Modu Recipe
Modu Recipe

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.

Ingredients needed 6 servings

Recipe

Cooking tips

  • Brining with hot salt water sterilizes the cucumber surface and keeps them crisp without softening over time.
  • When cutting the cucumbers, place tongs or wooden chopsticks underneath to prevent cutting all the way through and make the process easier.
  • Stuffing the cheongyang chili peppers as well creates a special chili pepper kimchi with a mellowed spiciness.
  • For the best flavor, let it ferment at room temperature for one day, then refrigerate for about 48 hours before eating, so the seasoning fully penetrates.

Recommended for

  • Those who want to make oi sobagi that stays crunchy without getting soft easily.
  • Those who want to enjoy crisp summer kimchi with rice in barley tea or cold water.

Shop ingredients on Coupang(Ad)

cucumbergarlic chivescarrotonioncheongyang chili peppersaeujeot (Korean salted fermented shrimp)fermented anchovy sauceminced garlicgingergochugaru (Korean chili flakes)MSGsea salt

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