Oisobagi

Oisobagi is a refreshing Korean cucumber salad filled with a spicy and savory mixture, perfect for a weeknight meal. This vibrant dish combines crunchy cucumbers with a zesty filling, making it a delightful side or light main course.

Korean · 45 min · 4 servings · Grzegorz P.

Ingredients

• 4 cucumbers, medium-sized
• 1 tbsp salt
• 2 cloves garlic, minced
• 2 spring onions, chopped
• 2 tbsp gochugaru (Korean red pepper flakes)
• 2 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 tbsp sesame seeds, toasted

Method

1. Wash the cucumbers and cut them in half lengthwise. Scoop out the seeds using a spoon to create a hollow center.
2. Sprinkle salt inside and outside the cucumber halves. Let them sit for about 15 minutes to draw out excess water.
3. In a bowl, combine minced garlic, chopped spring onions, gochugaru, sesame oil, soy sauce, and sugar to create the filling.
4. After 15 minutes, rinse the cucumbers under cold water to remove excess salt, then pat dry with paper towels.
5. Stuff the cucumber halves with the spicy filling mixture, pressing gently to pack it in.
6. Slice the stuffed cucumbers into bite-sized pieces and arrange them on a serving plate.
7. Sprinkle toasted sesame seeds over the top for garnish.
8. Serve immediately or refrigerate for about 30 minutes to enhance the flavors.

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