Korea

Oi sobagi

Name: Oi sobagi
Total time: 45 min
Yield: 8 servings
Cuisine: Korean
Ingredients: 4 small firm cucumbers cucumber; 2 tbsp coarse salt salt; 2 cups for brine water; a handful 2 cm lengths garlic chives; a little julienned carrot; 1/4 thinly sliced onion; 2 1/2 tbsp gochugaru; 4 cloves minced garlic; 1/2 tsp minced ginger; 1 tbsp fish sauce; 1 tsp sugar

Crisp cucumbers split and stuffed with chives and chilli. Summer's kimchi.

45 minTime

1 gProtein each

mediumSpice

Stuffed cucumber2 chapters · 1 min read

Make it your way

Grandma's wayCucumbers stuffed with chive and chilli seasoning.

The original

31kcalsame

1 gproteinsame

2 gfibresame

45minutessame

Oi sobagi.

Per serving, worked out from the ingredient table.

Ingredients

Cucumber4 small firm cucumbers

Salt2 tbsp coarse salt

Water2 cups for brine

Garlic chivesa handful, 2 cm lengths

Carrota little, julienned

Onion¼, thinly sliced

Gochugaru2½ tbsp

Garlic4 cloves, minced

Ginger½ tsp, minced

Fish sauce1 tbsp

Sugar1 tsp

Method

5 steps

1Cut cucumbers into 6 cm lengths and slit each in a cross from one end, leaving 1 cm uncut.
2Dissolve the salt in hot water, pour over the cucumbers and brine for 30 minutes.
3Mix chives, carrot, onion, gochugaru, garlic, ginger, fish sauce and sugar.
4Drain cucumbers, stuff each slit with filling and pack into a container.
5Leave at room temperature for half a day, then chill.

Serve it like this

Serve chilled, cut into bite size pieces, in a small dish next to grilled meat or noodles.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Korea

Oi sobagi

Crisp cucumbers split and stuffed with chives and chilli. Summer's kimchi.

45 minTime

1 gProtein each

mediumSpice

Stuffed cucumber2 chapters · 1 min read

Make it your way

Grandma's wayCucumbers stuffed with chive and chilli seasoning.

The original

31kcalsame

1 gproteinsame

2 gfibresame

45minutessame

Oi sobagi.

Per serving, worked out from the ingredient table.

Ingredients

Cucumber4 small firm cucumbers

Salt2 tbsp coarse salt

Water2 cups for brine

Garlic chivesa handful, 2 cm lengths

Carrota little, julienned

Onion¼, thinly sliced

Gochugaru2½ tbsp

Garlic4 cloves, minced

Ginger½ tsp, minced

Fish sauce1 tbsp

Sugar1 tsp

Method

5 steps

1Cut cucumbers into 6 cm lengths and slit each in a cross from one end, leaving 1 cm uncut.
2Dissolve the salt in hot water, pour over the cucumbers and brine for 30 minutes.
3Mix chives, carrot, onion, gochugaru, garlic, ginger, fish sauce and sugar.
4Drain cucumbers, stuff each slit with filling and pack into a container.
5Leave at room temperature for half a day, then chill.

Serve it like this

Serve chilled, cut into bite size pieces, in a small dish next to grilled meat or noodles.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Oi sobagi

Make it your way

Ingredients

Method

Oi sobagi

Make it your way

Ingredients

Method

Make it a meal