Cucumber Kimchi (Oi Sobagi) recipe - ingredients, nutrition and when to eat it
Cucumber kimchi is a crisp kimchi stuffed with chives and seasoning between cuts in the cucumber.
Cucumber kimchi is a crisp kimchi stuffed with chives and seasoning between cuts in the cucumber. It makes a light, refreshing side for spring or summer lunch or dinner.
Side dishes · 30 minutes to cook
Nutrition (per 358g serving): 87.9 kcal · protein 5.4g · carbohydrate 17.8g · fat 0.9g · sodium 2169.2mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Salting the cucumbers for too long can reduce their crisp texture.
Tips: Gently mix the chive seasoning instead of kneading it hard to reduce its raw, grassy flavor.
Tips: Make only as much as you plan to eat, refrigerate it, and sprinkle on a little sesame just before serving if you like.
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Ingredients (1 serving)
- Cucumber — 2 pc
- Chives — 0.5 cup
- Korean chili flakes — 1.5 Tbsp
- Fish sauce — 1 Tbsp
- Garlic — 1 tsp
- Sugar — 1 tsp
- Salt — 1 tsp
- Water — 0.5 cup