Oisobagi

Oisobagi is a refreshing and vibrant Korean cucumber salad that showcases the crunchy texture of cucumbers paired with a flavorful spicy filling. This vegan dish is perfect for a light lunch and is packed with nutrients.

Ingredients

• Cucumbers - 2 medium
• Cooked quinoa - 100 grams
• Carrot - 1 medium, grated
• Red bell pepper - 1 small, finely diced
• Green onion - 2 stalks, chopped
• Garlic - 1 clove, minced
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Gochugaru (Korean red pepper flakes) - 1 teaspoon
• Salt - to taste
• Sesame seeds - 1 tablespoon

Steps

1. Wash the cucumbers and cut them in half lengthwise, scooping out the seeds with a spoon to create a hollow shell.
2. In a bowl, combine the cooked quinoa, grated carrot, diced red bell pepper, chopped green onion, minced garlic, soy sauce, sesame oil, rice vinegar, and gochugaru. Mix well until all ingredients are evenly coated.
3. Taste the filling and add salt as needed.
4. Stuff each cucumber half with the quinoa mixture, pressing slightly to pack it in.
5. Sprinkle sesame seeds on top of the stuffed cucumbers.
6. Serve immediately or chill for 10 minutes for a refreshing, cool dish.

Nutrition

• Calories: 250
• Protein: 8 g
• Carbs: 36 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.4 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• High in fiber and protein from quinoa, promoting digestive health.

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