cucumber kimchi (oi sobaegi)

Ingredients

• Servings: 6
• 1 english cucumber
• 1 teaspoon kosher salt
• 2 scallions, white and light green parts only, finely chopped
• 2 tablespoons rice vinegar
• 2 cloves garlic, finely chopped
• 1/4 inch piece fresh ginger, finely chopped
• 1 tablespoon hot chile oil
• 1 tablespoon korean chile powder
• 1 teaspoon white sugar
• 1/2 teaspoon fish sauce

Recipe

Preparation Time: 10 mins Ready Time: 1 hr 10 mins


• cut cucumber into 4-inch pieces and cut each piece into quarters. place cucumber pieces in a bowl, add salt, and mix until coated. let cucumbers stand at room temperature until liquid has been extracted, about 30 minutes; drain.
• combine scallions, vinegar, garlic, ginger, chile oil, korean chile powder, sugar, and fish sauce in a non-reactive bowl.
• stir cucumbers into the vinegar mixture; cover bowl with plastic wrap. refrigerate cucumber mixture until chilled and flavors have blended, at least 30 minutes.