Oi-sobagi with Cucumbers & Kimchi - cucumber

Method

• Wash the cucumber and slice it into 5-6 pieces, and then cut into each 3/4 of the way.
• Put the slices in a bowl, sprinkle salt on top, and let sit for 30 minutes.
• Squeeze hard to remove the water content from the cucumbers.
• Then, take the kimchi that has been well drained and pack it into the cucumbers.
• Use as much as you like.
• In the picture, I have six pieces that used about 2 tablespoons.
• Chill in the fridge and serve.
• It's simple and full of umami.
• For a kimchi and egg rice bowl, check out
• "Mentaiko Mayo Boats"