Oi-so-bagi || Cucumber Kimchi, 黄瓜辛奇, 小黃瓜辛奇, キュウリキムチ, 오이소박이 3

Oi-so-bagi is a popular Korean side dish made with cucumbers pickled in a spicy and tangy sauce. It’s a refreshing and healthy dish that’s perfect for summer.

Ingredients:

• Cucumbers
• Salt
• Water
• Garlic, minced
• Ginger, minced
• Red pepper powder
• Fish sauce
• Sugar

Instructions:

1. Prepare the Cucumbers:
   • Wash the cucumbers and slice them lengthwise.
   • Sprinkle salt on the cucumbers and let them sit for about 30 minutes to draw out excess water.
   • Rinse the cucumbers and pat them dry.
2. Make the Pickling Sauce:
   • Mix garlic, ginger, red pepper powder, fish sauce, and sugar in a bowl. Add water to create a desired consistency.
3. Pickle the Cucumbers:
   • Pack the cucumbers tightly into a jar or container.
   • Pour the pickling sauce over the cucumbers, making sure they are fully submerged.
   • Seal the container and let it sit at room temperature for a few hours or overnight.

Tips:

• For a spicier kimchi, add more red pepper powder to the pickling sauce.
• To reduce the spiciness, you can adjust the amount of red pepper powder or add more sugar.
• The longer you let the cucumbers pickle, the more flavorful they will become.
• You can store the kimchi in the refrigerator for several weeks.