Sweet and Sour Cucumber and Bell Pepper Salad (Oi Paprika Saekom Muchim)

Photo: Korea Ministry of Food and Drug Safety

Sweet and Sour Cucumber and Bell Pepper Salad (Oi Paprika Saekom Muchim)

Name: Sweet and Sour Cucumber and Bell Pepper Salad (Oi Paprika Saekom Muchim)
Cuisine: South Korea
Ingredients: 10 g cucumber; 5 g bell peppers (red/yellow), each (red/yellow); 2 g vinegar; 2 g sugar

오이파프리카새콤무침

Side dish

Side dishesCourse

11kcal · per serving

Not spicySpice

🌱 VeganGluten-free

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Recipe

Sweet and Sour Cucumber and Bell Pepper Salad (Oi Paprika Saekom Muchim)

Not spicyVeganGluten-free

Ingredients Tap an ingredient to check it off

Servings1

cucumber오이
10 g
bell peppers (red/yellow), each파프리카(빨강/노랑) 각(red/yellow)
5 g
vinegar식초
2 g
sugar설탕
2 g

Nutrition per serving

11kcal

2.59gCarbs

0.18gProtein

0.04gFat

1.05mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Scrub the cucumber with coarse salt and wash it clean.
Cut the cucumber to a moderate thickness, then quarter the pieces.
Wash the bell peppers and remove the seeds.
Cut the bell peppers into moderately sized pieces.
Mix vinegar, sugar, and water to make a sweet vinegar dressing.
Toss the cucumber and bell peppers in the sweet vinegar dressing.

💡 TipThis is a fresh salad (saengchae) with no salting step, so you can cut down on sodium.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.