Delicious Guide to Prepare Oi Sobagi Korean Cucumber Kimchi with Simple Ingredients

Updated
2 min read

Oi sobagi korean cucumber kimchi –If you’re looking to add a delightful and unique twist to your meals, you must try this Spicy Stuffed Cucumber Kimchi, known as Oi-sobagi. It’s a fun dish that brings a kick of flavor and crunch to your table. Here’s how to make it!

Spicy Stuffed Cucumber Kimchi

This delicious kimchi is not only vibrant and mouthwatering, but it also packs a refreshing crunch along with a spicy kick. It complements any meal, making it the perfect side dish!

Spicy stuffed cucumber kimchi (Oi-sobagi)

Ingredients:

  • 4 medium-sized cucumbers
  • 1/4 cup coarse sea salt
  • 1 tbsp sugar
  • 1/4 cup Korean red pepper flakes (gochugaru)
  • 3 cloves garlic, minced
  • 1 tsp grated ginger
  • 3 green onions, chopped
  • 1/4 cup fish sauce (or soy sauce for a vegetarian option)
  • 1/2 cup water
  • Sesame seeds (for garnish)

Instructions:

  1. Begin by washing the cucumbers thoroughly. Cut each cucumber in half lengthwise and scoop out the seeds gently using a spoon. This will create a pocket for the stuffing.
  2. Sprinkle the salt evenly inside the cucumber halves. Lay them on a plate and let them sit for about 30 minutes. This process helps to draw out excess moisture and ensures your cucumbers are crunchy.
  3. While the cucumbers are brining, prepare the kimchi filling. In a mixing bowl, combine the sugar, Korean red pepper flakes, minced garlic, grated ginger, chopped green onions, and fish sauce (or soy sauce). Add the water to the mixture and stir well until you achieve a paste-like consistency.
  4. After the cucumbers have brined, rinse them under cold water to remove excess salt and pat them dry with a clean towel.
  5. Now, take a spoonful of the spicy filling and pack it into the hollowed-out cucumbers. Make sure to pack it in tightly.
  6. Once all the cucumbers are stuffed, place them in a clean jar or airtight container. Pour any leftover filling over the top. You can add a little water if needed to cover the cucumbers completely.
  7. Seal the container and let the kimchi ferment at room temperature for about 1-2 days, depending on your preference. After that, store it in the refrigerator to halt the fermentation process.

Enjoy your homemade Spicy Stuffed Cucumber Kimchi as a side dish or as a tangy and spicy addition to any meal!