritional Information
Nutritional analysis per serving (6 servings)
40 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 0 grams protein; 602 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves 6
Preparation
- Place the cucumbers in a medium-size bowl, then sprinkle with the salt. Let stand 20 minutes.
- Rinse cucumbers in cold water to remove salt, drain and pat dry.
- Return cucumbers to bowl, add other ingredients, toss to combine, cover tightly and place in refrigerator overnight or until ready to use.
Dining and Cooking