QiMeal
Oi sobagi
Oi sobagi · ready in 6 h 55 min · 4 servings · 88 kcal per serving · easy · 8 ingredients
A crisp Korean summer cucumber kimchi, filled with buchu chives and vivid gochugaru for a juicy bite that is fresh, salty, and gently fiery.
- Prep
- 25 min
- Total
- 6 h 55 min
- Serves
- 4
- kcal
- 88
- Difficulty
- easy
Ingredients · 4 servings
- 800 gCucumber, trimmed and cut for stuffing
- 100 gBuchu chive, cut into 3 cm lengths
- 24 gGochugaru
- 18 gGarlic, minced
- 36 gFish sauce
- 16 gSalt
- 8 gSugar
- 30 mlWater, cold
Equipment
cutting board, knife, large bowl, colander, spoon, gloves, measuring spoons, container, serving plate
Instructions
- Prepare Station
Gather all ingredients and set out a cutting board, knife, large bowl, colander, spoon, gloves, measuring spoons, and a clean container. · 5 min
What to look for: Everything is measured and tools are within reach.
- Cut Cucumbers
Cut cucumbers into 5 cm pieces, then make 2 deep cross cuts from one end of each piece, leaving 1 cm intact at the base. · 8 min
What to look for: Each cucumber piece opens like 4 attached petals.
- Salt Cucumbers
Rub salt into the cucumber cuts and over the outside, then rest for 30 minutes, turning once, until glossy and slightly flexible. · 30 min
What to look for: Cucumbers look shiny and release a little liquid.
- Drain Cucumbers
Rinse cucumbers briefly under cold water, shake off excess moisture, and drain cut side down so the filling will cling well. · 5 min
What to look for: Cucumbers are clean, crisp, and no longer wet on the surface.
- Mix Filling
Combine buchu chives, gochugaru, garlic, fish sauce, sugar, and water until the chives are evenly coated in a red paste. · 7 min
What to look for: The chives are glossy, red, and lightly saucy.
- Stuff Cucumbers
Fill each cucumber slit with the chive mixture, pressing gently so the seasoning reaches the center without tearing the pieces. · 12 min
What to look for: Every cucumber is packed with red chives but still holds its shape.
- Ferment Briefly
Pack stuffed cucumbers into a clean container, press down lightly, cover, and stand at room temperature for 6 hours before chilling. · 6 h
What to look for: A little red liquid gathers at the bottom of the container.
- Serve Chilled
Serve chilled as banchan, spooning a little red chive juice over the cucumbers just before eating for the freshest crunch. · 2 min
What to look for: Cucumbers look bright green with vivid red chive filling.
Nutrition (per serving)
| kcal | 88 |
|---|---|
| Protein | 4 g |
| Carbohydrates | 16 g |
| of which sugars | 7 g |
| Fat | 1 g |
| of which saturated | 0 g |
| Fibre | 4 g |
| Sodium | 1050 mg |
Nutri-ScoreA
Allergens
Contains: fish
Storage and reheating
- Fridge: up to 14 days
- Freezer: not recommended
- Serve cold from the refrigerator; reheating is not recommended because it softens the cucumbers.
Ingredient substitutions
Cucumber
- Korean cucumber: Use the same weight and choose firm cucumbers with thin skins.
Buchu chive
- Garlic chive: Garlic chive is the common English name for buchu.
Gochugaru
- Coarse gochugaru: Use Korean sun dried chile flakes for the proper color and aroma.
Garlic
- Garlic clove: Use fresh cloves and mince them finely.
Fish sauce
- Soy sauce: Use only when fish sauce is unavailable, knowing the flavor will be less briny.
Salt
- Fine salt: Use a little less if the grains are very fine.
