Cucumber kimchi (oi-sobagi)
12 servings
90 minutes
Oi-sobagi (cucumber kimchi) is a traditional Korean dish that combines crunchy fresh cucumbers with a spicy marinade. This type of kimchi is quick to prepare and has a vibrant flavor. Historically, kimchi originated as a way to preserve vegetables but has become an integral part of Korean culture over time. Oi-sobagi features a harmonious balance of spiciness, sweetness, and slight sourness due to fermentation. The flavor is enhanced by the combination of garlic, ginger, fish sauce, and Korean chili powder gochugaru, which adds zest to the dish. It pairs perfectly as a side with meat, rice or noodles and also serves as a refreshing standalone snack option. Ready to eat in 30 minutes but leaving it for several hours allows you to enjoy deeper notes of fermentation.
1
Wash the cucumbers, cut off the stems, and slice them lengthwise crosswise without cutting all the way through. Sprinkle salt inside and out, place in a bowl, and let sit for 30 minutes to brine.
- Cucumbers: 20 pieces
- Salt: 3 teaspoons
2
Boil water and mix rice flour with a cup of boiling water. Adjust the amount of flour and water by eye; the result should be a thick paste. Cool to room temperature.
- Water: 1 glass
- Rice flour: 4 tablespoons
3
Pour 5-6 tablespoons of water over the chili pepper, mix, and let it swell.
- Gochugaru (Korean red pepper flakes): 4 tablespoons
- Water: 1 glass
4
Chop ginger and garlic.
- Ginger: 50 g
- Finely chopped garlic: 4 tablespoons
5
Grate the carrot on a grater for Korean carrot salad. Finely chop the green onion. Slice the onion into very thin half-rings.
- Carrot: 3 pieces
- Spring onion: 1 bunch
- Onion: 1 piece
6
In a bowl, combine chili, ginger with garlic, rice paste, fish sauce, add everything to the carrots with onions, mix well and let sit for 30 minutes.
- Gochugaru (Korean red pepper flakes): 4 tablespoons
- Ginger: 50 g
- Finely chopped garlic: 4 tablespoons
- Rice flour: 4 tablespoons
- Fish sauce: 2 tablespoons
- Carrot: 3 pieces
- Onion: 1 piece
- Spring onion: 1 bunch
7
Wash the cucumbers from the salt.
- Cucumbers: 20 pieces
8
Stuff each cucumber with carrot and place them all in a tray.
- Cucumbers: 20 pieces
- Carrot: 3 pieces
9
The product is ready to use in 30 minutes; to get fermented vegetables, kimchi should be left at room temperature for 6 hours and then placed in the refrigerator.
