Modu Recipe
Modu Recipe

Aha Bujang's Oi Sobagi

Crisp, water-free kimchi made by thoroughly salting cucumbers in a salt-sugar solution

Ingredients needed 2 servings

Recipe

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)

cucumbergarlic chivescarrotdallae (Korean wild garlic chives)tuna extractfermented sand lance sauceminced garlicmaesil syrupgochugarustarch syrupchili vinegar

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