The Authentic Recipe for Oi Sobaggi (Cucumber Kimchi)

The Authentic Recipe for Oi Sobaggi (Cucumber Kimchi)

If you want to cook an authentic Korean dish, why not try this delicious Oi Sobaggi (Cucumber Kimchi) recipe? Get started now and learn how to make it with our tips!

Dive into the flavors of Korea with this authentic Oi Sobaggi (Cucumber Kimchi) recipe. This traditional dish comes alive with complex aromas and tangy flavors, making it a great addition to any meal. Follow the simple steps to bring this classic Korean dish to your kitchen!

Gather the ingredients.

The essential ingredients for making Oi Sobaggi include cucumbers, garlic, ginger, red chili pepper flakes (gochugaru), sugar, fish sauce, rice vinegar, and Korean salted shrimp (saewoojeot). Other optional ingredients could include green onions and daikon radish. Make sure to gather all the necessary ingredients before you start cooking!

Cut, prepare and marinate the cucumber.

Start by cutting the cucumber into thin strips. Place the cucumber strips in a bowl and lightly sprinkle some salt over them. Mix with your hands until the cucumbers are evenly covered. Set aside for 30 minutes or longer to allow the cucumber to soften and to acquire a crunchy texture. Afterwards, add garlic, ginger, red chili pepper flakes (gochugaru), sugar, fish sauce, rice vinegar, and Korean salted shrimp (saewoojeot) into the marinade and mix until all of the ingredients are combined together.

Mix in gochugaru and other seasonings for the final mix.

To make the Oi Sobaggi, mix in the gochugaru – a spicy and sweet red pepper powder. Then add sugar, fish sauce, rice vinegar, and Korean salted shrimp (saewoojeot). Make sure to mix these ingredients together until they are combined evenly. Lastly, add the cucumber strips back into the marinade and combine until everything is coated well.

Ferment your Oi Sobaggi (Cucumber Kimchi).

Once you’ve finished marinating your Oi Sobaggi (Cucumber Kimchi), it’s time to start the fermentation process. Place the cucumbers in a bowl and cover it with a cloth. Leave it at room temperature for about one to three days, and enjoy! The lactic acid bacteria produced during the fermentation process makes the cucumbers crunchy and flavorful, so if you want a milder taste, ferment for a shorter period of time.

Serve and enjoy!

Once your Oi Sobaggi (Cucumber Kimchi) has finished fermenting, transfer it to a clean container and store it in the refrigerator. Serve it cold with rice, soups, noodles, and other dishes. Enjoy the authentic spicy-tangy flavor of this classic Korean dish!

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