The Dishes

Oi Sobagi (오이소박이) Korean Cucumber Kimchi

Prep time: | Cook time: | Serves 3-4

  • 3 large cucumber
  • Brine Mixture
  • 1L water
  • 1/2 cup cooking salt
  • 1 tbs sugar
  • Stuffing Ingredients
  • 1 white onion finely diced 
  • 3 tbs mince garlic 
  • 1/2 small carrot julienned
  • 2 small bunch chives finely sliced
  • 1/2 cup Korean red chili powder
  • 1/2 cup Korean green plum syrup
  • 3 tbs of Korean matsul (mirin)
  • 3tbs Korean salted shrimps
  • 2tbs fish sauce
  • Sesame seeds for sprinkle 
  1. Wash and cut a slit (about 3/4 deep) lengthways on each of the cucumber and soak in brine mixture of 1L water, 1/2cup of salt and 1tbs sugar for at least 30 mins. Drain the water after soaking.
  2. In a mixing bowl, mix in the kimchi stuffing ingredients well. Carefully stuff as much stuffing as you can into the cucumber slit.
  3. Slice the the stuffed cucumber into about 2cm thickness.
  4. Kimchi keeps for 1 week in the fridge.
  5. Serve with warm rice.
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