Cucumber Kimchi (Oi Sobaegi) recipe
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Ingredients
- 1 English cucumber 1 teaspoon kosher salt 2 scallions, white and light green parts only, finely chopped 2 tablespoons rice vinegar 2 cloves garlic, finely chopped ¼ inch piece fresh ginger, finely chopped 1 tablespoon hot chile oil 1 tablespoon Korean chile powder 1 teaspoon white sugar ½ teaspoon fish sauce
Nutrition Info
- 33.5 caloriescarbohydrate: 3.9 gcholesterol: : -fat: 2.1 gfiber: 0.8 gprotein: 0.6 gsaturatedFat: 0.3 gservingSize: -sodium: 365.7 mgsugar: 1.7 gtransFat: : -unsaturatedFat: : -
Directions Cucumber Kimchi (Oi Sobaegi)
Directions
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Cut cucumber into 4-inch pieces and cut each piece into quarters. Place cucumber pieces in a bowl, add salt, and mix until coated. Let cucumbers stand at room temperature until liquid has been extracted, about 30 minutes, drain.
Combine scallions, vinegar, garlic, ginger, chile oil, Korean chile powder, sugar, and fish sauce in a non-reactive bowl.
Stir cucumbers into the vinegar mixture, cover bowl with plastic wrap. Refrigerate cucumber mixture until chilled and flavors have blended, at least 30 minutes.