Cucumber Kimchi (Oi Sobaegi) recipe

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Ingredients

1 English cucumber
1 teaspoon kosher salt
2 scallions, white and light green parts only, finely chopped
2 tablespoons rice vinegar
2 cloves garlic, finely chopped
¼ inch piece fresh ginger, finely chopped
1 tablespoon hot chile oil
1 tablespoon Korean chile powder
1 teaspoon white sugar
½ teaspoon fish sauce

Nutrition Info

33.5 calories
carbohydrate: 3.9 g
cholesterol: : -
fat: 2.1 g
fiber: 0.8 g
protein: 0.6 g
saturatedFat: 0.3 g
servingSize: -
sodium: 365.7 mg
sugar: 1.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cut cucumber into 4-inch pieces and cut each piece into quarters. Place cucumber pieces in a bowl, add salt, and mix until coated. Let cucumbers stand at room temperature until liquid has been extracted, about 30 minutes, drain.

  2. Combine scallions, vinegar, garlic, ginger, chile oil, Korean chile powder, sugar, and fish sauce in a non-reactive bowl.

  3. Stir cucumbers into the vinegar mixture, cover bowl with plastic wrap. Refrigerate cucumber mixture until chilled and flavors have blended, at least 30 minutes.

Recipe Yield

6 servings

Recipe Note

Great dish. I had it while I was in Korea and had to bring it back with me;the recipe that is. The dish is ready after 30 minutes, but the cucumbers become infused with more flavor after 12 to 24 hours.

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