Our mini cucumbers are full of flavour but this recipe takes them to another level. Chef James stuffs them with a quick kimchi (no fermentation needed) for the ultimate South Korean dish - Oi Sobagi, a summertime favourite over there. Crisp, spicy and refreshing; serve these at a barbecue and they will be all anyone is talking about!
Full recipe on our website: [ Ссылка ]
![](https://s2.save4k.ru/pic/HyO97KlIn8M/maxresdefault.jpg)