Oi Sobagi (Cucumber Kimchi)
Quick-fermented spicy Korean cucumber kimchi with garlic, gochugaru, and sesame. Ready to eat in hours, peaks at 2–3 days, and keeps for weeks.
- Total time
- 20 min
- Servings
- 4
- Calories
- 85
- Protein
- 2g
Ingredients
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Open the appInstructions
Step 1
Rinse cucumbers and cut off both ends. Pat dry.
Step 2
Stack cucumbers and cut lengthwise into spears (like wedges), leaving them hinged at the stem.
Step 3
Place cucumber spears in a bowl and sprinkle with 1.5 tbsp salt. Massage gently for 1 minute.
Step 4
Let sit 5 minutes until cucumbers release liquid. This prevents a watery final dish.
Step 5
In a small bowl, whisk together minced garlic, gochugaru, vinegar, soy sauce, sesame oil, and sugar.
Step 6
Add the garlic-gochugaru mixture to the cucumbers. Toss gently but thoroughly, coating all spears.
Step 7
Transfer to a clean glass jar or container. Press down so cucumbers are submerged in liquid.
Step 8
Cover and refrigerate. Ready to eat in 2 hours; best at 2–3 days. Keeps 3 weeks.
Step 9
Serve cold as a side or appetizer. Sprinkle sesame seeds on top if using.
Tools you’ll need
- cutting board
- sharp knife
- large mixing bowl
- small mixing bowl
- whisk
- glass jar or airtight container
- spoon or tongs
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