Cucumber and asparagus kimchi

Name: Cucumber and asparagus kimchi
Cuisine: Korean, Asian
Ingredients: 4 Persian cucumbers, 2 cups of asparagus, 1/2 white onion, 1/2 carrot, julienned; 1 tbsp garlic, 3 green onions, 1/2 tsp salt, 3 tbsp soy sauce, 1 tbsp fish sauce (**if keeping it vegetarian, leave out), 3 tbsp gochugaru, 3 tbsp rice wine vinegar, 2 tsp sugar, 1 tbsp sesame oil, 1 tbsp sesame seeds

3 steps

Cucumber and asparagus kimchi. It’s more of a side dish than kimchi but has the same flavors. Super easy to make and lasts up to a week in the fridge.

Updated at: Thu, 17 Aug 2023 10:37:09 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories417.3 kcal (21%)

Total Fat21 g (30%)

Carbs50 g (19%)

Sugars24.4 g (27%)

Protein18.6 g (37%)

Sodium5396 mg (270%)

Fiber14.1 g (50%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

4persian cucumbers

2 cupsasparagus

0.5white onion

0.5carrot

julienned

1 Tbspgarlic

3green onions

½ tspsalt

3 Tbspsoy sauce

1 Tbspfish sauce

3 Tbspgochugaru

3 Tbsprice wine vinegar

2 tspsugar

1 Tbspsesame oil

1 Tbspsesame seeds

Instructions

Step 1

Cut cucumber into half inch pieces and asparagus . Add salt and let it sit for 20 minutes drain excess liquid.

Step 2

Chop garlic then cut carrots, green onions and onions.

Step 3

Add 1/2 tsp salt, 3 tbsp soy sauce, 1 tbsp fish sauce (**if keeping it vegetarian, leave out), 3 tbsp gochugaru, 3 tbsp rice wine vinegar, 2 tsp sugar, 1 tbsp sesame oil, 1 tbsp sesame seeds

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