Korean · side
Stuffed Cucumber Kimchi (Oi-sobagi)
Video by Maangchi on YouTube · Open on YouTube
- Low carb (6.9 g net carbs) but not keto: 22% of the energy is from fat, and keto meals get about 60% or more
- Pescatarian
- Gluten-free ingredients
- Dairy-free
- Nut-free
Contains: Fish, Sesame. Check labels on stock, sauces and spice mixes.
A fresh kimchi you can eat the same day: crunchy cucumber with raw carrot, onion and chives. About 50 kcal a serve, rich in vitamin K and a source of vitamin A, with one tablespoon of sugar for ten serves. It is salty (about 900 mg sodium a serve).
The printable card is ink-friendly, fits on one page and has a QR code back to this recipe.
Ingredients 11
Method
Tap a time to watch that step in the video.
- Wash the cucumbers and trim off any brown ends. Cut each one lengthwise twice, at right angles, stopping about ½ inch from one end so the quarters stay joined and form a pocket. 0:22
- Rub the cucumbers inside and out with the salt and leave 20 minutes, turning them over halfway, until they soften slightly and release water. 1:11
- Meanwhile cut the chives into ½-inch pieces, slice the onion thinly, cut the carrot into matchsticks and mince the garlic. Mix them with the hot pepper flakes, fish sauce, sugar, water and sesame seeds to make the stuffing. 1:39
- Rinse the cucumbers quickly in cold water to remove the excess salt and drain. 4:07
- Open each pocket and stuff it generously. Eat straight away, crisp and fresh, or leave covered on the counter for a couple of days to turn sour, then refrigerate. 4:27
- Snip into bite-sized pieces with scissors and serve with rice and a mild, non-spicy soup. 5:52
Tip. Serves 10 as a side (our estimate). For a vegan version swap the fish sauce for soy sauce or tamari. Korean, English or Persian cucumbers work in place of kirby. Keep leftovers in the fridge.
The method is a summary in our words — the video shows every step.
One serve gives you 1 of 10
Where the energy comes from one serve
- Net carbs 59%
- Protein 18%
- Fat 23%
For comparison, low-carb eating usually gets under 26% of its energy from carbs, and ketogenic eating under 10%. Why this is here
Vitamins & minerals % of a day, one serve · tap for more
Vitamin K High25%
30 µg a serve, mostly from kirby cucumbers (50%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.
Vitamin A Source19%
172 µg a serve, mostly from gochugaru (57%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.
Vitamin B6 Source11%
0.2 mg a serve, mostly from gochugaru (43%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.
Show the other 12
Magnesium9%
36 mg a serve, mostly from kirby cucumbers (32%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.
Iron8%
1.5 mg a serve, mostly from gochugaru (58%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.
Vitamin C8%
7.1 mg a serve, mostly from buchu (41%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.
Vitamin E8%
1.3 mg a serve, mostly from gochugaru (93%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.
Potassium6%
300 mg a serve, mostly from kirby cucumbers (44%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.
Zinc5%
0.5 mg a serve, mostly from kirby cucumbers (35%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.
Folate5%
21 µg a serve, mostly from kirby cucumbers (30%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.
Calcium4%
48 mg a serve, mostly from kirby cucumbers (30%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.
Selenium2%
1.2 µg a serve, mostly from toasted sesame seeds (29%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.
Vitamin B121%
0 µg a serve, mostly from fish sauce (100%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.
Omega-31%
0 g a serve, mostly from gochugaru (82%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.
Vitamin D0%
0 µg a serve. Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.
Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works
You might also like
Baek-kimchi (Non-Spicy White Kimchi)Korean · 21 kcal · 0.9 g protein
Gat-kimchi (Mustard Greens Kimchi)Korean · 24 kcal · 1.9 g protein
Gim-gui (Korean Roasted Seaweed Sheets)Korean · 49 kcal · 2 g protein
Kkakdugi (Cubed Radish Kimchi)Korean · 16 kcal · 0.6 g protein
Kongnamul-guk (Korean Soybean Sprout Soup)Korean · 120 kcal · 7.2 g protein
Pa-kimchi (Green Onion Kimchi)Korean · 23 kcal · 1.2 g protein
Recipe and video by Maangchi; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.