Oi Sobagi (Korean Chilled Cucumber Salad)
Crisp cucumber halves stuffed with a spicy-sweet seasoned vegetable mix, then chilled in a tangy vinegar broth. A refreshing Korean banchan that doubles as a light dinner side or vegetarian main.
- Total time
- 45 min
- Servings
- 4
- Calories
- 98
- Protein
- 3g
Ingredients
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Open the appInstructions
Step 1
Trim cucumber ends. Cut each cucumber in half lengthwise, creating two long boat-shaped halves.
Step 2
Using a melon baller or spoon, scoop the seeded center from each cucumber half, leaving a thin shell.
Step 3
Arrange cucumber halves skin-side down on a cutting board. Sprinkle 2 tbsp salt inside and on top.
Step 4
Let sit 15 minutes to release water. Pat dry with paper towels.
Step 5
Julienne carrot and bell pepper into thin matchsticks. Mince garlic finely.
Step 6
In a bowl, combine carrot, bell pepper, garlic, gochugaru, sesame seeds, and remaining 1 tbsp salt.
Step 7
Divide vegetable mixture evenly among cucumber halves, packing gently into the scooped centers.
Step 8
Whisk rice vinegar, sugar, and water in a bowl until sugar dissolves completely.
Step 9
Stir sesame oil into the vinegar mixture. Drizzle sesame oil over stuffed cucumbers.
Step 10
Arrange stuffed cucumbers in a shallow serving dish. Pour vinegar broth around (not fully submerging).
Step 11
Cover and refrigerate at least 30 minutes. Serve chilled, garnished with green onion.
Tools you’ll need
- Chef's knife
- Cutting board
- Melon baller or small spoon
- Paper towels
- Medium mixing bowl
- Whisk
- Shallow serving dish or platter
- Vegetable peeler or julienne tool
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