Oi Sobagi (Korean Cucumber Kimchi) recipe
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Ingredients
- 10 Kirby cucumbers, trimmed and halved 8 cups water 1 cup coarse sea salt 1 cup Korean red pepper flakes (gochugaru) ½ cup water ¼ cup fish sauce 2 tablespoons white sugar 2 tablespoons minced garlic 2 teaspoons minced ginger 1 tablespoon salted fermented shrimp (saewujeot) 2 cups garlic chives, cut into 1/2-inch pieces 1 radish, cut into matchstick-size pieces, or to taste 1 pinch sesame seeds, or to taste
Nutrition Info
- 33.1 caloriescarbohydrate: 6.1 gcholesterol: 0.5 mgfat: 1.3 gfiber: 2.1 gprotein: 1.4 gsaturatedFat: 0.2 gservingSize: -sodium: 4449.5 mgsugar: 2.2 gtransFat: : -unsaturatedFat: : -
Directions Oi Sobagi (Korean Cucumber Kimchi)
Directions
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Place cucumbers onto one end, slice in half down the length to create and x-shape, leaving the last 1/4-inch uncut, place into a bowl. Combine 8 cups water and sea salt in a saucepan over medium heat, bring to a boil. Pour brine mixture onto the cucumbers, brine until flavors combine, about 1 hour.
Combine red pepper flakes, 1/2 cup water, fish sauce, sugar, garlic, ginger, and fermented shrimp in a bowl, mix until sauce is thoroughly combined.
Rinse cucumbers in cold water, place in a colander to drain. Sit until semi-dry, about 10 minutes.
Lather cucumbers with sauce, inside and out, making sure to stuff the x-shaped cut as well. Place cucumbers, chives, radish, and sesame seeds in an air-tight container. Let sit at room temperature until flavors combine, 1 to 2 days, refrigerate until ready to serve.