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.

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Recipe Summary

prep:
25 mins
cook:
5 mins
additional:
1 day
total:
1 day
Servings:
20
Yield:
20 servings
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Sauce Mixture:

Directions

Instructions Checklist
  • 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.

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  • 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.

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

  • 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.

Editor's Note:

Nutrition data for this recipe includes the full amount of brine. The actual amount of brine consumed will vary.

Nutrition Facts

33 calories; protein 1.4g; carbohydrates 6.1g; fat 1.3g; cholesterol 0.5mg; sodium 4449.5mg. Full Nutrition
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