Oi Sobagi (Korean Cucumber Kimchi)

We have been wanting to do this oi sobagi banchan (cucumber kimchi side dish) for a long time but our local grocery store didn’t have the Kirby cucumbers.

Step: 1

Place cucumbers onto one end, slice in half down the length to create and x-shape, leaving the last 1/4-inch uncut; place into a bowl. Combine 8 cups water and sea salt in a saucepan over medium heat; bring to a boil. Pour brine mixture onto the cucumbers; brine until flavors combine, about 1 hour.

Step: 2

Combine red pepper flakes, 1/2 cup water, fish sauce, sugar, garlic, ginger, and fermented shrimp in a bowl; mix until sauce is thoroughly combined.

Step: 3

Rinse cucumbers in cold water; place in a colander to drain. Sit until semi-dry, about 10 minutes.

Step: 4

Lather cucumbers with sauce, inside and out, making sure to stuff the x-shaped cut as well. Place cucumbers, chives, radish, and sesame seeds in an air-tight container. Let sit at room temperature until flavors combine, 1 to 2 days; refrigerate until ready to serve.

Per Serving: 33 calories; protein 1.4g; carbohydrates 6.1g; fat 1.3g; cholesterol 0.5mg; sodium 4449.5mg.

One of most clear way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and pick more different. If you’re making pasta, make sure for a simple vegetable . Making steak? Go for more light. If you’re want to cooking stir-fry with rice, it must not a good idea to also make a rice salad.

One make sure is also can make to cooking process . You don’t want to push more often your oven by making to do list three dishes at once in there, or be juggling four pans on the cooking items . But often you can made a dish do more often .