Cucumber Kimchi (Oi Sobaegi)

Cucumber Kimchi (Oi Sobaegi)

Eric Bazemore-Gardner

"Great dish. I had it while I was in Korea and had to bring it back with me; the recipe that is. The dish is ready after 30 minutes, but the cucumbers become infused with more flavor after 12 to 24 hours."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

1 h 10 m servings 33 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 33 kcal
  • 2%
  • Fat:
  • 2.1 g
  • 3%
  • Carbs:
  • 3.9g
  • 1%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 366 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Ready In

  1. Cut cucumber into 4-inch pieces and cut each piece into quarters. Place cucumber pieces in a bowl, add salt, and mix until coated. Let cucumbers stand at room temperature until liquid has been extracted, about 30 minutes; drain.
  2. Combine scallions, vinegar, garlic, ginger, chile oil, Korean chile powder, sugar, and fish sauce in a non-reactive bowl.
  3. Stir cucumbers into the vinegar mixture; cover bowl with plastic wrap. Refrigerate cucumber mixture until chilled and flavors have blended, at least 30 minutes.

Footnotes

  • Cook's Note:
  • You can find fish sauce and Korean chile powder (gochugaru, gochugalu, or Korean crushed red pepper) in the Asian-food section of large supermarkets and in Asian specialty markets.
  • Editor's Note:
  • The nutrition data for this recipe includes the full amount for the salt. The actual amount of the salt consumed will vary.

Reviews

Read all reviews 4
Most helpful
Most positive
Least positive
Newest

This is just like the Korean Cucumber Kimchi we enjoyed in Seoul. Delicious. We make this weekly and give mason jars of it to our family and friends. I recommend using English cukes as recommen...

So simple and so good. Made a couple adjustments since I live in the middle east and a few ingredients aren't available. But still awseome!

Not too salty at all but you have to use kosher salt NOT table salt and rinse about 6 times. This was Delish.. Hubby ate it for breakfast, lunch and dinner until gone. I made this as is only add...

So easy, only changed the amount of Korean chile powder, since I like it a little hotter.. Thanks again for posting this recipe .

Other stories that may interest you