Cucumber Kimchi (Oi Sobagi)
⏳ Time
1 hour 30 minutes
🥕 Ingredients
12
🍽️ Servings
12
Description
Use gloves while preparing!
Ingredients
- Water - 8 fl oz
- Cucumbers - 20 pieces
- Ground Korean Red Pepper - 2.1 oz
- Minced garlic - 2.1 oz
- Salt - 0.5 oz
- Sugar - 0.9 oz
- Rice Flour - 2.1 oz
- Fish Sauce - 1 fl oz
- Carrots - 3 pieces
- Onion - 1 piece
- Green Onion - 1 bunch
- Ginger - 1.8 oz
Step by Step guide
Step 1
Wash the cucumbers, cut off the stems, and make crosswise cuts along the length without cutting all the way through. Sprinkle with salt inside and out, place in a bowl, and let sit for 30 minutes.
Step 2
Boil water and pour it over the rice flour in a cup. Adjust the amount of flour and water as needed; the final consistency should be a thick paste. Let it cool to room temperature.
Step 3
Soak the gochugaru in 5-6 tablespoons of water, mix, and let it swell.
Step 4
Chop the ginger and garlic.
Step 5
Grate the carrots using a Korean-style grater. Thinly slice the green onion. Cut the onion into very thin half-rings.
Step 6
In a bowl, combine the chili, ginger, and garlic, rice paste, and fish sauce, then add everything to the carrots and onion, mix well, and let sit for 30 minutes.
Step 7
Rinse the cucumbers to remove excess salt.
Step 8
Stuff each cucumber with the carrot mixture and place them all in a tray.
Step 9
The product is ready to eat after 30 minutes, but to achieve fermented vegetables, leave the kimchi at room temperature for 6 hours, then refrigerate.
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