Oi Sobagi (Korean Cucumber Kimchi)
Crisp, garlicky cucumber kimchi with a spicy-tangy punch. Made in under an hour, oi sobagi is a bright banchan that pairs perfectly with rice and any Korean meal.
- Total time
- 45 min
- Servings
- 4
- Calories
- 72
- Protein
- 2g
Ingredients
- 2 large Persian or English cucumber
- 1.5 tbsp kosher salt
- 4 clove garlic cloves, minced
- 1.5 tbsp gochugaru (Korean red chili flakes)
- ½ tbsp sesame seeds
- ½ tbsp fish sauce
- 1 tbsp rice vinegar
- ½ tbsp sugar
- 1 tsp sesame oil
- 2 stalk scallions, sliced thin
- 2 tbsp water
- ¼ sheet nori (seaweed sheet), cut into strips
Instructions
- 1
Cut each cucumber in half lengthwise. Score the flesh with crosshatched cuts, stopping before the skin.
- 2
Rub salt into the scored cuts and let sit 10 minutes to soften slightly. Gently squeeze out excess liquid.
- 3
Mix garlic, gochugaru, fish sauce, rice vinegar, sugar, sesame oil, and water in a small bowl.
- 4
Stir until sugar dissolves and the paste is uniform. Taste and adjust heat or salt as needed.
- 5
Hold each cucumber half cut-side up. Generously stuff the scored grooves with the chili paste using a small spoon.
- 6
Arrange stuffed cucumbers in a storage container, cut-side up. Sprinkle sesame seeds and scallions on top.
- 7
Cover and refrigerate 30 minutes to allow flavors to meld. Top with nori strips just before serving.
Tools you’ll need
- chef's knife
- cutting board
- small bowl
- spoon
- small spoon
- airtight container
- paper towels
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
