OI SOBAGI (KOREAN CUCUMBER KIMCHI)
We have been wanting to do this oi sobagi banchan (cucumber kimchi side dish) for a long time but our local grocery store didn't have the Kirby cucumbers.
Provided by mykoreaneats
Categories Side Dish Vegetables
Time P1DT1h30m
Yield 20
Number Of Ingredients 13
Steps:
- 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.
- 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.
- Rinse cucumbers in cold water; place in a colander to drain. Sit until semi-dry, about 10 minutes.
- 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 : Calories 33.1 calories, Carbohydrate 6.1 g, Cholesterol 0.5 mg, Fat 1.3 g, Fiber 2.1 g, Protein 1.4 g, SaturatedFat 0.2 g, Sodium 4449.5 mg, Sugar 2.2 g
OI SOBAGI
This spicy cucumber kimchi is a perfect summer side dish. (Oi means cucumber and sobagi indicates it's been cut in a cross shape and stuffed with a seasoned mixture.) It is often made with Korean cucumbers, which have very thin skins and few seeds, but this recipe uses Kirby cucumbers. They are more accessible in the U.S. and hold up just as well during the fermentation process, staying firm and crisp. Unlike traditional kimchi made with cabage, cucumber kimchi shouldn't be kept more than 7 days at most, and it is best eaten within 2 to 3 days.
Provided by Food Network Kitchen
Categories side-dish
Time 5h35m
Yield about 6 to 7 cups
Number Of Ingredients 12
Steps:
- Whisk together the sea salt and 5 cups lukewarm water in a large bowl until most of the salt is dissolved, then set the brine aside.
- Cut off a small piece from both ends of the cucumbers, then halve each cucumber crosswise. Cut each half lengthwise from the wider end until you reach 1/2 inch from the thinner end. (Do not cut all the way through the cucumber.) Turn the cucumber 90 degrees and repeat the process. What you have now is 4 equal "spears" of the cucumber held together at the thinner end.
- Add the cucumbers to the brine and let soak until the spears can bend slightly without breaking, 3 to 4 hours. Drain the cucumbers cut-side down in a colander for 1 hour.
- Meanwhile, whisk together rice flour, 1/4 teaspoon of the sugar and 1/2 cup water in a small pot. Heat over medium-high heat and whisk constantly until thickened, 4 to 5 minutes. (The mixture will start bubbling at about 2 minutes.) It is ready when you tilt the pot and streaks/lines in the mixture formed from the whisk on bottom of the pot don't fill in. Set the paste aside until ready to use.
- Combine the carrots, chives, onions, gochugaru, fish sauce, garlic, chili flakes, salted shrimp, the remaining 1 teaspoon sugar and reserved paste in a medium bowl.
- Working with one cucumber at a time, hold the spears open with one hand and use your other hand to stuff the vegetable mixture between the spears and slather it all over. (Distribute the mixture evenly among the cucumbers.) Serve immediately or transfer to an airtight container and let sit at room temperature for 4 to 6 hours so the flavors develop more. I think the kimchi tastes best cold, so also like to refrigerate it for at least an hour before serving. It will keep in the refrigerator for up to 1 week.
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- Rinse cucumbers. Cut off both ends. If using long Korean cucumbers, cut in half (or thirds if long) crosswise.
- Add 6 cups of water with 1/2 cup of salt in a medium size pot. Bring it to a boil. Turn the heat off. Pour the boiling water over the cucumbers in a bowl. Keep the cucumbers submerged by weighing them down with a bowl or plate. Let it sit until the cucumbers are bendable, about an hour or two, depending on your cucumbers and salt.
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