Oi-sobagi (stuffed cucumber kimchi)
Mukkidex Kitchen (@mukkidex_kitchen) 公式 · · English
6人分90分ふつう
Oi-sobagi is the fresh, crunchy kimchi of spring and summer: small cucumbers slit open and stuffed with garlic chives, carrot and a bright chilli seasoning. It is ready to eat within a day or two, and best eaten within a couple of weeks while it is still crisp. Use small, firm cucumbers with thin skins, such as Lebanese or mini cucumbers. A hot brine softens them just enough to open without breaking, while keeping the crunch. Cut the slits from one end but stop short of the other, so each piece holds together around the filling.
材料
- Small cucumbers (Lebanese or mini)6
- Boiling water1 litre
- Coarse sea salt4 tbsp
- Buchu (garlic chives), cut into 1 cm lengths80 g
- Carrot, julienned1/4
- Onion, thinly sliced1/4
- Gochugaru (chilli flakes)3 tbsp
- Fish sauce1.5 tbsp
- Garlic, minced1 tbsp
- Ginger, grated1/2 tsp
- Sugar1 tsp
- Water3 tbsp
- Toasted sesame seeds1 tsp
作り方
- Trim the cucumber ends and cut each cucumber into two or three 6–7 cm pieces. Cut a cross into each piece lengthways, stopping 1 cm from the bottom.
- Dissolve the salt in the boiling water and pour it over the cucumbers. Weigh them down and leave for 1 hour, until they bend without snapping. Rinse once and drain well.
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The official Mukkidex test kitchen. Classic Korean recipes, tested at home and written so you can cook them anywhere.
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