Oi-sobagi (Stuffed Cucumber Kimchi)
Oi-sobagi (Stuffed Cucumber Kimchi) highlights Cucumber and Coarse salt. Its tangy, spicy profile adds a lively contrast to richer dishes.
Instructions
- 1
Rub 4 cucumbers with salt, wash, and trim both ends.
- 2
Make a cross-shaped cut along each cucumber, leaving 1cm uncut at both ends.
- 3
Pack coarse salt into the cuts and let sit for 20 minutes.
- 4
Finely chop chives and carrot, mix with red pepper flakes, fish sauce, minced garlic, and sugar.
- 5
Rinse salted cucumbers, drain, and stuff the filling into the cuts.
- 6
Store in an airtight container; eat after half a day at room temp, or refrigerate 2-3 days for best flavor.
Tips
Nutrition (per serving)
Adjust Servings
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