Oisobagi Kimchi (stuffed Cucumber Kimchi)

Name: Oisobagi Kimchi (stuffed Cucumber Kimchi)
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 1
Cuisine: Korean, Asian
Ingredients: 1 carrot julienned; 1 bunch garlic chives (the flat leaf variety about 2 cups chopped); 10 kirby cucumbers; 3 cloves garlic, grated; 79 milliliters handful of gochugaru; 1 Tbsp honey; 59 milliliters ball of miso (about; 1 handful salt; 2 Tbsps small handful sesame seeds (about

Oisobagi Kimchi (stuffed Cucumber Kimchi) is a gluten free, dairy free, and vegetarian side dish. This recipe covers 64% of your daily requirements of vitamins and minerals. One serving contains 692 calories, 30g of protein, and 17g of fat. This recipe serves 1. If you have carrot, honey, gochugaru, and a few other ingredients on hand, you can make it. It is an expensive recipe for fans of Korean food. From preparation to the plate, this recipe takes approximately 1 hour.

Ingredients

Servings:

carrot julienned 1bunch

garlic chives (the flat leaf variety about 2 cups chopped)10

kirby cucumbers 3cloves

garlic, grated 79milliliters

handful of gochugaru 1Tbsp

honey 59milliliters

ball of miso (about 1handful

salt 2Tbsps

small handful sesame seeds (about

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Botanica Wines Mary Delany Chenin Blanc. Reviewers quite like it with a 5 out of 5 star rating and a price of about 32 dollars per bottle.