Oi Saengchae – Sweet Seasoned Cucumber

Crisp, somewhat sweet and sour, this preparation is a great addition to any meal.


6 to 8 each Korean cucumbers (Light to dark green, long, slender, rough or bumpy skin)

1 each small carrot

1/2 each small sweet onion

3 tablespoons sugar

3 tablespoons rice vinegar or white vinegar

2 teaspoons salt


Cut cucumber in half lengthwise.

Slice each half into roughly 1/4-inch-thick slices.

Slice the onion half about the same thickness as the cucumber.

Thick shred the carrot.

Place all ingredients into a large bowl and mix well.

Transfer the mixture to a resealable container and allow to stand at roomtemperature for about 45 minutes.

Refrigerate for at least two hours before serving.

Nutrition Facts

Nutrition information calculated from recipe ingredients.

Serving size: About 1 ounce.

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Amount Per Serving

Calories 18.31

Calories From Fat (1%) 0.18

Calories From Protein (2%) 0.41

Calories From Carbohydrates (97%) 17.72

Calories From Alcohol (0%) 0

% Daily Value

Total Fat 0.02g <1%

Saturated Fat 0g <1%

Monounsaturated Fat 0g

Polyunsaturated Fat 0g

Trans Fatty Acids 0g

Cholesterol 0mg 0%

Sodium 391.63mg 16%

Potassium 29.96mg <1%

Total Carbohydrates 4.59g 2%

Fiber 0.24g <1%

Sugar 4.04g

Sugar Alcohols 0g

Net Carbohydrates 4.35g

Protein 0.15g <1%

Vitamin A 696.22IU 14%

Vitamin C 0.91mg 2%

Calcium 4.63mg <1%

Iron 0.05mg <1%

Vitamin E 0.03mg <1%

Vitamin D 0IU

Thiamin 0.01mg <1%

Riboflavin 0.01mg <1%

Niacin 0.06mg <1%

Vitamin B6 0.02mg 1%

Folate 3.96mcg <1%

Vitamin B12 0mcg 0%

Pantothenic Acid 0.02mg <1%

Vitamin K 0.59mcg <1%

Phosphorus 5.33mg <1%

Magnesium 1.79mg <1%

Zinc 0.03mg <1%

Copper 0.01mg <1%

Manganese 0.02mg <1%

Selenium 0.11mcg <1%

Alcohol 0g

Caffeine 0mg

Water 19.79g 0%

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