Oi Sobagi (Stuffed Cucumber Kimchi) - Japanese-Korean Recipe

From The Observatory
Jump to navigation Jump to search
The printable version is no longer supported and may have rendering errors. Please update your browser bookmarks and please use the default browser print function instead.

Oi Sobagi (Stuffed Cucumber Kimchi)

🌍 Japanese-Korean, Korea Difficulty: ●●●○○



Ingredients

  • 6 kirby cucumbers
  • 2 tsp salt
  • 2 tbsp gochugaru
  • 1 tsp garlic
  • ½ tsp ginger
  • 2 tbsp salted shrimp
  • 4 scallions
  • 1 tsp sugar

Method

  1. Scoring — Score cucumbers in X almost through; salt; rest 30 min; rinse.
  2. Mixing — Mix filling ingredients.
  3. Stuffing — Stuff filling into cucumber slits.
  4. Step 4 — Ferment a few hours; refrigerate.


Tags: kirby cucumbers, gochugaru, garlic, ginger, salted shrimp · Source: Brittani's Almanac

Retrieved from "https://observatory.wiki/w/index.php?title=Recipe:Japanese-Korean/Oi_Sobagi_Stuffed_Cucumber_Kimchi&oldid=24774"