Name: Oi Sobagi (Korean Cucumber Kimchi)
Prep time: 25 min
Cook time: 25 min
Yield: 20
Ingredients: Kirby cucumbers, trimmed and halved - 10; Water - 8 cups; Coarse sea salt - 1 cup; Korean red pepper flakes (gochugaru) - 1 cup; Water - ½ cup; Fish sauce - ¼ cup; White sugar - 2 tablespoons; Minced garlic - 2 tablespoons; Minced ginger - 2 teaspoons; Salted fermented shrimp (saewujeot) - 1 tablespoon; Garlic chives, cut into 1/2-inch pieces - 2 cups; Radish, cut into matchstick-size pieces, or to taste - 1; Sesame seeds, or to taste - 1 pinch

Ingredients for - Oi Sobagi (Korean Cucumber Kimchi)

1. Kirby cucumbers, trimmed and halved 10

2. Water 8 cups

3. Coarse sea salt 1 cup

4. Korean red pepper flakes (gochugaru) 1 cup

5. Water ½ cup

6. Fish sauce ¼ cup

7. White sugar 2 tablespoons

8. Minced garlic 2 tablespoons

9. Minced ginger 2 teaspoons

10. Salted fermented shrimp (saewujeot) 1 tablespoon

11. Garlic chives, cut into 1/2-inch pieces 2 cups

12. Radish, cut into matchstick-size pieces, or to taste 1

13. Sesame seeds, or to taste 1 pinch

How to cook deliciously - Oi Sobagi (Korean Cucumber Kimchi)

1 . Stage

Place cucumbers onto one end, slice in half down the length to create and x-shape, leaving the last 1/4-inch uncut; place into a bowl. Combine 8 cups water and sea salt in a saucepan over medium heat; bring to a boil. Pour brine mixture onto the cucumbers; brine until flavors combine, about 1 hour.

2 . Stage

Combine red pepper flakes, 1/2 cup water, fish sauce, sugar, garlic, ginger, and fermented shrimp in a bowl; mix until sauce is thoroughly combined.

3 . Stage

Rinse cucumbers in cold water; place in a colander to drain. Sit until semi-dry, about 10 minutes.

4 . Stage

Lather cucumbers with sauce, inside and out, making sure to stuff the x-shaped cut as well. Place cucumbers, chives, radish, and sesame seeds in an air-tight container. Let sit at room temperature until flavors combine, 1 to 2 days; refrigerate until ready to serve.