Oi Sobagi (Korean Cucumber Kimchi) recipe

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Ingredients

10 Kirby cucumbers, trimmed and halved
8 cups water
1 cup coarse sea salt
1 cup Korean red pepper flakes (gochugaru)
½ cup water
¼ cup fish sauce
2 tablespoons white sugar
2 tablespoons minced garlic
2 teaspoons minced ginger
1 tablespoon salted fermented shrimp (saewujeot)
2 cups garlic chives, cut into 1/2-inch pieces
1 radish, cut into matchstick-size pieces, or to taste
1 pinch sesame seeds, or to taste

Nutrition Info

33.1 calories
carbohydrate: 6.1 g
cholesterol: 0.5 mg
fat: 1.3 g
fiber: 2.1 g
protein: 1.4 g
saturatedFat: 0.2 g
servingSize: -
sodium: 4449.5 mg
sugar: 2.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place cucumbers onto one end, slice in half down the length to create and x-shape, leaving the last 1/4-inch uncut, place into a bowl. Combine 8 cups water and sea salt in a saucepan over medium heat, bring to a boil. Pour brine mixture onto the cucumbers, brine until flavors combine, about 1 hour.

  2. Combine red pepper flakes, 1/2 cup water, fish sauce, sugar, garlic, ginger, and fermented shrimp in a bowl, mix until sauce is thoroughly combined.

  3. Rinse cucumbers in cold water, place in a colander to drain. Sit until semi-dry, about 10 minutes.

  4. Lather cucumbers with sauce, inside and out, making sure to stuff the x-shaped cut as well. Place cucumbers, chives, radish, and sesame seeds in an air-tight container. Let sit at room temperature until flavors combine, 1 to 2 days, refrigerate until ready to serve.

Recipe Yield

20 servings

Recipe Note

We have been wanting to do this oi sobagi banchan (cucumber kimchi side dish) for a long time but our local grocery store didn't have the Kirby cucumbers.

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