Modu Recipe
Modu Recipe

Lim Sung-geun's Oigochoo Kimchi So-bakki

A simple and refreshing side dish that fills crisp oigochoo peppers with tangy, fermented kimchi paste to stimulate the appetite.

40 minside dishDifficulty Easy

Ingredients needed 3 servings

Recipe

Cooking tips

  • Since fresh kimchi is already tangy, it can be eaten immediately after preparation without further fermentation.
  • Don't discard leftover filling—mix it with warm rice and a drizzle of sesame oil for a delicious and satisfying side dish.
  • You can substitute fresh kimchi with fermented kkakdugi or radish kimchi for a similarly crisp texture.

Recommended for

  • Those seeking a refreshing, crunchy seasonal side dish to boost appetite.
  • Those wanting to creatively use up excess fresh kimchi at home.

Shop ingredients on Coupang(Ad)

oigochoo pepperfresh kimchigreen onioncheongyang chilired pepper powdersesame seedsall-purpose soy sauce

How did it turn out when you followed this recipe?

Loading cooking feedback…

Cooked-it reviews

No reviews yet. Be the first to leave one.

  1. Hong Shin-ae's Oi Sobagi30 minEasyside dish
  2. Ttukdak Hyung's Stuffed Cucumber Kimchi50 minEasyside dish
  3. Okjubu's Cucumber Kimchi40 minNormalside dish
  4. Okjubu's Fried Cucumber Salad30 minNormalside dish
  5. Kim Jin-soon's Oi Sobagi50 minNormalside dish
  6. Kim Dae-seok's Stuffed Cucumber Kimchi (Oi Sobagi)1 hrNormalside dish
  7. Yoon Yi-ryeon's Oi Sobagi2 hr 20 minNormalside dish
  8. Aha Bujang's Oi Sobagi40 minEasyside dish
  9. Jung Ho-gyun's Oi Sobagi40 minNormalside dish
  10. Kim Dae-seok's Fruit-Seasoned Oi Sobagi40 minNormalside dish