Cucumber Kimchi (Oi Sobaegi) Tasty Recipes

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Cucumber Kimchi (Oi Sobaegi)

"Great dish. I had it while I was in Korea and had to bring it back with me; the recipe that is. The dish is ready after 30 minutes, but the cucumbers become infused with more flavor after 12 to 24 hours."

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
• 1/4 inch piece fresh ginger, finely chopped
• 1 tablespoon hot chile oil
• 1 tablespoon Korean chile powder
• 1 teaspoon white sugar
• 1/2 teaspoon fish sauce

Instructions :

Prep : 10M	Cook : 6M	Ready in : 1H10M

• 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.

Notes :

• You can find fish sauce and Korean chile powder (gochugaru, gochugalu, or Korean crushed red pepper) in the Asian-food section of large supermarkets and in Asian specialty markets.
• The nutrition data for this recipe includes the full amount for the salt. The actual amount of the salt consumed will vary.

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