Oi-sobagi with Cucumbers & Kimchi. Needless to say, oi sobagi is best made in the summer when cucumbers are in their peak season. I usually make it with Korean cucumbers whenever I can find them. They are long and slender with thin whitish/pale green skin.
Place cucumbers, chives, radish, and sesame seeds in an air-tight container. This style, known as oi sobagi (오이소박이) in Korean (literally "stuffed cucumber") uses cucumbers. In Korea, Oi Sobagi is more often enjoyed during the spring and summer time when cucumbers are in season. You can cook Oi-sobagi with Cucumbers & Kimchi using 3 ingredients and 5 steps. Here is how you cook it.
Ingredients of Oi-sobagi with Cucumbers & Kimchi
- It's 1 of Cucumber.
- It's 2 tbsp of Store-bought kimchi.
- You need 1 pinch of Salt.
However, you can enjoy it for any meals at any time of the year. Stuffed Cucumber Kimchi (Oi Sobagi) This stuffed Korean cucumber kimchi recipe is so delicious, crunchy, light, and spicy. Perfect for a hot summer day! This kimchi can be eaten fresh immediately after making it, or it can also be left to ferment in the refrigerator for up to two months.
Oi-sobagi with Cucumbers & Kimchi instructions
- 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 https://cookpad.com/us/recipes/152566-beef-stir-fry-with-gochujiang-yakiniku-sauce.
- "Mentaiko Mayo Boats" https://cookpad.com/us/recipes/146831-mentaiko-mayonnaise-cucumber-boats.
Oi Sobagi (오이 - cucumber, 소박이 - stuffed or filled) is a side dish, or banchan, that I love to eat with rice and grilled meat. The freshness of the cucumber cuts the grease from the protein-rich meal, and the saltiness and spiciness of the dish balances out with the sweetness from the rice. Oisobagi kimchi 오이소박이 김치 Cucumber kimchi (oi-sobagi) is made by turning a cucumber into a pocket and stuffing it with vegetables and kimchi paste. It's delicious and refreshing and it's a great kimchi to make when cucumbers are in season and you don't feel like waiting for your kimchi to ferment. Slice a cucumber in half lengthwise, leaving a quarter inch still connected at the bottom.
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