Cucumber kimchi (oi-sobagi)

12 servings

90 minutes

Oi-sobagi (cucumber kimchi) is a traditional Korean dish that combines crunchy fresh cucumbers with a spicy marinade. This type of kimchi is quick to prepare and has a vibrant flavor. Historically, kimchi originated as a way to preserve vegetables but has become an integral part of Korean culture over time. Oi-sobagi features a harmonious balance of spiciness, sweetness, and slight sourness due to fermentation. The flavor is enhanced by the combination of garlic, ginger, fish sauce, and Korean chili powder gochugaru, which adds zest to the dish. It pairs perfectly as a side with meat, rice or noodles and also serves as a refreshing standalone snack option. Ready to eat in 30 minutes but leaving it for several hours allows you to enjoy deeper notes of fermentation.

Energy value per serving

• Calories: 76.8
• Proteins: 2.6g
• Fats: 0.3g
• Carbohydrates: 16.4g

Ingredients

• Water: 1 glass
• Cucumbers: 20 pc
• Ground red Korean pepper: 4 tbsp
• Finely chopped garlic: 4 tbsp
• Salt: 3 tsp
• Sugar: 5 tsp
• Rice flour: 4 tbsp
• Fish sauce: 2 tbsp
• Carrot: 3 pc
• Onion: 1 pc
• Green onions: 1 bunch
• Ginger: 50 g

Cooking steps

1. Wash the cucumbers, cut off the stems, and slice them lengthwise crosswise without cutting all the way through. Sprinkle salt inside and out, place in a bowl, and let sit for 30 minutes to brine.

   Required ingredients:

   • Cucumbers: 20 pieces
   • Salt: 3 teaspoons

2. Boil water and mix rice flour with a cup of boiling water. Adjust the amount of flour and water by eye; the result should be a thick paste. Cool to room temperature.

   Required ingredients:

   • Water: 1 glass
   • Rice flour: 4 tablespoons

3. Pour 5-6 tablespoons of water over the chili pepper, mix, and let it swell.

   Required ingredients:

   • Ground red Korean pepper: 4 tablespoons
   • Water: 1 glass

4. Chop ginger and garlic.

   Required ingredients:

   • Ginger: 50 g
   • Finely chopped garlic: 4 tablespoons

5. Grate the carrot on a grater for Korean carrot salad. Finely chop the green onion. Slice the onion into very thin half-rings.

   Required ingredients:

   • Carrot: 3 pieces
   • Green onions: 1 bunch
   • Onion: 1 piece

6. In a bowl, combine chili, ginger with garlic, rice paste, fish sauce, add everything to the carrots with onions, mix well and let sit for 30 minutes.

   Required ingredients:

   • Ground red Korean pepper: 4 tablespoons
   • Ginger: 50 g
   • Finely chopped garlic: 4 tablespoons
   • Rice flour: 4 tablespoons
   • Fish sauce: 2 tablespoons
   • Carrot: 3 pieces
   • Onion: 1 piece
   • Green onions: 1 bunch

7. Wash the cucumbers from the salt.

   Required ingredients:

   • Cucumbers: 20 pieces

8. Stuff each cucumber with carrot and place them all in a tray.

   Required ingredients:

   • Cucumbers: 20 pieces
   • Carrot: 3 pieces

9. The product is ready to use in 30 minutes; to get fermented vegetables, kimchi should be left at room temperature for 6 hours and then placed in the refrigerator.