Name: Cucumber Kimchi (Oi Sobaegi)
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: English cucumber - 1; Kosher salt - 1 teaspoon; Scallions, white and light green parts only, finely chopped - 2; Rice vinegar - 2 tablespoons; Garlic, finely chopped - 2 cloves; Fresh ginger, finely chopped - ¼ inch piece; Hot chile oil - 1 tablespoon; Korean chile powder - 1 tablespoon; White sugar - 1 teaspoon; Fish sauce - ½ teaspoon

Ingredients for - Cucumber Kimchi (Oi Sobaegi)

1. English cucumber 1

2. Kosher salt 1 teaspoon

3. Scallions, white and light green parts only, finely chopped 2

4. Rice vinegar 2 tablespoons

5. Garlic, finely chopped 2 cloves

6. Fresh ginger, finely chopped ¼ inch piece

7. Hot chile oil 1 tablespoon

8. Korean chile powder 1 tablespoon

9. White sugar 1 teaspoon

10. Fish sauce ½ teaspoon

How to cook deliciously - Cucumber Kimchi (Oi Sobaegi)

1 . Stage

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 . Stage

Combine scallions, vinegar, garlic, ginger, chile oil, Korean chile powder, sugar, and fish sauce in a non-reactive bowl.

3 . Stage

Stir cucumbers into the vinegar mixture; cover bowl with plastic wrap. Refrigerate cucumber mixture until chilled and flavors have blended, at least 30 minutes.