Icy-Cold Korean Cucumber Soup Recipe
Recipe By Serious Eats
Using only a few key ingredients, this refreshing korean cucumber soup delivers tons of savory flavor.
4.9
25 Rating -
Rate
Vegdiet
20minstotal
20m.total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Icy-Cold Korean Cucumber Soup Recipe
- 1/4 pound One cucumber, preferably korean or english
- 1 Medium cloves garlic, finely minced
- 0.56 cup Cold water
- 1/2 tablespoon Joseon ganjang
- 1/2 tablespoon Korean yangjo vinegar
- As required Kosher salt
- 4.50 ounce Ice cubes
Nutrition
value
value
35
calories per serving
< 1 g Fat1 g Protein4 g Carbs4 g FiberOther
Current Totals
- Fat< 1g
- Protein1g
- Carbs4g
- Fiber4g
MacroNutrients
- Carbs4g
- Protein1g
- Fiber4g
Fats
- Fat< 1g
Vitamins & Minerals
- Calcium60mg
- Iron< 1mg
- Vitamin A9mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B924mcg
- Vitamin B120mcg
- Vitamin C7mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium37mg
- Manganese2mg
- Phosphorus35mg
- Selenium< 1mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Serious Eats