Oi Sobagi (Korean Cucumber Kimchi)
Serves: 5
Carolyne Schoen
1 January 1970
Based on User reviews:
54
Spice
41
Sweetness
47
Sourness
49
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 cup
Water1 cup
Coarse Sea Salt1 cup
Fish Sauce2 tbsps
White Sugar2 tbsps
Garlic (minced)2 tsps
Ginger (minced)1 pinch
Sesame Seed (to taste)Directions:
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
2
Combine 8 cups water and sea salt in a saucepan over medium heat; bring to a boil
3
Pour brine mixture onto the cucumbers; brine until flavors combine, about 1 hour
4
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
5
Rinse cucumbers in cold water; place in a colander to drain
6
Sit until semi-dry, about 10 minutes
7
Lather cucumbers with sauce, inside and out, making sure to stuff the x-shaped cut as well
8
Place cucumbers, chives, radish, and sesame seeds in an air-tight container
9
Let sit at room temperature until flavors combine, 1 to 2 days; refrigerate until ready to serve