Oi Sobagi(Stuffed Cucumber Kimchi)
Oi sobagi (오이소박이), stuffed cucumber kimchi, is a summer favorite in Korea. It’s crisp, crunchy and deliciously refreshing! Oi means cucumber, and sobagi means it’s st
Rinse cucumbers. Cut off both ends. If using long Korean cucumbers, cut in half (or thirds if long) crosswise.1
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,
Meanwhile, cut the chives into 1/2 inch lengths. Julienne the radish (or onion), and then cut into the same lengths.3
Combine all the stuffing ingredients along with 1/4 cup of water, and mix well. It should taste a bit salty.4
Drain the cucumbers. Holding the top end of the cucumber on the cutting board, run a small knife through the middle lengthwise. Turn the cucumber and make another cut through the m
Gently open each slit and insert about a teaspoonful or two of the stuffing. Be sure to fill all 4 slits of each cucumber. Repeat until all the cucumbers are stuffed. Place them in
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