Name: Aha Bujang's Oi Sobagi
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 2 cucumbers; 20g garlic chives; 30g carrot; 10g dallae (Korean wild garlic chives); 500ml water for brining; 1 tbsp fine salt for brining; 2 tbsp sugar for brining; 1 tbsp tuna extract; 1/2 tbsp fermented sand lance sauce; 1 tbsp minced garlic; 1/2 tsp Miwon; 1/2 tbsp sugar; 1 tsp maesil syrup; 1 tbsp gochugaru; 1/2 tbsp starch syrup; 1 tsp chili vinegar

40 min Difficulty Easy side dish

Main ingredients

cucumber garlic chives carrot dallae (Korean wild garlic chives)tuna extract fermented sand lance sauce minced garlic maesil syrup gochugaru starch syrup chili vinegar

Cooking tips

If the cucumbers are pickled too briefly, they will release a lot of water and become mushy after assembly. Pickle them until they bend softly.
Adding a little starch syrup gives the gochugaru a glossy, vivid color.
Let the finished oi sobagi rest in the refrigerator for about a day before serving so the flavors deepen.

Recommended for

Those who want to make crisp oi sobagi that doesn't release water over time.
Those looking for a refreshing, savory side dish when appetite is low.

Shop ingredients on Coupang(Ad)

cucumber garlic chives carrot dallae (Korean wild garlic chives)tuna extract fermented sand lance sauce minced garlic maesil syrup gochugaru starch syrup chili vinegar

Kim Dae-seok's Cucumber Pickle

A top-tier cucumber pickle that stays crisp until the last bite, using blanched carrot water to maintain crunchiness throughout.

1 hrNormalside dish

cucumbergreen onioncarrotoniondried chili pepper

summer specialtyrice companionside dish

Jung Ho-gyun's Oi Sobagi

Stuffed cucumber kimchi made by blanching cucumbers in boiling salt water to preserve their crunch, then stuffing them with a filling that includes slit cheongyang chili peppers.

40 minNormalside dish

cucumbergarlic chivescarrotonioncheongyang chili pepper

rice thiefsummer kimchicrunchy