Cucumber Kimchi

Cucumber kimchi (oi-sobagi) is made by turning a cucumber into a pocket and stuffing it with vegetables and kimchi paste. It’s delicious and refreshing and it’s a great kimchi to make when cucumbers are in season and you don’t feel like waiting for your kimchi to ferment. You can eat this right away: they’re cool, spicy, and crunchy. Cucumber kimchi is a good example of a kimchi that doesn’t have to be fermented to be great.
  • 2 pounds kirby cucumbers (9 or 10 cucumbers) or 4 4½ inch long small, thin cucumbers.
  • 2 tablespoons salt
  • 1 cup buchu (Asian chives), chopped into ½ inch pieces
  • 4 garlic cloves, minced
  • 1 medium carrot, cut into thin matchsticks (about 1 cup)
  • 1 cup onion, sliced thinly
  • ½ cup hot pepper flakes
  • 3 tablespoons fish sauce
  • 1 tablespoon sugar
  • ¼ cup water
  • 1 tablespoon sesame seeds

Cucumber Kimchi :: Cam Location