Crispy Summer Delight: How to Make Oi Sobagi Kimchi
Home Cooking Menu / Making Side Dishes / Oi Sobagi Kimchi
Introducing Oi Sobagi Kimchi, bursting with the fresh flavors of summer! This delightful cucumber kimchi is delicious eaten fresh, or you can enjoy a deeper flavor by letting it ferment slightly. It’s a quintessential summer dish that’s perfect with rice. Let’s make this irresistible Oi Sobagi Kimchi with care.
Main Ingredients- 12 cucumbers
- 9 Tbsp coarse salt (for salting cucumbers)
- 1 onion
- 1 bunch chives
- 20 Tbsp broth (made from scallions, onion, dried pollack head, and kelp)
- 30 Tbsp red pepper flakes
- 4 Tbsp salted shrimp
- 4 Tbsp minced garlic
- 3 Tbsp plum extract
- 2 Tbsp anchovy sauce
Cooking Instructions
Step 1
First, wash the bunch of chives thoroughly under running water and drain them well. In a separate bowl, add the 30 Tbsp of red pepper flakes and soak them in the 20 Tbsp of prepared broth. Soaking the red pepper flakes in the broth beforehand will make the seasoning smoother and more flavorful.
Step 2
Wash the cucumbers clean. It’s good to lightly rub the surface of the cucumbers with coarse salt to remove any small prickles. We’ll finely chop the onion to add to the kimchi filling.
Step 3
Trim off the very ends of the cucumbers and make deep cross-shaped cuts lengthwise. Be careful not to cut too deeply, or the cucumber might fall apart. We’ll cut off the stem ends as they can sometimes be bitter.
Step 4
With the cross-shaped cuts made, the cucumbers are now ready to be filled with the kimchi paste. The seasoning will seep into these cuts, making them delicious.
Step 5
It’s best to use a metal pot for salting the cucumbers. Since we’ll be pouring hot water, a metal pot or a wide metal container is safer and more convenient than plastic. Place the cut cucumbers loosely in the pot.
Step 6
Add enough water to cover the cucumbers and bring it to a boil with 9 Tbsp of coarse salt. The brine should taste slightly salty. Using boiling salted water is one of the secrets to keeping the cucumbers crisp.
Step 7
Now, carefully pour the boiling hot saltwater over the cucumbers. Be very cautious as it’s hot! This process helps the cucumbers retain their crispness and can extend their shelf life. Always use gloves or tools to avoid burns.
Step 8
Let the cucumbers soak in the hot water for about 40 minutes. Once salted, rinse them lightly under cold water to remove excess salt and drain them completely. You can let them drain in a colander.
Step 9
While the cucumbers are salting, prepare the filling ingredients. Chop the chives and onion into approximately 1cm pieces. Finely mince the 4 Tbsp of salted shrimp. Mincing the salted shrimp helps the filling mix evenly without clumping.
Step 10
In a large bowl, combine the red pepper flakes soaked in broth, 4 Tbsp minced garlic, 3 Tbsp plum extract, and 2 Tbsp anchovy sauce. Add the prepared chives, onion, and minced salted shrimp, and mix everything thoroughly to create the filling. Taste and adjust seasoning as needed.
Step 11
Carefully and generously stuff the kimchi filling into the openings of the drained cucumbers. Be gentle so the cucumbers don’t split.
Step 12
Oi Sobagi Kimchi is delicious eaten fresh, but letting it ferment in a cool place for about a day will allow the flavors to meld more deeply, resulting in an even tastier kimchi. It’s best stored and consumed chilled.
Step 13
With this lovingly prepared Oi Sobagi Kimchi, a bowl of rice will disappear in no time! Its crisp texture and sweet-and-sour flavor make it the perfect appetite-stimulating summer side dish.
