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Oi Sobagi (Korean Cucumber Kimchi)

Oi Sobagi, also known as Korean Cucumber Kimchi, is a traditional Korean side dish that is both refreshing and flavorful. This dish is made by stuffing whole cucumbers with a mixture of spicy seasonings, creating a unique and delicious variation of kimchi. The name "Oi Sobagi" comes from the Korean words "oi," which means cucumber, and "sobagi," which means wrapped or stuffed.

Prep Time:

25 mins

Cook Time:

5 mins

Additional Time:

1 day 1 hr

Total Time:

1 day 1 hr 30 mins

Servings:

Yield:

20 servings

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

Directions

Step 1

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.

Step 2

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.

Step 3

Rinse cucumbers in cold water; place in a colander to drain. Sit until semi-dry, about 10 minutes.

Step 4

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 (per serving)

Calories

Fat

Carbs

Protein

Complement

The preparation of Oi Sobagi involves carefully slicing the cucumbers and removing the seeds to create a pocket for the seasoning mixture. The filling typically consists of garlic, green onions, red pepper flakes, and other spices, which infuse the cucumbers with a spicy and tangy flavor. Oi Sobagi is often enjoyed as a side dish or condiment with Korean meals, adding a crunchy texture and a burst of heat to the palate. This traditional Korean dish is not only delicious but also provides a healthy dose of probiotics from the fermentation process, making it a popular and nutritious addition to any meal.