Crispy Cucumber Kimchi (Oi Sobagi) Recipe
Summer Delight! Delicious Cucumber Kimchi (Oi Sobagi) Made with Korean Cucumbers and Aromatic Chives
This recipe introduces a simple yet delicious way to make cucumber kimchi at home using fresh Korean cucumbers (Baekdadagi) and fragrant chives, complemented by the sweetness of onions. Enjoy the crispy texture and savory flavor of this kimchi, perfect for long-term enjoyment!
Main Ingredients
- 20 Korean cucumbers (Baekdadagi variety)
- 1/2 bunch chives
- 1 onion (small size)
- 12-15 cloves garlic (minced)
- 2 Tbsp glutinous rice flour
- 1 cup water
- 1 cup salt (for brining cucumbers)
Kimchi Seasoning
- 2.5 cups gochugaru (Korean chili flakes)
- 1/2 tsp New Sugar (or granulated sugar)
- 2 Tbsp toasted sesame seeds
- 1/2 cup fermented anchovy sauce (myeolchi aekjeot)
- Pinch of salt (for final seasoning)
- 2.5 cups gochugaru (Korean chili flakes)
- 1/2 tsp New Sugar (or granulated sugar)
- 2 Tbsp toasted sesame seeds
- 1/2 cup fermented anchovy sauce (myeolchi aekjeot)
- Pinch of salt (for final seasoning)
Cooking Instructions
Step 1
First, prepare the rice paste: mix 2 Tbsp glutinous rice flour with 1 cup of water, then cook over medium heat until it thickens into a smooth paste. Let it cool completely. Wash the cucumbers thoroughly and cut them into bite-sized pieces, about 4-5 cm long. Place the cut cucumbers in a bowl, add 1 cup of salt, and mix well. Let them brine for about 1 hour, or until the cucumbers are pliable and bend without breaking. After brining, rinse the cucumbers lightly once in cold water and drain them thoroughly in a colander.
Step 2
Wash the chives clean and cut them into pieces similar in length to the cucumbers (about 4-5 cm). The chives will add a wonderful aroma to the kimchi.
Step 3
In a blender or food processor, combine 1 small onion and 12-15 cloves of garlic, and puree them until smooth. To this vegetable puree, add the kimchi seasoning ingredients: 2.5 cups gochugaru, 1/2 tsp New Sugar (adjust sweetness to your preference; granulated sugar can be substituted), 2 Tbsp toasted sesame seeds, and 1/2 cup fermented anchovy sauce. Mix everything well. Allowing the gochugaru to hydrate in the seasoning will result in a beautiful color and eliminate any raw chili powder taste. Adjust the sweetness according to your preference, and remember to account for the saltiness from brining the cucumbers when adding the final pinch of salt. Ensure the seasoning is flavorful, as a bland seasoning will result in bland kimchi!
Step 4
Add half of the prepared kimchi seasoning to the drained cucumbers. Also, add half of the cooled rice paste and 2 Tbsp of toasted sesame seeds. Gently mix everything together, being careful not to mash the cucumbers. Ensuring the seasoning coats the cucumbers evenly is key.
Step 5
In the remaining kimchi seasoning, mix in the rest of the cooled rice paste until well combined. This mixture will be used for the final coating. The Oi Sobagi can be enjoyed immediately, but for longer storage, transfer it to an airtight container and refrigerate. For even longer preservation, you can freeze it and thaw it before serving. (Tip: I also made delicious scallion kimchi with this seasoning! You can also make a fresh kimchi salad with napa cabbage.)
Step 6
After seasoning the cucumbers, add the chopped chives and gently toss to combine. This completes your Oi Sobagi! Be careful not to mix too vigorously once the chives are added, as this can release a ‘green’ flavor. Mix gently to preserve the chives’ freshness.
Step 7
This homemade Oi Sobagi (cucumber kimchi) is characterized by its refreshing crunch and delicious, tangy taste. By adjusting the brining time for the cucumbers, you can store this kimchi in your kimchi refrigerator for an extended period, keeping it fresh and delicious. Enjoy making and eating it!
