Aha Bujang's Oi Sobagi

Ingredients needed 🛒2 servings

• 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

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.