Oi Sobagi (Korean Cucumber Kimchi) | Popular Recipes

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Oi Sobagi (Korean Cucumber Kimchi)

"We have been wanting to do this oi sobagi banchan (cucumber kimchi side dish) for a long time but our local grocery store didn't have the Kirby cucumbers."

Ingredients :

  • 10 Kirby cucumbers, trimmed and halved
  • 8 cups water
  • 1 cup coarse sea salt
  • Sauce Mixture:
  • 1 cup Korean red pepper flakes (gochugaru)
  • 1/2 cup water
  • 1/4 cup fish sauce
  • 2 tablespoons white sugar
  • 2 tablespoons minced garlic
  • 2 teaspoons minced ginger
  • 1 tablespoon salted fermented shrimp (saewujeot)
  • 2 cups garlic chives, cut into 1/2-inch pieces
  • 1 radish, cut into matchstick-size pieces, or to taste
  • 1 pinch sesame seeds, or to taste

Instructions :

Prep : 25M Cook : 20M Ready in : P1D
  • Place cucumbers onto one end, slice in half down the length to create and x-shape, leaving the last 1/4-inch uncut; place into a bowl. Combine 8 cups water and sea salt in a saucepan over medium heat; bring to a boil. Pour brine mixture onto the cucumbers; brine until flavors combine, about 1 hour.
  • Combine red pepper flakes, 1/2 cup water, fish sauce, sugar, garlic, ginger, and fermented shrimp in a bowl; mix until sauce is thoroughly combined.
  • Rinse cucumbers in cold water; place in a colander to drain. Sit until semi-dry, about 10 minutes.
  • Lather cucumbers with sauce, inside and out, making sure to stuff the x-shaped cut as well. Place cucumbers, chives, radish, and sesame seeds in an air-tight container. Let sit at room temperature until flavors combine, 1 to 2 days; refrigerate until ready to serve.

Notes :

  • Nutrition data for this recipe includes the full amount of brine. The actual amount of brine consumed will vary.

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