Stuffed Cucumber Kimchee Recipes

OI SOBAGI (STUFFED CUCUMBER KIMCHI)

Oi Sobagi (Stuffed Cucumber Kimchi) image

This stuffed cucumber kimchi, called oi sobagi, is an easy kimchi to make! Being a summer favorite in Korea. It's crisp, crunchy and deliciously refreshing!

Provided by Hyosun

Number Of Ingredients 12

Ingredients

5 Korean cucumbers (or 10 Kirby/pickling cucumbers (about 5-inch long))
Salting water:
6 cups water
½ cup coarse sea salt
3 ounces Korean garlic chives (buchu (부추))
3 ounces Korean radish (mu or 1/4 medium onion)
5 tablespoons Korean red chili pepper flakes (gochugaru)
2 tablespoons salted shrimp (finely chopped) (saeujeot (새우젓))
1 tablespoon fish sauce, myeolchiaekjeot ((멸치액젓))
1 tablespoon minced garlic
1 teaspoon finely grated ginger
2 teaspoons sugar

Steps:

Rinse cucumbers. Cut off both ends. If using long Korean cucumbers, cut in half (or thirds if long) crosswise.
Add 6 cups of water with 1/2 cup of salt in a medium size pot. Bring it to a boil. Turn the heat off. Pour the boiling water over the cucumbers in a bowl. Keep the cucumbers submerged by weighing them down with a bowl or plate. Let it sit until the cucumbers are bendable, about an hour or two, depending on your cucumbers and salt.
Meanwhile, cut the chives into 1/2 inch lengths. Julienne the radish (or onion), and then cut into the same lengths.
Combine all the stuffing ingredients along with 1/4 cup of water, and mix well. It should taste a bit salty.
Drain the cucumbers. Holding the top end of the cucumber on the cutting board, run a small knife through the middle lengthwise. Leave 1/2 inch uncut at both ends. Turn the cucumber and make another cut through the middle lengthwise to make a cross cut, again leaving 1/2 inch uncut at both ends. Repeat with all the cucumbers.
Gently open each slit and insert about a teaspoonful or two of the stuffing. Be sure to fill all 4 slits of each cucumber. Repeat until all the cucumbers are stuffed. Place them in a jar or an airtight container. Leave it out at room temperature for a day. Then, store in the fridge.

SPICY STUFFED CUCUMBER KIMCHI (OI-SOBAGI)

Spicy stuffed cucumber kimchi (Oi-sobagi) image

Cucumber kimchi (oi-sobagi) is made by turning a cucumber into a pocket and stuffing it with vegetables and kimchi paste. It's delicious and refreshing and it's a great kimchi to make when cucumbers are in season and you don't feel like waiting for your kimchi to ferment. You can eat this right...

Categories Kimchi

Yield Medium-sized batch

Number Of Ingredients 10

Ingredients

1 tablespoon toasted sesame seeds
2 tablespoons kosher salt
1 cup buchu (Asian chives), chopped into ½ inch pieces
4 garlic cloves, minced
1 medium carrot, cut into thin matchsticks (about 1 cup)
1 cup onion, sliced thinly
½ cup hot pepper flakes
3 tablespoons fish sauce
1 tablespoon sugar
¼ cup water

Steps:

Wash the cucumbers. Make pockets out of them by slicing them twice lengthwise at right angles, ½ inch from one end so the cucumber quarters are still connected to each other at the end. Put them in a big bowl, and sprinkle and rub them with salt inside and out. Let them sit for 10 minutes on the kitchen counter, and then turn them over so they're evenly salted. Then turn them over and let them sit another 10 minutes. Rinse the cucumbers in cold water a couple of times to remove excess salt. Drain and set aside.
Combine buchu (Asian chives), carrot, hot pepper flakes, fish sauce, sugar, and sesame seeds in a large bowl. Mix well with a wooden spoon.
Stuff the seasoning paste into the cucumber pockets. If you have sensitive skin, you can wear rubber gloves for this because the paste might irritate your hands.
Serve immediately as a side dish for rice, and keep the leftovers in the refrigerator. If you prefer it to be fermented a bit more, let the container sit at room temperature for a couple of days until it smells and tastes sour. Then put it into the fridge. Serve cold.

MOM'S SPICY CUCUMBER KIMCHEE

Mom's Spicy Cucumber Kimchee image

May be a little salty, but that is because it's meant to be eaten with rice. Spices can be adjusted to your personal taste. Hope you enjoy! It goes great with bulgogi.

Provided by santokieann

Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes

Time 1h15m

Yield 8

Number Of Ingredients 10

Ingredients

¼ cup gochujang (Korean hot pepper paste)
1 tablespoon white sugar
1 tablespoon sesame seeds
2 teaspoons sesame oil
½ cup white vinegar
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
1 dash Korean instant beef stock (such as Dashida®)
4 Kirby cucumbers, thinly sliced
1 tablespoon toasted sesame seeds

Steps:

Combine gochujang, white sugar, 1 tablespoon sesame seeds, and 2 teaspoons sesame oil in a small bowl to make a seasoned gochujang paste.
Whisk vinegar, soy sauce, 1 teaspoon toasted sesame oil, and instant beef stock together in a large bowl. Stir in seasoned gochujang paste. Add cucumbers; stir until coated. Sprinkle with 1 tablespoon toasted sesame seeds.
Let cucumbers marinate in the refrigerator before serving, at least 1 hour.

Nutrition Facts : Calories 75.1 calories, Carbohydrate 11.5 g, Fat 3.1 g, Fiber 1 g, Protein 1.6 g, SaturatedFat 0.5 g, Sodium 311 mg, Sugar 5.4 g

OI SOBAGI

Oi Sobagi image

This spicy cucumber kimchi is a perfect summer side dish. (Oi means cucumber and sobagi indicates it's been cut in a cross shape and stuffed with a seasoned mixture.) It is often made with Korean cucumbers, which have very thin skins and few seeds, but this recipe uses Kirby cucumbers. They are more accessible in the U.S. and hold up just as well during the fermentation process, staying firm and crisp. Unlike traditional kimchi made with cabage, cucumber kimchi shouldn't be kept more than 7 days at most, and it is best eaten within 2 to 3 days.

Provided by Food Network Kitchen

Categories side-dish

Time 5h35m

Yield about 6 to 7 cups

Number Of Ingredients 12

Ingredients

4 tablespoons Korean coarse sea salt (see Cook's Note)
2 pounds Kirby cucumbers (about 6 to 8)
1 tablespoon glutinous rice flour
1 1/4 teaspoons sugar
1 ounce carrot (about a 1-inch piece), julienned
1 ounce Chinese chives, chopped
1/4 small onion, thinly sliced
1/4 cup plus 2 tablespoons coarse gochugaru
2 tablespoons fish sauce
2 tablespoons minced garlic
1 tablespoon crushed red pepper flakes
1 tablespoon fermented salted shrimp

Steps:

Whisk together the sea salt and 5 cups lukewarm water in a large bowl until most of the salt is dissolved, then set the brine aside.
Cut off a small piece from both ends of the cucumbers, then halve each cucumber crosswise. Cut each half lengthwise from the wider end until you reach 1/2 inch from the thinner end. (Do not cut all the way through the cucumber.) Turn the cucumber 90 degrees and repeat the process. What you have now is 4 equal "spears" of the cucumber held together at the thinner end.
Add the cucumbers to the brine and let soak until the spears can bend slightly without breaking, 3 to 4 hours. Drain the cucumbers cut-side down in a colander for 1 hour.
Meanwhile, whisk together rice flour, 1/4 teaspoon of the sugar and 1/2 cup water in a small pot. Heat over medium-high heat and whisk constantly until thickened, 4 to 5 minutes. (The mixture will start bubbling at about 2 minutes.) It is ready when you tilt the pot and streaks/lines in the mixture formed from the whisk on bottom of the pot don't fill in. Set the paste aside until ready to use.
Combine the carrots, chives, onions, gochugaru, fish sauce, garlic, chili flakes, salted shrimp, the remaining 1 teaspoon sugar and reserved paste in a medium bowl.
Working with one cucumber at a time, hold the spears open with one hand and use your other hand to stuff the vegetable mixture between the spears and slather it all over. (Distribute the mixture evenly among the cucumbers.) Serve immediately or transfer to an airtight container and let sit at room temperature for 4 to 6 hours so the flavors develop more. I think the kimchi tastes best cold, so also like to refrigerate it for at least an hour before serving. It will keep in the refrigerator for up to 1 week.