Side Dishes
오이소박이
Oi-sobagi (Stuffed Cucumber Kimchi)
Delicious right away, and even deeper in flavor after half a day of fermenting.
Active Time20 min
Total Time30 min
Servings4
DifficultyMedium
Steps
- 1
Cut cucumbers into thirds and score a cross into each piece (do not cut through the ends).
- 2
Brine in salt water for 20 minutes.
- 3
Chop the chives finely and mix with gochugaru, fish sauce, garlic, and ginger to make the filling.
- 4
Stuff the filling into the slits of the brined cucumbers.
