Modu Recipe
Modu Recipe

Seonkyoung Longest's Oi Sobagi

A vegan oi sobagi with a Yondu and maesil extract base, pickled in boiled salt water to maintain long-lasting crunchiness

Ingredients needed 4 servings

Recipe

Cooking tips

  • Using the hot-brine pickling method by pouring boiling salt water helps the cucumbers stay crisp for a long time without turning soft.
  • If the seasoning paste is too wet, it will produce excess liquid, so it's best to keep the paste slightly dry.
  • After fermenting at room temperature for 1–2 days, store in the refrigerator to enjoy properly ripened, crunchy oi sobagi.

Recommended for

  • Those who want to make crisp and refreshing cucumber kimchi at home in the summer.
  • Those looking for a clean vegan kimchi made with Yondu and maesil extract instead of jeotgal.

Shop ingredients on Coupang(Ad)

cucumbergarlic chivescarrotgarlicgingergochugaruYondumaesil extract

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