Cucumber Kimchi Oi-Sobaegi is a traditional Korean dish that features pickled cucumbers stuffed with a flavorful mixture of vegetables and spices. This tangy and refreshing dish is a perfect side dish or snack to enjoy on a hot day.
Ingredients
- 4-6 small cucumbers
- 1 cup shredded carrots
- 1 cup shredded daikon radish
- 1/2 cup chopped scallions
- 1/4 cup Korean red pepper flakes (Gochugaru)
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 tablespoons soy sauce
- 2 tablespoons sugar
- 1 tablespoon sesame oil
- 1 teaspoon salt
Directions
- Wash and dry the cucumbers. Cut off both ends of each cucumber and slice in half lengthwise, leaving one end intact.
- Using a spoon, carefully scoop out the seeds from each cucumber half to create a hollow center.
- In a mixing bowl, combine the shredded carrots, daikon radish, scallions, red pepper flakes, garlic, ginger, soy sauce, sugar, sesame oil, and salt. Mix well.
- Fill each hollowed-out cucumber half with the vegetable mixture, pressing down gently to pack it in tightly.
- Place the stuffed cucumbers in a glass container, cover, and let them ferment at room temperature for 1-2 days.
- Once fermented, store the cucumbers in the refrigerator and enjoy them chilled as a refreshing snack or side dish.
