Today I'm going to make Oi-sobagi Korean spicy cucumber Kimchi! Korean people have this Kimchi for summer usually, because cucumbers are in season in summer in Korea. Another reason to have this dish in summer is it taste so refreshing!! It gives you the satisfaction that you can't get from the salad! The crunch texture is also an excellent part of Oi-sobagi.
You can have this simply with white rice or you can have as side dishes with any dish. I like to have Oi-sobagi with Korean cold noodles such as Naengmyeon or Bibimgooksu. Oh! It also goes really well with Bibimbab.
If you want to try to make a different dish with cucumber other than pickles, please try this recipe!!
Prep time: 40mins
Cook time: 10mins
Total time: 50mins
Ingredients
• 500g cucumber
• 1 tablespoons salt
• 1/2 cup Asian chives, cut into 5cm pieces
• 1 Tbs garlic (finely minced)
• 1/2 Tbs ginger (finely minced)
• 1/2 medium carrot (thinly sliced)
• 1/2 onion (thinly sliced)
• 1/4 cup of Gochugaru (Korean red pepper flakes)
• 2 Tbs fish sauce
• 1/2 Tbs sugar
• ¼ cup cucumber water
STEPS
1.
Wash the cucumbers at least three times with cold water. Cut both ends of the cucumber, and slice them twice with different direction just like the photo.
2. Put them in a large bowl, and sprinkle and rub them with salt inside and out. Let them sit for 30 minutes. Turn them over a couple of times so they’re evenly salted.
3.
Combine Asian chives, carrot, onion, garlic, ginger, Gochugaru (chili pepper flakes), fish sauce, sugar, saltwater from pickling cucumbers in a large bowl and mix well together.
4. Stuff the kimchi paste into sliced portion. Please wear rubber gloves for this process.
5. Let them sit at room temperature for half a day (for the summer season / if it's winter season 2-3 days). Then put it in the fridge and fermented 2-3 more days. Serve cold.
Enjoy!