Easy Cucumber Kimchi Recipe (Oi-Sobagi: 오이소박이)

Easy Cucumber Kimchi Recipe (Oi-Sobagi: 오이소박이)

Easy Cucumber Kimchi Recipe in 5 minutes

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This cucumber kimchi recipe can be enjoyed fresh or fermented. It’s packed with flavors from the seasoning.

I love cucumbers.  They are refreshing, crunchy, and delicious.  Cucumbers are one of staple vegetables commonly found in my fridge.  How do I eat them?  For a quick snack, I slice them into sticks and eat them with a delicious Korean dipping sauce called, ssamjang.  I also make a 5 minute Korean cucumber salad, turn them into cucumber kimchi, add a slice to my fizzy water, or cover my face with thin slices of cucumber to naturally moisturize my face.  (“Mr. Lunch claims that I look like a “salad” when I do this”.)

Cucumbers have a seemingly endless number of uses.

Last week, I was thrilled to see cucumbers popping up all over my local farmer’s market.  Yet another reason I love the dawn of summer.

 

Try this nourishing, delicious cucumber kimchi and give these under-appreciated cucumbers a big shout out!

Easy Cucumber Kimchi (Oi-Sobagi: 오이소박이)
 
MEAL PAIRING TIP: BULGOGI: KOREAN BEEF BBQ(불고기)

SERVES 2 Total: 5 minutes Active: 5 minutes
Ingredients
  • 4 Persian cucumbers
  • ¼ medium onion, thinly sliced
  • 1 cup garlic chives, cut into 2 inch pieces
  • ½ tsp. garlic, minced
  • 2 tsp. cane sugar
  • ¾ tsp. kosher salt
  • 1 tsp. fish sauce
  • 2 Tbsp. Gochugaru (Korean red pepper flakes)
    *Adjust this amount to suit your preferred level of spice
Instructions
  1. Trim the ends of the cucumbers and cut them in half lengthwise. Then, cut each half into quarters lengthwise. Add them to a medium mixing bowl.
  2. Add the rest of the ingredients and bring it all together.
  3. Serve and enjoy.
Notes
*Gopher’s Tip:
You can keep this in the refrigerator up to 2-3 weeks, but personally, I like cucumber kimchi the best when it’s freshly made.

 

Can’t find ingredients?  Here is an online source for Korean Ingredients.

easy kimchi recipe

 

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2 Responses

  1. My understanding is that kimchi is a fermented dish.
    This looks just like a cucumber salad…?

    • Great question, cis. Kimchi refers a fermented dish as you pointed out. This cucumber kimchi recipe can be enjoyed after fermentation by aging it at room temperature. I happen to like this cucumber kimchi when it is fresh. That being said, it’ll develop a nice tanginess as it ferments. So you can enjoy it that way as well.

      I hope this answers your question.

      HG