Oi Sobagi Korean Stuffed Cucumber Kimchi Recipes

OI SOBAGI (KOREAN CUCUMBER KIMCHI)

Oi Sobagi (Korean Cucumber Kimchi) image

We have been wanting to do this oi sobagi banchan (cucumber kimchi side dish) for a long time but our local grocery store didn't have the Kirby cucumbers.

Provided by mykoreaneats

Categories Side Dish Vegetables

Time P1DT1h30m

Yield 20

Number Of Ingredients 13

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

Steps:

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 Facts : Calories 33.1 calories, Carbohydrate 6.1 g, Cholesterol 0.5 mg, Fat 1.3 g, Fiber 2.1 g, Protein 1.4 g, SaturatedFat 0.2 g, Sodium 4449.5 mg, Sugar 2.2 g

More about "oi sobagi korean stuffed cucumber kimchi recipes"

STUFFED CUCUMBER KIMCHI (OI SOBAGI) | ASIAN INSPIRATIONS

Web Stuffed Cucumber Kimchi (Oi Sobagi) is a popular and delicious Korean side dish with chives, carrots and onions stuffing. Check it out now! Recipe by Asian Inspirations.
From asianinspirations.com.au

See details

OI SOBAGI (STUFFED CUCUMBER KIMCHI) - KOREAN BAPSANG

Web Jul 22, 2018 Instructions Rinse cucumbers. Cut off both ends. If using long Korean cucumbers, cut in half (or thirds if long) crosswise. Add 6 cups of water with 1/2 cup of salt in a medium size pot. Bring it to a boil. Turn the heat off. Pour the boiling... Meanwhile, cut the chives into 1/2 inch lengths. ...
From koreanbapsang.com

See details

OI SOBAGI KOREAN STUFFED CUCUMBER KIMCHI - KINDA SORTA SIMPLE

Web Jan 31, 2023 Oi sobagi is a great Korean stuffed cucumber kimchi that can be made the same day it is eaten and goes well with Korean meat dishes like Korean Beef Bulgogi and stews. Enjoy it with friends on a hot summer day, or any day!
From kindasortasimple.com

See details

CUCUMBER KIMCHI (OI KIMCHI) SUPER EASY RECIPE - KOREAN BAPSANG

Web Jul 30, 2018 Because the cucumbers are cut similar to cubes, this cucumber kimchi is also called oi kkakdugi (오이깍두기), named after cubed radish kimchi — kkakdugi. Cucumbers and other vegetables As mentioned in the stuffed cucumber kimchi recipe, use Korean cucumbers if available. Otherwise, Kirby pickling cucumbers are the next …
From koreanbapsang.com

See details

OH NA MI ON INSTAGRAM: "NO FLAVOR LEFT BEHIND! IF YOU MAKE OUR OI ...

Web 32 likes, 4 comments - ohnami_korean_kitchen on November 17, 2023: "No flavor left behind! If you make our Oi Sobagi recipe, don’t let your leftover cucumber scrap..." Oh Na Mi on Instagram: "No flavor left behind!
From instagram.com

See details

OI SOBAGI - PERFECT CUCUMBER KIMCHI, EVERYTIME! – FUTUREDISH

Web Mar 16, 2021 Fill cucumbers & ferment After 30 minutes of brining, drain out the cucumbers through a strainer. Then place the cucumbers into fresh water and stir them around. Then give them a final wash under running water - we... Shake-off the excess water from the cucumbers. Then place each cucumber (cut-side, ...
From futuredish.com

See details

CICI LI - KOREAN CUCUMBER KIMCHI RECIPE (OI-SOBAGI)

Web Jul 3, 2022 In a pot over high heat, place in the water and Korean coarse sea salt, stir until dissolved and bring it to a boil. Turn off the heat. Pour the boiling water into the mixing bowl. (Don’t worry! The cucumbers won’t be cooked. Instead, they will stay crunchy for a very long time. ) Brine for 30 minutes.
From cicili.tv

See details

STUFFED CUCUMBER KIMCHI (OI SOBAGI) – ASIAN RECIPES AT HOME

Web Aug 20, 2020 Fresh garlic Fresh ginger root Fish sauce Salted/brined shrimp Korean red chili pepper powder (gochugaru) Sugar Salt Sweet rice flour Water How to make this delicious stuffed cucumber kimchi Step 1: Prep and salt the cucumbers Let’s clean and salt the cucumbers first. Rinse and clean the cucumbers well to remove any dirt or debris.
From asianrecipesathome.com

See details

STUFFED CUCUMBER KIMCHI (OI-SO-BAGI) RECIPE | DR. KAREN S. LEE

Web Jul 2, 2022 Ingredients FAQ Recipe Intro What Is Stuffed Cucumber Kimchi? Also known as Oi-So-Bagi, stuffed cucumber kimchi is a popular summer recipe in Korea. Oi means cucumber and sobagi means it is stuffed with seasonings. People also traditionally stuff it with vegetables.
From drkarenslee.com

See details

CUCUMBER KIMCHI: OI-SOBAGI (오이소박이 레시피 ... - KOREAN RECIPES

Web Jul 30, 2020 #cucumberkimchi #oisobagi #오이소박이 OiSoBaGi/오이소박이: Summer Cucumber Kimchi. Includes Traditional & Vegan Cucumber Kimchi Recipes. Oisobagi is a summer kimchi that is made to be eaten right away or fermented for much less. #kimchi #vegankimchi #koreanfood #Koreanrecipes #Koreancuisine #Koreancucumber
From modernpepper.com

See details

OI SOBAGI (STUFFED CUCUMBER KIMCHI) - KOREAN BAPSANG

Web Add 6 cups of water with 1/2 cup of salt in a medium size pot. Bring it to a boil. Turn the heat off. Pour the boiling water over the cucumbers in a bowl. Keep the cucumbers submerged by weighing them down with a bowl or plate. Let it sit until the cucumbers are bendable, about an hour or two, depending on your cucumbers and salt.
From koreanbapsang.com

See details

CUCUMBER KIMCHI (OI KIMCHI) - MY KOREAN KITCHEN

Web Feb 12, 2022 Instructions Cut off both ends of the cucumber. Divide the cucumber into 3 pieces then cross cut each piece length ways. You should... Gently brush off the salt from the cucumber then transfer the cucumber into a clean bowl. Pour in the kimchi sauce then... Keep it at room temperature for about 12 ...
From mykoreankitchen.com

See details

OI-SOBAGI (KOREAN STUFFED CUCUMBER KIMCHI) - SERIOUS EATS

Web Aug 16, 2021 Directions Using a sharp knife, trim and discard both ends of the cucumbers. If using long cucumbers (about 10 inches), halve... Set a colander inside a large bowl. Sprinkle cucumbers evenly with salt, seasoning the cut-open interiors as well as the... In now-empty bowl, combine daikon, carrot, ...
From seriouseats.com

See details

TRADITIONAL CUCUMBER KIMCHI RECIPE (OI-SOBAGI) - BEYOND KIMCHEE

Web Jun 28, 2021 Instructions Cut through a cucumber in a cross pattern, but leave one end of the cucumber uncut. Put cucumbers in a large mixing bowl. Combine water and salt; bring to boil. Pour the boiling salted water over the cucumbers in a mixing bowl. Put a weight... To make the kimchi filling, mix together ...
From beyondkimchee.com

See details

CUCUMBER KIMCHI (OI SOBAGI) - FERMENTERS CLUB

Web Jul 23, 2015 Rotate the cucumber 90 degrees and make the same cut, again leaving each end intact. You’re creating a quartered “pocket” in the cucumber that will be stuffed with paste. If using a shorter cucumber variety (less than 6 inches / 15 cm), slice them in half lengthwise. Add cukes to a bowl or pan with high sides. Sprinkle with salt.
From fermentersclub.com

See details

SPICY STUFFED CUCUMBER KIMCHI (OI-SOBAGI) RECIPE BY MAANGCHI

Web Jan 28, 2008 Cucumber kimchi (oi-sobagi or oi kimchi) is made by turning a cucumber into a pocket and stuffing it with vegetables and kimchi paste. It’s delicious and refreshing and it’s a great quick cucumber kimchi recipe to make when cucumbers are in season and you don’t feel like waiting for your kimchi to ferment.
From maangchi.com

See details

KOREAN CUCUMBER KIMCHI (OI-SOBAGI) - BEYOND KIMCHEE

Web Combine water and salt; bring to boil. Pour the boiling salted water over the cucumbers in a mixing bowl. Get Recipe Put a weight on top of the cucumbers so that they stay immersed in the salt brine. Let them sit for 1 hour, then drain. Get Recipe Cut Asian chives into 1 to 1 1/2-inch long pieces.
From beyondkimchee.com

See details

OI SOBAGI – STUFFED CUCUMBER KIMCHI – CHOW DIVINE…

Web Transfer the cucumbers to an air tight container – preferably glass or pyrex – by stacking the stuffed cucumbers in rows. Add a little bit of water (~ 1 TB of water) and about one teaspoon of salt to the bowl of seasoning.
From chowdivine.com

See details

OI SOBAGI CUCUMBER KIMCHI - KOREAN BAPSANG

Web 1 Openinghttps://www.koreanbapsang.com/oi-sobagi-stuffed-cucumber-kimchi/ Add water with salt in a medium size pot. Bring it to a boil.Pour the boiling water over the cucumbers in a bowl. Let it sit until the cucumbers are bendable, about an hour or two, depending on your cucumbers and salt. 2
From koreanbapsang.com

See details

OI SOBAGI (STUFFED CUCUMBER KIMCHI) | KOREAN FOOD

Web This is the method traditionally used for Korean pickled cucumbers, called oiji, to keep the cucumbers crisp and crunchy for a long time. Then, make a pocket in the middle by making slits to create 4 cucumber spears that are held together at the end. Traditionally, both ends are left intact, which I prefer. Some people cut straight through one ...
From kfoodinus.com

See details

OI SOBAGI (오이 소박이) - SPICY CUCUMBER KIMCHI RECIPE

Web Sep 23, 2016 Ingredients 1-1½kg (about 2½-3lbs) Kirby Cucumbers, or Korean Cucumbers 30g (3T) Kosher Salt 150g (about 1½ cups) Garlic Chives 125g (2) medium Carrots 150g (2) small Onions 12g (1½T) Garlic, minced 25g (3T) Red Pepper Flakes 36g (2T) Fish Sauce 12g (1T) Granulated Sugar Procedure Wash the cucumbers.
From everybunnyeats.com

See details

STUFFED CUCUMBER KIMCHI (OI SOBAGI) | SBS FOOD

Web Drain, and rinse the cucumbers in cold water twice. Cut the garlic chive kimchi (wear food preparation gloves if necessary) into 2 cm (1 in) lengths, then add to the cucumbers with the onion ...
From sbs.com.au

See details

TYPES OF KIMCHI TO TRY - PINKVILLA

Web Dec 5, 2023 Oi Sobagi (Stuffed Cucumber Kimchi) A watery delight, Dongchimi features radishes in a clear broth, offering a light and refreshing flavor with a mild kick Image credits: Pexels
From pinkvilla.com

See details

KKAKDUGI TO OI SOBAGI: TYPES OF KIMCHI - REPUBLIC WORLD

Web Dec 6, 2023 Kimchi is a famous Korean meal which has a unique flavor. ... December 6, 2023. Kkakdugi to Oi Sobagi: Types of kimchi. If you're ready to embark on a kimchi adventure, here are five enticing varieties to tantalise your taste buds. ... Cucumber kimchi features whole cucumbers stuffed with a mixture of garlic, green onions, and Korean …
From republicworld.com

See details

SPICY STUFFED CUCUMBER KIMCHI (OI-SOBAGI) RECIPE BY MAANGCHI

Web Jan 28, 2008 Ingredients 2 pounds (9 or 10 cucumbers) kirby cucumbers or four 4½ inch long small, thin cucumbers (you can use Korean cucumbers,... 2 tablespoons kosher salt 1 cup buchu (Asian chives), chopped into ½ inch pieces 4 garlic cloves, minced 1 medium carrot, cut into thin matchsticks (about 1 cup) 1 ...
From maangchi.com

See details