Best 5 Cucumber Kimchi Oi Sobaegi Recipes

OI SOBAGI (STUFFED CUCUMBER KIMCHI)

Steps:

• Rinse cucumbers. Cut off both ends. If using long Korean cucumbers, cut in half (or thirds if long) crosswise.
• Add 6 cups of water with 1/2 cup of salt in a medium size pot. Bring it to a boil. Turn the heat off. Pour the boiling water over the cucumbers in a bowl. Keep the cucumbers submerged by weighing them down with a bowl or plate. Let it sit until the cucumbers are bendable, about an hour or two, depending on your cucumbers and salt.
• Meanwhile, cut the chives into 1/2 inch lengths. Julienne the radish (or onion), and then cut into the same lengths.
• Combine all the stuffing ingredients along with 1/4 cup of water, and mix well. It should taste a bit salty.
• Drain the cucumbers. Holding the top end of the cucumber on the cutting board, run a small knife through the middle lengthwise. Leave 1/2 inch uncut at both ends. Turn the cucumber and make another cut through the middle lengthwise to make a cross cut, again leaving 1/2 inch uncut at both ends. Repeat with all the cucumbers.
• Gently open each slit and insert about a teaspoonful or two of the stuffing. Be sure to fill all 4 slits of each cucumber. Repeat until all the cucumbers are stuffed. Place them in a jar or an airtight container. Leave it out at room temperature for a day. Then, store in the fridge.

SPICY STUFFED CUCUMBER KIMCHI (OI-SOBAGI)

Steps:

• Wash the cucumbers. Make pockets out of them by slicing them twice lengthwise at right angles, ½ inch from one end so the cucumber quarters are still connected to each other at the end. Put them in a big bowl, and sprinkle and rub them with salt inside and out. Let them sit for 10 minutes on the kitchen counter, and then turn them over so they're evenly salted. Then turn them over and let them sit another 10 minutes. Rinse the cucumbers in cold water a couple of times to remove excess salt. Drain and set aside.
• Combine buchu (Asian chives), carrot, hot pepper flakes, fish sauce, sugar, and sesame seeds in a large bowl. Mix well with a wooden spoon.
• Stuff the seasoning paste into the cucumber pockets. If you have sensitive skin, you can wear rubber gloves for this because the paste might irritate your hands.
• Serve immediately as a side dish for rice, and keep the leftovers in the refrigerator. If you prefer it to be fermented a bit more, let the container sit at room temperature for a couple of days until it smells and tastes sour. Then put it into the fridge. Serve cold.

OI-SOBAGI (KOREAN STUFFED CUCUMBER KIMCHI)

Steps:

• Using a sharp knife, trim and discard both ends of the cucumbers. If using long cucumbers (about 10 inches), halve crosswise; for smaller kirby cucumbers, leave whole. Working with one piece of cucumber at a time, halve lengthwise, stopping 1/2 inch from the base to keep cucumber intact. Rotate cucumber 90 degrees and repeat cut, producing a quartered cucumber held together at one end. Repeat with remaining cucumbers.
• Set a colander inside a large bowl. Sprinkle cucumbers evenly with salt, seasoning the cut-open interiors as well as the skins. Arrange in colander, cut-side down, and set aside until cucumbers are softened, pliable, and have released a good amount of water into bowl, about 30 minutes. Drain, reserving 1/4 cup (60ml) of the salty cucumber liquid left in bowl; discard remaining liquid, and wipe out bowl.
• In now-empty bowl, combine daikon, carrot, Asian pear, garlic chives, scallions, garlic, saeujeot, and fish sauce. Using clean hands, gently mix until thoroughly combined. Set aside until vegetables release moisture and look wet on surface, about 1 minute.
• Add gochugaru and gently mix until gochugaru is thoroughly incorporated and begins to absorb liquid released by vegetables, about 1 minute.
• Working with one cucumber at a time, gently squeeze cucumber to release any residual excess moisture. Hold cucumber by un-cut end in your non-dominant hand and, using other hand, pick up approximately 1/3 cup (70g) of the vegetable mixture and gently stuff into cavity, taking care to keep cucumber intact. Transfer to a serving platter or container that can comfortably fit cucumbers in a single layer. Repeat stuffing process with remaining cucumbers. Top oi-sobagi with any leftover filling and reserved cucumber liquid. Serve immediately, or cover and refrigerate for up to 1 week.

CUCUMBER KIMCHI (OI SOBAEGI)

Steps:

• Cut cucumber into 4-inch pieces and cut each piece into quarters. Place cucumber pieces in a bowl, add salt, and mix until coated. Let cucumbers stand at room temperature until liquid has been extracted, about 30 minutes; drain.
• Combine scallions, vinegar, garlic, ginger, chile oil, Korean chile powder, sugar, and fish sauce in a non-reactive bowl.
• Stir cucumbers into the vinegar mixture; cover bowl with plastic wrap. Refrigerate cucumber mixture until chilled and flavors have blended, at least 30 minutes.

CUCUMBER KIMCHI (OI SOBAEGI)

Steps:

• Cut cucumber into 4-inch pieces and cut each piece into quarters. Place cucumber pieces in a bowl, add salt, and mix until coated. Let cucumbers stand at room temperature until liquid has been extracted, about 30 minutes; drain.
• Combine scallions, vinegar, garlic, ginger, chile oil, Korean chile powder, sugar, and fish sauce in a non-reactive bowl.
• Stir cucumbers into the vinegar mixture; cover bowl with plastic wrap. Refrigerate cucumber mixture until chilled and flavors have blended, at least 30 minutes.