Oi Sobagi (Korean Cucumber Kimchi)

Ingredients and Weight:

• 2 large cucumbers (1 pound) - peeled, seeded, and thinly sliced
• 1 onion (1/2 pound) - thinly sliced
• 1 carrot (1/4 pound) - thinly sliced
• 1/4 cup Korean red pepper flakes
• 1/4 cup fish sauce
• 1/4 cup rice vinegar
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/4 cup chopped fresh cilantro (optional)

Preparation Time:

• 20 minutes

Cooking Time:

• None

Difficulty Level:

• 1 (Simple)

Preparation Method Steps:

1. Place the sliced cucumbers, onion, and carrot in a large bowl.
2. In a small bowl, whisk together the Korean red pepper flakes, fish sauce, rice vinegar, sugar, and salt.
3. Pour the dressing mixture over the vegetables and toss to coat.
4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to overnight.
5. Before serving, sprinkle with chopped fresh cilantro if desired.

Nutritional Information (per serving):

• Calories: 150
• Fat: 4g
• Protein: 2g
• Carbohydrates: 25g
• Fiber: 3g
• Sugar: 10g

Dish Characteristics:

• Crisp and refreshing
• Tangy and savory
• Mildly spicy
• Gluten-free and vegan

User Comments:

-"I love the vibrant colors and crunchy texture." -"Perfect as a side dish or appetizer." -"The flavors are so well-balanced." -"I appreciate the ease of preparation." -"A refreshing take on a classic kimchi recipe."

Special Precautions and Tips:

• Use fresh, crisp cucumbers for the best flavor.
• If you don't have Korean red pepper flakes, you can substitute with regular red pepper flakes and add to taste.
• Let the kimchi marinate for at least an hour before serving to allow the flavors to develop.
• Store leftovers in the refrigerator for up to 1 week.