Recipe courtesy of David Rosengarten
Cucumber Kimchi (Oie Sobaegi)
- Level: Easy
- Yield: 1 Pint.
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 94
- Total Fat
- 2
- Saturated Fat
- 0
- Carbohydrates
- 20
- Dietary Fiber
- 6
- Sugar
- 7
- Protein
- 5
- Cholesterol
- 10
- Sodium
- 787
Ingredients
4 Kirby (pickling) cucumbers (about 1 pound)
3 tablespoons coarse salt
1 small onion, finely chopped
10 Chinese chives, cut in 1-inch pieces
3 scallions, finely chopped
1/4 cup finely-minced carrot
3 tablespoons salted baby shrimp (saewoo jut), chopped
2 tablespoons hot red chili powder
2 tablespoons hot water
2 teaspoons very finely-minced garlic
1 teaspoon finely-minced ginger
Directions
- Halve each cucumber horizontally, then each half vertically in 4 to make 32 pieces in all. Rub them all over with salt and set aside to drain in a colander for 1 hour. In a medium bowl combine remaining ingredients.
- Rinse cucumbers with cold water, drain well and pat dry. Taste for seasoning and salt lightly if no salty flavor remains. Toss with dressing. Transfer to a 1-pint jar and cover tightly. Let sit at room temperature for 24 hours before serving. Can be made several weeks ahead and refrigerated.