Oi Sobagi

Name: Oi Sobagi
Yield: 2 servings
Cuisine: Korean
Ingredients: 6 small pickling cucumbers; 3 tbsp coarse salt; A bunch of Asian chives, chopped; 1 small carrot, julienned; 4 tbsp gochugaru; 4 garlic cloves and a little ginger, minced; 2 tbsp fish sauce and 1 tsp sugar

오이소박이/OH-ee SOH-bah-gee/

Also known as: Oisobagi, Korean Stuffed Cucumber Kimchi, Cucumber Kimchi

About this dish

A crunchy cucumber kimchi made by stuffing slit cucumbers with chives, carrot and a spicy chilli paste.

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Ingredients

🥒6 small pickling cucumbers

🧂3 tbsp coarse salt

🌿A bunch of Asian chives, chopped

🥕1 small carrot, julienned

🌶️4 tbsp gochugaru

🧄4 garlic cloves and a little ginger, minced

🐟2 tbsp fish sauce and 1 tsp sugar

Method

Serves 2

Cut the cucumbers into lengths and slit each one in a cross, leaving the ends joined.

Salt them for 30–60 minutes, then rinse and drain.

Mix the chives, carrot, gochugaru, garlic, ginger, fish sauce and sugar.

Stuff the filling into each cucumber.

Pack into a jar, leave at room temperature for a day, then chill and eat within a week.

✓ What Makes it Authentic

Oi sobagi is a quick-fermenting summer kimchi, eaten fresh within a week or so while the cucumbers are still crisp.

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