Oi Sobagi (Korean Cucumber Kimchi) Recipe

Name: Oi Sobagi (Korean Cucumber Kimchi)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 Kirby cucumbers, trimmed and halved; 8 cups water; 1 cup coarse sea salt; Sauce Mixture:; 1 cup Korean red pepper flakes (gochugaru); 1/2 cup water; 1/4 cup fish sauce; 2 tablespoons white sugar; 2 tablespoons minced garlic; 2 teaspoons minced ginger; 1 tablespoon salted fermented shrimp (saewujeot); 2 cups garlic chives, cut into 1/2-inch pieces; 1 radish, cut into matchstick-size pieces, or to taste; 1 pinch sesame seeds, or to taste

Servings: persons

10 Kirby cucumbers, trimmed and halved
8 cups water
1 cup coarse sea salt
Sauce Mixture:
1 cup Korean red pepper flakes (gochugaru)
1/2 cup water
1/4 cup fish sauce
2 tablespoons white sugar
2 tablespoons minced garlic
2 teaspoons minced ginger
1 tablespoon salted fermented shrimp (saewujeot)
2 cups garlic chives, cut into 1/2-inch pieces
1 radish, cut into matchstick-size pieces, or to taste
1 pinch sesame seeds, or to taste

1
Place cucumbers onto one end, slice in half down the length to create and x-shape, leaving the last 1/4-inch uncut; place into a bowl. Combine 8 cups water and sea salt in a saucepan over medium heat; bring to a boil. Pour brine mixture onto the cucumbers; brine until flavors combine, about 1 hour.
2
Combine red pepper flakes, 1/2 cup water, fish sauce, sugar, garlic, ginger, and fermented shrimp in a bowl; mix until sauce is thoroughly combined.
3
Rinse cucumbers in cold water; place in a colander to drain. Sit until semi-dry, about 10 minutes.
4
Lather cucumbers with sauce, inside and out, making sure to stuff the x-shaped cut as well. Place cucumbers, chives, radish, and sesame seeds in an air-tight container. Let sit at room temperature until flavors combine, 1 to 2 days; refrigerate until ready to serve.

427

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 10 Kirby cucumbers, trimmed and halved, 8 cups water, 1 cup coarse sea salt, Sauce Mixture:, and more.

Yes, Oi Sobagi (Korean Cucumber Kimchi) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Oi Sobagi (Korean Cucumber Kimchi)

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