Delicious and Crunchy Oi Sobagi (Korean Cucumber Kimchi) Recipe

Craving a quick and easy recipe for a refreshing and tangy side dish? Look no further than Oi Sobagi, a classic Korean cucumber kimchi. This dish combines the crunchiness of cucumbers with a flavorful marinade, creating a delightful and healthy appetizer or accompaniment to any meal. With a few simple ingredients and easy-to-follow steps, you'll have a perfect batch of Oi Sobagi ready to impress your family and friends. Enjoy the vibrant flavors of Korea in this simple yet delicious recipe!

Ingredients

• 4 medium-sized cucumbers
• 2 tablespoons sea salt
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon Korean chili pepper flakes (gochugaru)
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 2 green onions, chopped

Directions

1. Wash the cucumbers thoroughly, and slice off both ends. Cut each cucumber into 4 equal sections.
2. Make a lengthwise incision into each cucumber section, without cutting all the way through. Gently open each cucumber section by pressing down on both ends, creating a pocket for the filling.
3. Sprinkle sea salt all over the cucumbers, including the insides of the pockets. Let them sit for 20 minutes to draw out excess moisture.
4. Meanwhile, in a bowl, combine the minced garlic, grated ginger, Korean chili pepper flakes, fish sauce, soy sauce, rice vinegar, sesame oil, and sugar. Mix well to create a flavorful marinade.
5. After 20 minutes, rinse the cucumbers under cold running water to remove the excess salt. Pat them dry with a paper towel.
6. Take a spoonful of the marinade and stuff it into each cucumber pocket. Press down gently to ensure even distribution of the filling.
7. Place the stuffed cucumbers in an airtight container or glass jar, with the open pockets facing upwards.
8. Pour the remaining marinade over the cucumbers, ensuring they are well-coated. Add chopped green onions on top for extra flavor and visual appeal.
9. Seal the container or jar, and refrigerate for at least 3-4 hours, or overnight for maximum flavor.
10. Serve chilled as a refreshing side dish or appetizer. Enjoy the crispiness and tang of Oi Sobagi!

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