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.
Recipe by Hungry Gopher at https://hungrygopher.com/easy-cucumber-kimchi/