Modu Recipe
Modu Recipe

Kim Jin-soon's Oi Sobagi

Crunchy oi sobagi stuffed with glutinous rice paste and savory seasoning, perfect with ramyun

Ingredients needed 10 servings

Recipe

Cooking tips

  • When filling the cucumbers, push the stuffing firmly with your fingers all the way to the inner ends of the cuts so the seasoning penetrates well and it doesn't taste bland.
  • Ferment for 1–2 days before eating; it pairs excellently with soups or ramyun.

Recommended for

  • Those looking for a savory cucumber kimchi to enjoy refreshingly with ramyun.
  • Those who want to make a neat oi sobagi with glutinous rice paste seasoning that doesn't run.

Shop ingredients on Coupang(Ad)

cucumbergarlic chivescarrotfermented sand lance saucegochugaruminced garlicminced gingerMiwonglutinous rice paste

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