Printable Recipe
Cucumber Kimchi (Oi-sobagi)
Fresh Korean cucumber kimchi filled with Asian chives, carrot, onion and a spicy gochugaru seasoning.
Prep time
PT30M
Yield
4-6
Ingredients
11
Steps
8
Filed under: korean, kimchi, cucumber, no cook, spicy.
Source channel: Maangchi
Key ingredients
pounds Kirby cucumbers, about 9 to 10, or 4 small thin cucumbers, kosher salt, buchu , cut into 1/2-inch pieces, garlic cloves, minced, medium carrot, cut into thin matchsticks, about 1 cup.
Ingredients
- 2 pounds Kirby cucumbers, about 9 to 10, or 4 small thin cucumbers
- 2 tablespoons kosher salt
- 1 cup buchu (Asian chives), cut into 1/2-inch pieces
- 4 garlic cloves, minced
- 1 medium carrot, cut into thin matchsticks, about 1 cup
- 1 cup onion, thinly sliced
- 1/2 cup Korean hot pepper flakes (gochugaru)
- 3 tablespoons fish sauce
- 1 tablespoon sugar
- 1/4 cup water
- 1 tablespoon toasted sesame seeds
Method
- Wash the cucumbers thoroughly.
- Make a pocket in each cucumber by cutting it lengthwise twice at right angles, stopping about 1/2 inch from one end so the quarters remain attached.
- Place the cucumbers in a large bowl. Rub the kosher salt over the outsides and inside the pockets.
- Leave for 10 minutes, turn the cucumbers, then leave for another 10 minutes.
- Rinse the cucumbers a couple of times in cold water to remove excess salt. Drain well.
- Combine the buchu, garlic, carrot, onion, gochugaru, fish sauce, sugar, water and sesame seeds in a large bowl.
- Fill each cucumber pocket generously with the seasoning mixture.
- Serve immediately for a fresh, crunchy kimchi, or ferment at room temperature before refrigerating.