Oi Sobagi (stuffed cucumber kimchi)

Name: Oi Sobagi (stuffed cucumber kimchi)
Total time: 1 min
Yield: 1 servings
Cuisine: Korean
Ingredients: 1 kg Cucumbers; 2 T Salt; 100 g Chives; 100 g Carrots; 1 Onion; 50 g gochugaru; 40 g Fish sauce; 3 T Minced garlic

Serves 1

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Oi Sobagi (stuffed cucumber kimchi)

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Serves 1

Directions

1Cut 1kg of cucumbers into 8cm lengths.
2Leaving 2cm at the end uncut, cut the rest into quarters.
3Sprinkle with 2 tablespoons of salt and let sit at room temperature for 1 hour to pickle.
4Cut 100g of chives into 1cm pieces, and slice the carrot into thin, long pieces, about 4-5cm long.
5Blend 1 onion, 3 tablespoons of minced garlic, and 40g of fish sauce in a blender to make a vegetable paste.
6Mix this with 50g of gochugaru and chive, carrots
7After 1 hour, rinse the salted cucumbers three times with water. If they are too salty, soak them in water for another hour
8Stuff the cucumbers with the seasoning, ensuring it reaches all the crevices.
9The cucumbers can be eaten right away or allowed to ferment at room temperature for 1 day.

Ingredients

1 kg Cucumbers
2 T Salt
100 g Chives
100 g Carrots
1 Onion
50 g gochugaru
40 g Fish sauce
3 T Minced garlic

Equipment

knifeblender

Oi Sobagi (stuffed cucumber kimchi)

Serves 1

facebook.com

Oi Sobagi (stuffed cucumber kimchi)

facebook.com

Serves 1

Directions

1Cut 1kg of cucumbers into 8cm lengths.
2Leaving 2cm at the end uncut, cut the rest into quarters.
3Sprinkle with 2 tablespoons of salt and let sit at room temperature for 1 hour to pickle.
4Cut 100g of chives into 1cm pieces, and slice the carrot into thin, long pieces, about 4-5cm long.
5Blend 1 onion, 3 tablespoons of minced garlic, and 40g of fish sauce in a blender to make a vegetable paste.
6Mix this with 50g of gochugaru and chive, carrots
7After 1 hour, rinse the salted cucumbers three times with water. If they are too salty, soak them in water for another hour
8Stuff the cucumbers with the seasoning, ensuring it reaches all the crevices.
9The cucumbers can be eaten right away or allowed to ferment at room temperature for 1 day.