Korean-style Tsukemono

Korean-style Tsukemono is a delightful pickled vegetable dish that combines the crunchiness of fresh vegetables with a tangy, umami-rich marinade. This low-carb recipe is perfect for a midnight snack, bursting with flavor while being light on the waistline.

Ingredients

• Cucumbers - 200 grams
• Radishes - 100 grams
• Carrots - 50 grams
• Salt - 1 teaspoon
• Rice vinegar - 3 tablespoons
• Soy sauce (low sodium) - 2 tablespoons
• Sesame oil - 1 teaspoon
• Gochugaru (Korean red pepper flakes) - 1 teaspoon
• Garlic - 1 clove, minced
• Green onions - 1 stalk, chopped

Steps

1. Wash and thinly slice the cucumbers, radishes, and carrots into matchstick shapes.
2. In a bowl, sprinkle the sliced vegetables with salt and let them sit for about 15 minutes to draw out moisture.
3. In a separate bowl, combine rice vinegar, soy sauce, sesame oil, gochugaru, and minced garlic to create the marinade.
4. After 15 minutes, rinse the salted vegetables under cold water and gently pat them dry with a clean towel.
5. Add the vegetables to the marinade and toss well to ensure they are evenly coated.
6. Let the mixture sit for an additional 10 minutes to allow the flavors to meld.
7. Serve in small bowls, garnished with chopped green onions.

Nutrition

• Calories: 50
• Protein: 1 g
• Carbs: 8 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 2 g
• Saturated Fat: 0 g
• Unsaturated Fat: 2 g
• Water: 0.2 L

Health Benefits

• Low in calories, making it a great snack option for weight management.
• Rich in vitamins and minerals from fresh vegetables, supporting overall health.

Tags