Oi Sobagi (Korean Cucumber Kimchi)
Crisp, garlicky cucumber kimchi with a spicy-tangy punch. Made in under an hour, oi sobagi is a bright banchan that pairs perfectly with rice and any Korean meal.
- Total time
- 45 min
- Servings
- 4
- Calories
- 72
- Protein
- 2g
Ingredients
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Open the appInstructions
Step 1
Cut each cucumber in half lengthwise. Score the flesh with crosshatched cuts, stopping before the skin.
Step 2
Rub salt into the scored cuts and let sit 10 minutes to soften slightly. Gently squeeze out excess liquid.
Step 3
Mix garlic, gochugaru, fish sauce, rice vinegar, sugar, sesame oil, and water in a small bowl.
Step 4
Stir until sugar dissolves and the paste is uniform. Taste and adjust heat or salt as needed.
Step 5
Hold each cucumber half cut-side up. Generously stuff the scored grooves with the chili paste using a small spoon.
Step 6
Arrange stuffed cucumbers in a storage container, cut-side up. Sprinkle sesame seeds and scallions on top.
Step 7
Cover and refrigerate 30 minutes to allow flavors to meld. Top with nori strips just before serving.
Tools you’ll need
- chef's knife
- cutting board
- small bowl
- spoon
- small spoon
- airtight container
- paper towels
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