Oi Sobagi Korean Cucumber Kimchi Recipes

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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 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

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.

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.

OI-SOBAGI (KOREAN STUFFED CUCUMBER KIMCHI)



Oi-Sobagi (Korean Stuffed Cucumber Kimchi) image

A crisp cucumber kimchi, no fermentation required.

Provided by Sunny Lee

Categories     Appetizer     Side Dish

Time 1h

Yield 10

Number Of Ingredients 11

2 1/4 pounds (1kg) kirby or pickling cucumbers (see note)
1 tablespoon (12g) Diamond Crystal kosher salt; for table salt use half as much by volume or an equal amount by weight
4 ounces (115g) daikon radish, peeled and cut into 1/8-inch-thick matchsticks (about 1 cup; 100g)
1 medium carrot (4 ounces; 115g), peeled and cut into 1/8-inch-thick matchsticks (about 1 cup; 100g)
1 small Asian pear (about 6 ounces; 170g), peeled, cored, and cut into 1/8-inch-thick matchsticks (about 1 cup; 100g)
2 ounces (55g) garlic chives, cut into 2-inch pieces (about 1 cup)
3 scallions (50g), root end trimmed and discarded, halved lengthwise, and cut crosswise into 2- inch pieces
3 medium garlic cloves (15g), finely chopped
1 tablespoon (20g) saeujeot (Korean salted shrimp), drained of brine
2 tablespoons (30ml) fish sauce
1/2 cup (55g) coarse ground gochugaru (Korean chile powder)

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.

OI SOBAGI (KOREAN CUCUMBER KIMCHI)



Oi Sobagi (Korean Cucumber Kimchi) image

We have been wanting to do this oi sobagi banchan (cucumber kimchi side dish) for a long time but our local grocery store didn't have the Kirby cucumbers.

Provided by mykoreaneats

Categories     Side Dish     Vegetables

Time P1DT1h30m

Yield 20

Number Of Ingredients 13

10 Kirby cucumbers, trimmed and halved
8 cups water
1 cup coarse sea salt
1 cup Korean red pepper flakes (gochugaru)
½ cup water
¼ cup fish sauce
2 tablespoons white sugar
2 tablespoons minced garlic
2 teaspoons minced ginger
1 tablespoon salted fermented shrimp (saewujeot)
2 cups garlic chives, cut into 1/2-inch pieces
1 radish, cut into matchstick-size pieces, or to taste
1 pinch sesame seeds, or to taste

Steps:

  • Place cucumbers onto one end, slice in half down the length to create and x-shape, leaving the last 1/4-inch uncut; place into a bowl. Combine 8 cups water and sea salt in a saucepan over medium heat; bring to a boil. Pour brine mixture onto the cucumbers; brine until flavors combine, about 1 hour.
  • Combine red pepper flakes, 1/2 cup water, fish sauce, sugar, garlic, ginger, and fermented shrimp in a bowl; mix until sauce is thoroughly combined.
  • Rinse cucumbers in cold water; place in a colander to drain. Sit until semi-dry, about 10 minutes.
  • Lather cucumbers with sauce, inside and out, making sure to stuff the x-shaped cut as well. Place cucumbers, chives, radish, and sesame seeds in an air-tight container. Let sit at room temperature until flavors combine, 1 to 2 days; refrigerate until ready to serve.

Nutrition Facts : Calories 33.1 calories, Carbohydrate 6.1 g, Cholesterol 0.5 mg, Fat 1.3 g, Fiber 2.1 g, Protein 1.4 g, SaturatedFat 0.2 g, Sodium 4449.5 mg, Sugar 2.2 g

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