Hong Shin-ae's Oi Sobagi

Cooking tips 💡

• Instead of boiling cucumbers in salt water, simply pouring hot water over the surface ensures the seeds inside don't become mushy and the texture stays crisp for a long time.
• Adding too much salt directly to the seasoning can draw out water from the vegetables and make them mushy, so the secret is to apply a small amount of salt directly inside the cucumbers.
• If you plan to eat the oi sobagi right after making it, be sure to add plum syrup to enhance sweetness and aid fermentation—it's key to the flavor.

Recommended for 🙋

• ⭐For those who have failed at making oi sobagi because the cucumbers always turned mushy quickly.
• ⭐For those who want to learn a refreshing, crunchy, golden-ratio kimchi that will stimulate your appetite in summer.