1
Cut the white cucumbers into 4 sections, add 5 tbsp of brine-drained sea salt and 1L of water, and pickle for 1 hour to 1 hour and 30 minutes. Turn them over once in the middle.
⏱️ 90m 0s
Cucumber Kimchi (Oi-sobagi)
This is a delicious Cucumber Kimchi recipe made with fresh cucumbers and various ingredients. Complete this crunchy and tasty kimchi through simple pickling and seasoning processes.
KoreanSide Dish
⏱️ 90 min total📝 5 steps
What You'll Need
White cucumber10
Chives200g
Radish150g
Onion1/4
Brine-drained sea salt5 tbsp
Water1L
Flour paste1 cup
Red chili powder8 tbsp
Salted shrimp2 tbsp
Sand lance fish sauce2 tbsp
White sugar2 tbsp
Minced garlic3 tbsp
Minced ginger1 tsp
Instructions
2
Cut the chives into small pieces and thinly julienne the radish. Cut 1/4 of an onion into pieces the same size as the radish.
3
To make the flour paste, mix 1 tbsp of flour into 1 cup of water, cook and cool it, then mix in 8 tbsp of red chili powder, 2 tbsp of salted shrimp, 2 tbsp of sand lance fish sauce, 2 tbsp of white sugar, 3 tbsp of minced garlic, and 1 tsp of minced ginger to make the seasoning paste.
4
Do not rinse the pickled cucumbers; toss them directly with the seasoning paste. It is tastier when the moisture has been drawn out of the cucumbers.
5
Place the well-seasoned cucumbers in a container, leave them out for a day, and then store them in the refrigerator.