Oi Sobagi (Cucumber Kimchi)

Ingredients

• 2 lb (about 6–8 medium) Korean cucumbers or pickling cucumbers
• 1.5 tbsp salt
• 6 cloves garlic cloves, minced
• 2 tbsp gochugaru (Korean red pepper flakes)
• 2 tbsp rice vinegar or distilled white vinegar
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• ½ tbsp sugar
• 1 tbsp sesame seeds (white or black, optional)

Instructions

1. 1

   Rinse cucumbers and cut off both ends. Pat dry.

2. 2

   Stack cucumbers and cut lengthwise into spears (like wedges), leaving them hinged at the stem.

3. 3

   Place cucumber spears in a bowl and sprinkle with 1.5 tbsp salt. Massage gently for 1 minute.

4. 4

   Let sit 5 minutes until cucumbers release liquid. This prevents a watery final dish.

5. 5

   In a small bowl, whisk together minced garlic, gochugaru, vinegar, soy sauce, sesame oil, and sugar.

6. 6

   Add the garlic-gochugaru mixture to the cucumbers. Toss gently but thoroughly, coating all spears.

7. 7

   Transfer to a clean glass jar or container. Press down so cucumbers are submerged in liquid.

8. 8

   Cover and refrigerate. Ready to eat in 2 hours; best at 2–3 days. Keeps 3 weeks.

9. 9

   Serve cold as a side or appetizer. Sprinkle sesame seeds on top if using.

Tools you’ll need

• cutting board
• sharp knife
• large mixing bowl
• small mixing bowl
• whisk
• glass jar or airtight container
• spoon or tongs

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