Vegetarian mains
Kimchi stuffed cucumbers (Oi Sobagi)
These kimchi stuffed cucumbers are a summertime favourite in South Korea. While this recipe has all of the flavours of kimchi, it doesn’t require the fermentation period.
Crisp, spicy and refreshing; serve these at a barbecue and they will be all anyone talks about!
Cook's notes
Add less chilli if you don’t like spicy food.
Ingredients
- 4 mini cucumbers or 2 standard cucumbers
- 1 thumb of ginger
- 5 garlic cloves
- 2 red chillies
- 1 tbsp fish sauce, or vegetarian fish sauce
- 2 tsp sesame oil
- juice of one lime
- 1 carrot
- coriander, finely chopped, to garnish
- toasted sesame seeds, to garnish
Method
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Step 1
If using mini cucumbers, slice into quarters lengthways, leaving the end intact so it still stays together. If using larger cucumbers, cut them in half and then treat each half like the mini cucumbers; quartering lengthways but leaving the end intact still. Rub sea salt into the cucumbers, getting inside the slices too, and place in a colander above a bowl. Set aside for 20 minutes. Remove from the colander and rinse with cold water to remove the salt.
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Step 2
Combine the ginger, garlic, chilli, cucumber peel, fish sauce, lime juice and sesame oil in a food processer and blitz until you’ve got a smooth paste. Grate the carrot and mix into the paste.
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Step 3
Massage the paste into the cucumbers, making sure you get in between the slices too. Allow to marinate for 30 mins.
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Step 4
Serve with toasted sesame seeds and coriander on top.