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How to Make Oi Sobagi (Korean Cucumber Kimchi) - A Step-by-Step Guide

Traditional Korean cuisine is known for its bold and flavorful dishes, and one of the most popular and beloved side dishes is Oi Sobagi. This dish, also known as Korean cucumber kimchi, is made with fresh cucumbers that are stuffed with a spicy and tangy mixture of seasonings and then fermented to perfection. The result is a refreshing and crunchy kimchi that adds a burst of flavor to any meal.

Oi Sobagi is a staple in Korean households and is often served as a side dish alongside ric...

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Ingredients

  • 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

Information

  • Prep Time: 25 mins
  • Cook Time: 5 mins
  • Additional Time: 1 day 1 hr
  • Total Time: 1 day 1 hr 30 mins
  • Servings: 20
  • Yield: 20 servings

  • 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

    33 cal.

    • Total Fat: 1g
    • Saturated Fat: 0g
    • Cholesterol: 1mg
    • Sodium: 4450mg
    • Total Carbohydrate: 6g
    • Dietary Fiber: 2g
    • Total Sugars: 2g
    • Protein: 1g
    • Vitamin C: 9mg
    • Calcium: 24mg
    • Iron: 51mg
    • Potassium: 212mg

    Categories

    Fermented recipes
    Korean recipes
    Side recipes
    Pickled recipes
    Vegetarian recipes