Oi-Sobagi (Cucumber Kimchi)
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Oi-Sobagi is a hot and spicy stuffed cucumber kimchi that's cool, spicy, and crunchy. It's a refreshing dish that doesn't require fermentation, making it a quick and delicious way to enjoy kimchi.
00:00:00 total
Serves 4
easy
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Ingredients
- kirby cucumbers - 2 pounds (washed)
- salt - 2 tablespoons
- buchu (Asian chives) - 1 cup (chopped into ½ inch pieces)
- garlic cloves - 4 (minced)
- medium carrot - 1 (cut into thin matchsticks)
- onion - 1 cup (sliced thinly)
- hot pepper flakes - ½ cup
- fish sauce - 3 tablespoons
- sugar - 1 tablespoon
- water - ¼ cup
- sesame seeds - 1 tablespoon
Instructions
- Prepare the Cucumbers: Make pockets in the cucumbers by cutting them halfway through at ½ inch intervals. Discard any brown parts.
- Salt the Cucumbers: Salt the cucumbers evenly with 2 tablespoons of salt and set aside.
- Prepare the Stuffing: Combine the chopped buchu, minced garlic, matchstick carrots, thinly sliced onion, hot pepper flakes, fish sauce, sugar, and water in a bowl.
- Rinse the Cucumbers: After the cucumbers have been salted for 20 minutes, rinse them quickly to remove excess salt.
- Stuff the Cucumbers: Stuff the cucumbers with the prepared mixture. Sprinkle sesame seeds over the stuffed cucumbers.
- Serve or Ferment: Oi-Sobagi can be served immediately or left at room temperature for a few days to ferment slightly for a sour, pickled taste.
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