Cucumber Kimchi Oi Gimchi Recipes

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OI SOBAGI (STUFFED CUCUMBER KIMCHI)



Oi Sobagi (Stuffed Cucumber Kimchi) image

This stuffed cucumber kimchi, called oi sobagi, is an easy kimchi to make! Being a summer favorite in Korea. It's crisp, crunchy and deliciously refreshing!

Provided by Hyosun

Number Of Ingredients 12

5 Korean cucumbers (or 10 Kirby/pickling cucumbers (about 5-inch long))
Salting water:
6 cups water
½ cup coarse sea salt
3 ounces Korean garlic chives (buchu (부추))
3 ounces Korean radish (mu or 1/4 medium onion)
5 tablespoons Korean red chili pepper flakes (gochugaru)
2 tablespoons salted shrimp (finely chopped) (saeujeot (새우젓))
1 tablespoon fish sauce, myeolchiaekjeot ((멸치액젓))
1 tablespoon minced garlic
1 teaspoon finely grated ginger
2 teaspoons sugar

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.

CUCUMBER KIMCHI (OI SOBAEGI)



Cucumber Kimchi (Oi Sobaegi) image

Great dish. I had it while I was in Korea and had to bring it back with me; the recipe that is. The dish is ready after 30 minutes, but the cucumbers become infused with more flavor after 12 to 24 hours.

Provided by Eric Bazemore-Gardner

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 1h10m

Yield 6

Number Of Ingredients 10

1 English cucumber
1 teaspoon kosher salt
2 scallions, white and light green parts only, finely chopped
2 tablespoons rice vinegar
2 cloves garlic, finely chopped
¼ inch piece fresh ginger, finely chopped
1 tablespoon hot chile oil
1 tablespoon Korean chile powder
1 teaspoon white sugar
½ teaspoon fish sauce

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.

Nutrition Facts : Calories 33.5 calories, Carbohydrate 3.9 g, Fat 2.1 g, Fiber 0.8 g, Protein 0.6 g, SaturatedFat 0.3 g, Sodium 365.7 mg, Sugar 1.7 g

QUICK CUCUMBER KIMCHI



Quick Cucumber Kimchi image

While slowly fermented cabbage and pungent garlic are the ingredients most people associate with kimchi, there are dozens and dozens of other versions of Korea's national dish, featuring all manner of vegetables, such as these quickly pickled cucumbers with just a trace of garlic.

Categories     Dinner

Time 40m

Yield 6 servings, 1/4 cup each

Number Of Ingredients 9

2 pickling cucumbers
1 teaspoon kosher salt
2 cloves garlic
2 scallions
1 1/4-inch piece fresh ginger
2 tablespoons rice vinegar
1 tablespoon Korean chile powder
2 teaspoons sugar
1/2 teaspoon fish sauce

Steps:

  • Cut cucumbers in half lengthwise and then crosswise into 1/8-inch-thick half moons. Place in a medium bowl and mix thoroughly with salt. Let stand at room temperature for about 30 minutes.
  • Meanwhile, combine garlic, scallions, ginger, vinegar, chile powder, sugar and fish sauce in a medium nonreactive bowl (see Tip).
  • Drain the cucumbers (discard the liquid). Stir the cucumbers into the vinegar mixture Cover and refrigerate for 12 to 24 hours before serving.

Nutrition Facts : Calories 28 calories, Fat 0 g, SaturatedFat 0 g, Cholesterol 0 mg, Carbohydrate 7 g, Protein 10 g, Sodium 281 mg, Sugar 5 g

CUCUMBER KIMCHI RECIPE



Cucumber Kimchi Recipe image

No need to ferment these cucumbers before you can eat them! This is a 15 minute Cucumber Kimchi Recipe that's fizzy and pungent just like the real thing!

Provided by Caroline Phelps

Categories     Side

Time 15m

Number Of Ingredients 13

4-5 small kirby or persian cucumbers, sliced in half, or 1 English cucumber, sliced into 4 sticks lengthwise, and each stick into 4 pieces.
1 carrot (cut into thin strips)
1 small onion (cut into thin slices)
1 cup chives (chopped into strips)
3 cloves garlic
1/2 cup gochugaru (red chili pepper flakes powder)
2 1/2 tablespoons fish sauce
1 tablespoon sugar
1/4 cup water
2 tablespoons rice vinegar
1 teaspoon kosher salt
1 teaspoon sesame oil
1 teaspoon sesame seeds

Steps:

  • Put all the vegetables in a large tupperware container (black color is better to prevent staining)
  • In a mixing bowl, add all the ingredients for the sauce and mix well.
  • Pour the sauce over the vegetables and using your hands (covered with gloves) or a spoon, spread/mix evenly to coat the vegetables.
  • Serve immediately or leave for a few hours for softer texture and more infused flavors.

Nutrition Facts : Calories 98 calories, Sugar 7.4 g, Sodium 1303.4 mg, Fat 3.8 g, SaturatedFat 0.6 g, TransFat 0 g, Carbohydrate 16.7 g, Fiber 4.4 g, Protein 2.8 g, Cholesterol 0 mg

CUCUMBER KIMCHI (OI KIMCHI)



Cucumber Kimchi (Oi Kimchi) image

Korean cucumber kimchi recipe. Learn how to make quick and easy cucumber kimchi (oi kimchi)

Provided by Sue | My Korean Kitchen

Categories     Side dishes

Time 30m

Number Of Ingredients 11

3 Lebanese cucumbers ((450 g / 1 pound), other cucumber suitable for pickling is ok to use, rinsed)
1 Tbsp coarse sea salt
50 g carrots ((1.7 ounces), julienned (optional))
20 g garlic chives (or chives (0.7 ounces), chopped in same length as the cucumber (optional))
2 Tbsp gochugaru ((korean chili flakes))
1 Tbsp minced garlic
1 Tbsp grated red apple (or asian pear)
1 Tbsp honey (or sugar)
1/2 Tbsp saeujeot ((Korean salted shrimp), minced (if you don't have this add more fish sauce below))
1/2 tsp Korean fish sauce
1/2 tsp minced ginger

Steps:

  • Cut off both ends of the cucumber. Divide the cucumber into 3 pieces then cross cut each piece length ways. You should end up with 4 to 5 cm (1.5 inch) length cucumber pieces. Put the cucumber into a large bowl then scatter the coarse sea salt around on top. Gently mix them so that the cucumber gets pickled evenly. Set it aside for 20 minutes.
  • Gently brush off the salt from the cucumber then transfer the cucumber into a clean bowl. Pour in the kimchi sauce then mix them gently. (If using) Add the carrots and garlic chives then mix with the rest again. Transfer into a glass container and cover.
  • Keep it at room temperature for about 12 to 18 hours then move it to the fridge. Serve once chilled.

Nutrition Facts : Calories 42 kcal, Carbohydrate 8 g, Protein 1 g, Sodium 1249 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

SPICY STUFFED CUCUMBER KIMCHI (OI-SOBAGI)



Spicy stuffed cucumber kimchi (Oi-sobagi) image

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. You can eat this right...

Categories     Kimchi

Yield Medium-sized batch

Number Of Ingredients 10

1 tablespoon toasted sesame seeds
2 tablespoons kosher salt
1 cup buchu (Asian chives), chopped into ½ inch pieces
4 garlic cloves, minced
1 medium carrot, cut into thin matchsticks (about 1 cup)
1 cup onion, sliced thinly
½ cup hot pepper flakes
3 tablespoons fish sauce
1 tablespoon sugar
¼ cup water

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.

CUCUMBER KIMCHI (OI GIMCHI)



Cucumber Kimchi (Oi Gimchi) image

Provided by Cecilia Hae-Jin Lee

Categories     Vegetable     Side     Vegetarian     Dinner     Lunch     Leek     Cucumber     Healthy     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 1/2 gallon

Number Of Ingredients 10

10 pickling cucumbers, just over a pound
1/3 cup table salt
4 1/3 cups water
6 cloves garlic, minced
1/2 onion, diced
1/2 bunch Korean leeks (buchu), cut into 1/2-inch lengths
5 green onions, cut into 1/2-inch lengths
1/4 cup Korean chile powder
1 tablespoon coarse sea or kosher salt
1 teaspoon sugar

Steps:

  • Cut the cucumbers lengthwise into quarters and place in a large bowl. Dissolve the table salt in 4 cups of the water and pour over the cucumbers. Soak the cucumbers for about 20 minutes.
  • Combine the garlic, onion, Korean leeks, green onions, chile powder, and sea salt in another large bowl.
  • Remove the cucumbers from the salt water and rinse. Add the cucumbers to the spicy mixture and mix until the cucumbers are all well coated. Stuff the cucumbers into a 1/2-gallon glass jar, pressing firmly until filled.
  • Dissolve the sugar in the remaining 1/3 cup water and pour over the cucumbers. Cover tightly. Let sit in a cool, dark place for 2 to 3 days before opening to see if it's ripe. The cucumbers should be sour and have absorbed the salt and flavors of the seasoning. Refrigerate after opening. It will keep for almost 2 weeks in the refrigerator.

OI SOBAGI



Oi Sobagi image

This spicy cucumber kimchi is a perfect summer side dish. (Oi means cucumber and sobagi indicates it's been cut in a cross shape and stuffed with a seasoned mixture.) It is often made with Korean cucumbers, which have very thin skins and few seeds, but this recipe uses Kirby cucumbers. They are more accessible in the U.S. and hold up just as well during the fermentation process, staying firm and crisp. Unlike traditional kimchi made with cabage, cucumber kimchi shouldn't be kept more than 7 days at most, and it is best eaten within 2 to 3 days.

Provided by Food Network Kitchen

Categories     side-dish

Time 5h35m

Yield about 6 to 7 cups

Number Of Ingredients 12

4 tablespoons Korean coarse sea salt (see Cook's Note)
2 pounds Kirby cucumbers (about 6 to 8)
1 tablespoon glutinous rice flour
1 1/4 teaspoons sugar
1 ounce carrot (about a 1-inch piece), julienned
1 ounce Chinese chives, chopped
1/4 small onion, thinly sliced
1/4 cup plus 2 tablespoons coarse gochugaru
2 tablespoons fish sauce
2 tablespoons minced garlic
1 tablespoon crushed red pepper flakes
1 tablespoon fermented salted shrimp

Steps:

  • Whisk together the sea salt and 5 cups lukewarm water in a large bowl until most of the salt is dissolved, then set the brine aside.
  • Cut off a small piece from both ends of the cucumbers, then halve each cucumber crosswise. Cut each half lengthwise from the wider end until you reach 1/2 inch from the thinner end. (Do not cut all the way through the cucumber.) Turn the cucumber 90 degrees and repeat the process. What you have now is 4 equal "spears" of the cucumber held together at the thinner end.
  • Add the cucumbers to the brine and let soak until the spears can bend slightly without breaking, 3 to 4 hours. Drain the cucumbers cut-side down in a colander for 1 hour.
  • Meanwhile, whisk together rice flour, 1/4 teaspoon of the sugar and 1/2 cup water in a small pot. Heat over medium-high heat and whisk constantly until thickened, 4 to 5 minutes. (The mixture will start bubbling at about 2 minutes.) It is ready when you tilt the pot and streaks/lines in the mixture formed from the whisk on bottom of the pot don't fill in. Set the paste aside until ready to use.
  • Combine the carrots, chives, onions, gochugaru, fish sauce, garlic, chili flakes, salted shrimp, the remaining 1 teaspoon sugar and reserved paste in a medium bowl.
  • Working with one cucumber at a time, hold the spears open with one hand and use your other hand to stuff the vegetable mixture between the spears and slather it all over. (Distribute the mixture evenly among the cucumbers.) Serve immediately or transfer to an airtight container and let sit at room temperature for 4 to 6 hours so the flavors develop more. I think the kimchi tastes best cold, so also like to refrigerate it for at least an hour before serving. It will keep in the refrigerator for up to 1 week.

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