Cucumber Recipe # Oi Sobagi (Korean Cucumber Kimchi)

We have been wanting to do this oi sobagi banchan (cucumber kimchi side dish) for a long time but our local grocery store didn't have the Kirby cucumbers.

Ingredients

• 10 Kirby cucumbers, trimmed and halved
• 8 cups water
• 1 cup coarse sea salt
• 1 cup Korean red pepper flakes (gochugaru)
• ½ cup water
• ¼ 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

Cooking 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. 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.

Nutrition Facts

• calories33.1
• carbohydrateContent6.1 g
• cholesterolContent0.5 mg
• fatContent1.3 g
• fiberContent2.1 g
• proteinContent1.4 g
• saturatedFatContent0.2 g
• sodiumContent4449.5 mg
• sugarContent2.2 g