📍 Where this dish comes from: Sunchang · Sunchang Traditional Gochujang Village
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Oi-sobagi is crisp cucumbers split open and stuffed with a spicy chive and radish filling. It is a summer kimchi, ready in just a day, and one of the most refreshing banchan you can make.
Servings: 1 6 to 8 pieces
Ingredients
- 6 Korean or Kirby cucumbers
- 2 tablespoons coarse sea salt
- 1 cup garlic chives (buchu) or scallion greens cut into 1/2-inch pieces
- 1/4 cup daikon finely julienned
- 1/4 small onion finely sliced
- 2 tablespoons gochugaru
- 1 tablespoon fish sauce
- 1 teaspoon salted shrimp minced
- 1 teaspoon allulose
- 3 cloves garlic minced
Instructions
- Cut the cucumbers into 3-inch lengths. Make a deep cross-shaped cut through each piece, leaving 1/2 inch uncut at one end.
- Rub with salt and let sit for 30 minutes, then rinse and pat dry.
- Mix the remaining ingredients into a stuffing. Gently open each cucumber and pack the stuffing into the cuts.
- Place in a container, cover and leave at room temperature for 6 to 8 hours, then refrigerate. Eat within 5 days.
Notes
Tip: Oi-sobagi is best eaten within a few days while the cucumbers are still crisp.
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This recipe is from The Ultimate Korean Keto Cookbook by Gisele Costello, Chapter 10: Sauces & Kimchi (Sunchang Traditional Gochujang Village). See all Korean recipes