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Oi sobagi is cucumber kimchi. Panchang is a common Korean snack served as an accompaniment to a main course. Moderately spicy, slightly spicy and very pleasant to the taste!
Ingredients:
Cucumber.
6-8 pcs. Onion.
1 medium bulb. Green onion.
6-10 feathers. Carrot.
1 PC. Garlic.
3-4 cloves. Medium pepper flakes.
1 st. l. with a hill. Fish sauce.
50 ml. (You can replace the same amount of soy sauce with the addition of a teaspoon of vinegar). Water.
50 ml. Salt.
2 tablespoons. Sugar.
1 teaspoon without a slide. Preparation:
For "oi dogs" it is most convenient to take small cucumbers - 10 centimeters long. Although long-fruited ones are also suitable, it is only worth cutting them in half for convenience.
My cucumbers and, stepping back about 1 cm from the place where the stalk was, we make cuts crosswise along the cucumber. We put the cucumbers in a large bowl and sprinkle generously with salt, especially paying attention that the salt gets into the cuts over the entire area. We leave the pickled cucumbers for 20 minutes, and at this time we ourselves will deal with the filling.
Chop the green onion fairly large. Cut the onion in half and cut into very thin feathers. Alternatively, you can use thin half rings, but feathers will give their taste better. Chop the garlic very finely. It is cut, and not squeezed through a garlic press.
Cut the carrot into very thin strips. Pieces of carrots should be the size of a match. In a large bowl, combine chopped vegetables, sugar, pepper flakes, fish sauce and water. Instead of fish sauce, you can use the same amount of soy sauce and add 1 teaspoon of good weak vinegar.
Mix the contents of the bowl well so that all vegetables are evenly coated with pepper and sauce. Now back to cucumbers. We shift them into a colander and quickly rinse under a strong stream of water from excess salt.
Having slightly salted, the cucumbers have become softer at the same time, so it will be a little easier to stuff them without fear of breaking them. We generously lay the prepared filling in the cuts on each cucumber. Spread the rest of the filling on top of the cucumbers. You can eat immediately, you can leave for several hours and even days. In any case, cucumber kimchi is already completely ready.