Hey everyone, it is John, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, not difficult at all: oi-sobagi (stuffed cucumber kimchi) super easy. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Not Difficult At All: Oi-sobagi (Stuffed Cucumber Kimchi) Super Easy This is even easier than overnight pickles, maybe. Transfer the cucumbers to an air tight container - preferably glass or pyrex - by stacking the stuffed cucumbers in rows. Swirl the water to get every bit of seasoning and add the liquid to the cucumbers. Place stuffed cucumber into a large glass container, cover tightly, and let stand at least one hour.

Not Difficult At All: Oi-sobagi (Stuffed Cucumber Kimchi) Super Easy is one of the most favored of current trending meals on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look wonderful. Not Difficult At All: Oi-sobagi (Stuffed Cucumber Kimchi) Super Easy is something which I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook not difficult at all: oi-sobagi (stuffed cucumber kimchi) super easy using 22 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Not Difficult At All: Oi-sobagi (Stuffed Cucumber Kimchi) Super Easy:

1. Get 3 Cucumbers
2. Make ready 1 to 2 heaped teaspoons Salt
3. Make ready Stuffing ingredients:
4. Get 5 to 6 stalks Green onion
5. Prepare 20 cm White part of a Japanese leek
6. Get 7 to 8 stalks Chinese chives
7. Make ready 1 Carrot (julienned)
8. Get 1 grated, a tiny bit Garlic
9. Get 1 grated, 1 heaped teaspoon Ginger
10. Make ready 1 to 2 tablespoons, (to taste) Toasted white sesame seeds
11. Take 1 tbsp ★ Dried shrimp (the kind you put into okonomiyaki)
12. Prepare 1 tbsp ★ Shredded squid (dried)
13. Take 3 tbsp ★ Fish sauce
14. Get 2 tsp ★ Sake
15. Take The Seasonings:
16. Get 2 tsp Vinegar
17. Get 1 tsp Sake
18. Take 1 tsp Sugar
19. Make ready 1/2 tsp Dashi stock granules
20. Prepare 1 tsp Gochujang
21. Make ready 2 tbsp Korean chili pepper powder
22. Make ready 1 dash, (to taste) Salt

Oisobagi kimchi 오이소박이 김치 Cucumber kimchi (oi-sobagi) 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 kimchi to make when cucumbers are in season and you don't feel like waiting for your kimchi to ferment. This is an easy kimchi that can be eaten right away without having to let it ferment. This is well suited for people who don't like spicy food.

Steps to make Not Difficult At All: Oi-sobagi (Stuffed Cucumber Kimchi) Super Easy:

1. "Oi" means cucumber in Korean. Cut each cucumber into thirds. Make a crisscross cut into each one lengthwise, leaving about 1/4 of each piece intact.
2. Dissolve the salt in hot water, add water to cool and put in the cucumber. Leave like that for an hour. Turn it over once in a while.
3. So let's make the stuffing in the meantime. To start with, let's make the saeujeot (fermented krill) substitute with the ★ ingredients.
4. Chop up the ★ ingredients finely, add the fish sauce and sake, leave for about 5 minutes then microwave for 30 seconds. Don't forget to cover with plastic wrap.
5. Roughly chop up the green onion, leek and chives. Mix them, the julienned carrot, the combined ingredients from Step 4, ginger, garlic, and the seasonings in a bowl.
6. If you like, add lots of garlic.
7. Mix everything together. Taste, and add salt or other things if needed.
8. Those cucumbers that were resting in brine, if they're too salty rinse them off quickly, and pat dry well…
9. Stuff in the stuffing. Sprinkle any that's left over on the cucumber.
10. And it's done. Drizzle on a bit of sesame oil when you eat it if you like.
11. The method is almost the same in this recipe: Raw Oyster Kimchi. Take a look!

This is an easy kimchi that can be eaten right away without having to let it ferment. This is well suited for people who don't like spicy food. Oi Sobagi (cucumber kimchi) is super fast to prepare delivering refreshing, tangy-spicy results. In Korea, Oi Sobagi is enjoyed during the spring and summer time when cucumbers are in season. When selecting cucumbers for kimchi practically any variety will do the trick although, traditionally cucumbers with less seeds were chosen.

So that’s going to wrap it up with this exceptional food not difficult at all: oi-sobagi (stuffed cucumber kimchi) super easy recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!

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