Crisp Cucumber Kimchi (Oi Sobagi)
A Spring Delight: Fresh and Crunchy Cucumber Kimchi for the Blossom Season
As the warm spring breeze arrives and the cherry blossoms reach their peak, a particular kimchi naturally comes to mind. It’s the Oi Sobagi, infused with the essence of spring! Every year around this time, I find myself drawn to the joy of making this refreshing kimchi. This year, the price of cucumbers has soared, making me hesitate for a moment. However, to savor just a taste of spring, I bought two bags and carefully prepared them. Seeing a small but perfectly filled jar of kimchi ready made my heart feel lighter, despite the cost. Truthfully, my children aren’t huge fans of Oi Sobagi, so this amount is sufficient for them to try. But, food made with seasonal ingredients always tastes special, doesn’t it? This batch of Oi Sobagi is truly delicious, with the crispness of fresh cucumbers and the fragrant seasoning. It’s heavenly with a bowl of hot white rice, making a whole bowl disappear in no time! Enjoy this refreshing and crunchy spring kimchi, Oi Sobagi, and make your spring days delightful!
Kimchi Ingredients- 5.5 cucumbers
- 1/3 bunch of chives
- 2/3 cup coarse salt
- 1.5 liters hot water
Kimchi Filling Seasoning- 5 Tbsp gochugaru (Korean chili flakes)
- 4 Tbsp fish sauce (e.g., Kkanari)
- 1 Tbsp minced garlic
- 1/2 tsp MSG or other flavor enhancer (optional)
- A little chopped scallion
- 5 Tbsp gochugaru (Korean chili flakes)
- 4 Tbsp fish sauce (e.g., Kkanari)
- 1 Tbsp minced garlic
- 1/2 tsp MSG or other flavor enhancer (optional)
- A little chopped scallion
Cooking Instructions
Step 1
Wash the fresh cucumbers thoroughly. Cut them into lengths of about 3-4 cm. Make deep, cross-shaped cuts (four sections) with a knife, starting from the top and going almost to the bottom, being careful not to cut all the way through or break the cucumber.
Step 2
Place the cut cucumbers in a large bowl and sprinkle evenly with coarse salt. Gently toss to ensure the salt coats all the cucumbers.
Step 3
Pour the prepared 1.5 liters of hot water over the cucumbers, ensuring they are submerged. Salting in hot water helps the cucumbers stay extra crisp and prevents the growth of unwanted bacteria, allowing the kimchi to be stored longer. Let them pickle for about 10-15 minutes.
Step 4
While the cucumbers are pickling, clean the chives, wash them, and finely chop them into approximately 1 cm lengths, preparing them for the kimchi filling.
Step 5
Rinse the well-pickled cucumbers under cold running water to remove excess salt. Drain them completely in a sieve. If the cucumbers retain too much water, the kimchi filling might become diluted and bland.
Step 6
In a bowl, combine the chopped chives with gochugaru, fish sauce, minced garlic, flavor enhancer, and chopped scallion. Mix well to create the delicious kimchi filling. Carefully stuff this filling into the cuts of each prepared cucumber. Avoid overfilling; use just enough to keep the cucumber closed. Your delicious Oi Sobagi kimchi is now ready!
