1. Recipes

How to Make Cucumber Kimchi (Oi Sobaegi) - A Step-by-Step Guide

Cucumber kimchi, also known as Oi Sobaegi in Korean cuisine, is a delightful and refreshing side dish that is perfect for hot summer days. This traditional Korean recipe features cucumbers that are stuffed with a zesty and spicy kimchi mixture, creating a delicious and crunchy pickle that is full of flavor.

Kimchi itself is a staple in Korean cuisine, typically made with fermented vegetables and a variety of seasonings. While traditional kimchi is often made with cabbage, cucumbers ar...

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Ingredients

  • 1 English cucumber
  • 1 teaspoon kosher salt
  • 2 scallions, white and light green parts only, finely chopped
  • 2 tablespoons rice vinegar
  • 2 cloves garlic, finely chopped
  • ¼ inch piece fresh ginger, finely chopped
  • 1 tablespoon hot chile oil
  • 1 tablespoon Korean chile powder
  • 1 teaspoon white sugar
  • ½ teaspoon fish sauce

Information

  • Prep Time: 10 mins
  • Additional Time: 1 hr
  • Total Time: 1 hr 10 mins
  • Servings: 6
  • Yield: 6 servings

  • Cut cucumber into 4-inch pieces and cut each piece into quarters. Place cucumber pieces in a bowl, add salt, and mix until coated. Let cucumbers stand at room temperature until liquid has been extracted, about 30 minutes; drain.
  • Combine scallions, vinegar, garlic, ginger, chile oil, Korean chile powder, sugar, and fish sauce in a non-reactive bowl.
  • Stir cucumbers into the vinegar mixture; cover bowl with plastic wrap. Refrigerate cucumber mixture until chilled and flavors have blended, at least 30 minutes.

    • Nutrition

    34 cal.

    • Total Fat: 2g
    • Saturated Fat: 0g
    • Sodium: 366mg
    • Total Carbohydrate: 4g
    • Dietary Fiber: 1g
    • Total Sugars: 2g
    • Protein: 1g
    • Vitamin C: 3mg
    • Calcium: 17mg
    • Iron: 0mg
    • Potassium: 114mg

    Categories

    Spicy recipes
    Fermented recipes
    Korean recipes
    Vegetarian recipes
    Pickled recipes