Oigo-gochu Doenjang Muchim (Cucumber Pepper Soybean Paste Salad)

Name: Oigo-gochu Doenjang Muchim (Cucumber Pepper Soybean Paste Salad)
Total time: 5 min
Yield: 4 Porções
Ingredients: 7 cucumber peppers; 1 tbsp soybean paste; 0.5 tbsp chili paste; 1 tbsp sesame oil; 0.5 tbsp oligosaccharide; 1 tbsp sesame seeds

Custo $5, economizar $10

Fonte: Recommended by CookPal

5 Min
4 Porções
$5

Oigo-gochu Doenjang Muchim (Cucumber Pepper Soybean Paste Salad)

Custo $5, economizar $10

Fonte: Recommended by CookPal

5 Min
4 Porções
$5

INGREDIENTES

Vegetables
- 7 cucumber peppers
Seasoning
- 1 tbsp soybean paste
- 0.5 tbsp chili paste
- 1 tbsp sesame oil
- 0.5 tbsp oligosaccharide
- 1 tbsp sesame seeds

PASSOS

Mix all seasoning ingredients (soybean paste, chili paste, sesame oil, oligosaccharide, sesame seeds) in a bowl until well combined.

Wash cucumber peppers thoroughly, remove stems, and cut into bite-sized pieces.

Add the cucumber peppers to the prepared seasoning mixture.

Mix thoroughly using a spoon until the cucumber peppers are well coated.

NUTRIENTES

Por 1 Porção

🔥

Calorias

2g
Proteína
6g
Carboidratos
2g
Gorduras

💡 Dicas

This dish is best served fresh but can be stored in the fridge for up to 2 days.You can adjust the sweetness or spice level by modifying the amount of oligosaccharide or chili paste.Pair this dish with steamed rice for a complete meal.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.