Seonkyoung Longest's Oi Sobagi

Name: Seonkyoung Longest's Oi Sobagi
Cook time: 80 min
Total time: 80 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 8 cucumbers; 6 cups water; 1/3 cup coarse salt; 1 handful garlic chives; 1/3 carrot; 1 red chili pepper; 2 tbsp minced garlic; 1 tsp minced ginger; 0.5 cup gochugaru; 3 tbsp Yondu; 1 tbsp maesil extract; 1 tbsp sugar; 1 tbsp salt

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

1 hr 20 min Difficulty Easy side dish Oi Sobagi collection

Main ingredients

cucumber garlic chives carrot garlic ginger gochugaru Yondu maesil extract

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cucumber garlic chives carrot garlic ginger gochugaru Yondu maesil extract

Kim Dae-seok's Cucumber Pickle

A top-tier cucumber pickle that stays crisp until the last bite, using blanched carrot water to maintain crunchiness throughout.

1 hrNormalside dish

cucumbergreen onioncarrotoniondried chili pepper

summer specialtyrice companionside dish

Ttukdak Hyung's Stuffed Cucumber Kimchi

An ultra-simple stuffed cucumber kimchi that anyone can succeed at, with crisp cucumbers pickled in boiled saltwater.

50 minEasyside dish

CucumberScallionsChivesMinari (Water Parsley)Gochugaru (Korean chili flakes)

Side dishSeasonal dishHomemade kimchi

Source: YouTube

Seonkyoung Longest

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.