Oi Sobagi (Stuffed Cucumber Kimchi)
Crisp cucumbers stuffed with a fresh, pungent filling of garlic chives, gochugaru, garlic, and sesame. A refreshing quick kimchi that is ready in 30 minutes — crunchy, spicy, and cooling at the same time.
Total Time
30 min
Servings
4
Cuisine
East Asian Korean
55kcal
Calories
2g
Protein
7g
Carbs
2g
Fat
2g
Fiber
How to Make It
- 1
Cut each cucumber crosswise into 5cm segments. Cut a deep cross (+) into each segment, stopping 1cm from the base so it holds together.
- 2
Toss cucumber pieces with 2 tbsp salt. Let sit for 15 minutes. Rinse thoroughly and squeeze out excess moisture.
- 3
Mix garlic chives, gochugaru, garlic, ginger, fish sauce, sugar, sesame oil, and sesame seeds into a paste.
- 4
Stuff a small amount of the filling into each cucumber slit, pressing gently to open the cuts.
- 5
Arrange in a container. They can be eaten immediately as a fresh kimchi or left for 30 minutes at room temperature to lightly ferment.
- 6
Refrigerate after serving. Best consumed within 2 days for maximum crunch.
Want this in your meal plan?
Get personalised meal plans, track your nutrition, and access 500+ recipes tailored to your health goals.
Get started free