# Oi Sobagi (stuffed cucumber kimchi)

Oi Sobagi (stuffed cucumber kimchi) recipe

- Servings: 1 servings
- Total time: 1 min
- Cuisine: Korean
- Category: Side
- Language: en

## 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

## Instructions

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

## Equipment

- knife
- blender

## Source

- Original video: https://www.facebook.com/reel/1486904492009585/
- Recipe page: https://www.cliprecipe.com/recipe/f9894562-124a-46d5-8820-37a9f73fbe30
- Extracted: 2025-04-25

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt