Crispy and Delicious Cucumber Kimchi (Oi-sobagi)
Summer Delight! Oi-sobagi Recipe with a Satisfying Crunch
A beloved Korean side dish enjoyed by all ages! The burst of crispiness and refreshing taste of Oi-sobagi will stimulate your appetite. Here’s a secret to making this simple yet deeply flavorful cucumber kimchi.
Main Ingredients- 4 fresh cucumbers
- 2 bunches of chives
- 4 Tbsp coarse sea salt
Flavorful Seasoning- 4 Tbsp minced garlic
- 8 Tbsp gochugaru (Korean chili flakes, generously packed)
- 6 Tbsp fish sauce (anchovy or sand lance)
- 1 Tbsp sugar
- 4 Tbsp minced garlic
- 8 Tbsp gochugaru (Korean chili flakes, generously packed)
- 6 Tbsp fish sauce (anchovy or sand lance)
- 1 Tbsp sugar
Cooking Instructions
Step 1
First, wash the cucumbers thoroughly under running water. Trim the bumpy parts of the cucumbers with a peeler, then cut them into 4 pieces lengthwise. Slice each piece into 6-7 cm lengths. Make a deep cross-shaped cut at the cut end of each cucumber piece. This preparation helps the seasoning penetrate deeply, making them even more delicious.
Step 2
In a kimchi container or a large bowl, add enough water to submerge the cucumbers and bring it to a boil with 4 Tbsp of coarse sea salt. Boiling the saltwater helps to pickle the cucumbers faster and maintain their crispiness without them becoming mushy.
Step 3
Pour the hot, boiled saltwater over the prepared cucumbers in their container. Pickling them with hot water makes the cucumbers firmer and helps preserve their fresh cucumber aroma.
Step 4
After pouring the saltwater over the cucumbers, cover them immediately with a lid. Covering them tightly prevents the steam from escaping, allowing the cucumbers to be evenly heated and pickled.
Step 5
While the cucumbers are pickling, let’s make the delicious seasoning! In a bowl, combine 4 Tbsp minced garlic, 8 Tbsp gochugaru, 6 Tbsp fish sauce, and 1 Tbsp sugar. Mix everything well. Feel free to adjust the amount of gochugaru according to your preference.
Step 6
Wash the chives and drain them well. Cut them into 2-3 cm lengths, preparing them to be added to the seasoning. The fragrant chives will add wonderful flavor to your Oi-sobagi.
Step 7
After about 30 minutes of pickling, carefully remove the cucumbers from the brine without rinsing them. Place the drained cucumbers in a colander to remove excess water. Rinsing is skipped to utilize the osmotic pressure that draws out water and to maintain the salty flavor profile.
Step 8
Now, carefully spread the seasoning into the cross-shaped cuts of the cucumbers. Use a spoon to gently rub the seasoning inside the cucumber cuts. Then, neatly stuff the chopped chives into the cuts. Adding plenty of chives will enhance the flavor.
Step 9
Spread the remaining seasoning and chives evenly over the outside of the cucumbers. Coating the entire cucumber with seasoning not only makes it visually appealing but also boosts the flavor.
Step 10
Arrange the seasoned Oi-sobagi neatly in a kimchi container. Cover tightly with plastic wrap to prevent air exposure, and let it ferment at room temperature for about a day. After that, store it in the refrigerator. Before serving, cut the Oi-sobagi into bite-sized pieces and drizzle a little flaxseed oil (or sesame oil, olive oil) for a glossy finish. Enjoy!
