Oi Sobagi (Korean Chilled Cucumber Salad)

Ingredients

• 3 medium English cucumber (about 2 lbs)
• 3 tbsp Kosher salt
• 1 medium Carrot
• ½ whole Red bell pepper
• 3 cloves Garlic, minced
• 2 tbsp Gochugaru (Korean red chili flakes)
• 1 tbsp Sesame seeds
• ½ cup Rice vinegar
• 3 tbsp Sugar
• ½ cup Water
• 1 tbsp Sesame oil
• 2 stalks Green onion, thinly sliced

Instructions

1. 1

   Trim cucumber ends. Cut each cucumber in half lengthwise, creating two long boat-shaped halves.

2. 2

   Using a melon baller or spoon, scoop the seeded center from each cucumber half, leaving a thin shell.

3. 3

   Arrange cucumber halves skin-side down on a cutting board. Sprinkle 2 tbsp salt inside and on top.

4. 4

   Let sit 15 minutes to release water. Pat dry with paper towels.

5. 5

   Julienne carrot and bell pepper into thin matchsticks. Mince garlic finely.

6. 6

   In a bowl, combine carrot, bell pepper, garlic, gochugaru, sesame seeds, and remaining 1 tbsp salt.

7. 7

   Divide vegetable mixture evenly among cucumber halves, packing gently into the scooped centers.

8. 8

   Whisk rice vinegar, sugar, and water in a bowl until sugar dissolves completely.

9. 9

   Stir sesame oil into the vinegar mixture. Drizzle sesame oil over stuffed cucumbers.

10. 10

    Arrange stuffed cucumbers in a shallow serving dish. Pour vinegar broth around (not fully submerging).

11. 11

    Cover and refrigerate at least 30 minutes. Serve chilled, garnished with green onion.

Tools you’ll need

• Chef's knife
• Cutting board
• Melon baller or small spoon
• Paper towels
• Medium mixing bowl
• Whisk
• Shallow serving dish or platter
• Vegetable peeler or julienne tool

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