Korean Cucumber Kimchi Recipe (Oi-sobagi)
Craving some delicious Korean flavors? Look no further! Today, I’m thrilled to share with you my recipe
for Korean Cucumber Kimchi, also known as Oi-sobagi. This delightful dish packs a punch with its tangy and
spicy flavors, and it’s surprisingly easy to make. Trust me, your taste buds will thank you!
Ingredients:
- 2 English cucumbers
- 2 tablespoons of sea salt
- 2 tablespoons of Korean red pepper flakes (gochugaru)
- 2 cloves of garlic, minced
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of sugar
- 1 tablespoon of sesame seeds
- 2 green onions, chopped
Instructions:
- Start by washing the cucumbers thoroughly and cutting off both ends. If you prefer to remove the skin, feel
free to do so. - Cut the cucumbers lengthwise into halves, and then slice each half into bite-sized pieces. Place the cucumber
slices in a large bowl. - Sprinkle sea salt over the cucumber slices, making sure to coat them evenly. Gently massage the salt into the
cucumbers, allowing them to absorb the flavors. Let it sit for about 30 minutes. - While the cucumbers are resting, it’s time to prepare the kimchi paste. In a separate bowl, combine the Korean
red pepper flakes, minced garlic, soy sauce, sesame oil, sugar, sesame seeds, and chopped green onions. Mix
everything together until well combined. - Rinse the cucumber slices under cold water to remove excess salt. Pat them dry with a clean kitchen towel or
paper towels. - Add the kimchi paste to the cucumber slices and mix well, ensuring that every slice is coated with the flavors.
Use your hands or a spatula to get the job done. - Transfer the cucumber kimchi into a clean jar or airtight container. Press it down gently to remove any air
bubbles and seal the container. - Allow the kimchi to ferment at room temperature for at least 24 hours or up to 48 hours. During this time, it
will develop a stronger flavor. - Once the desired fermentation period is over, refrigerate the kimchi. It will continue to ferment slowly in
the fridge and can be enjoyed for up to a few weeks.
Now that your Korean Cucumber Kimchi is ready, it’s time to indulge in its incredible flavors. Serve it as a side
dish with your favorite Korean meal, or simply enjoy it on its own. The crispiness of the cucumbers combined with
the spicy and tangy kimchi paste will create a symphony of flavors in your mouth. It’s a true delight for anyone
who loves Korean cuisine.
Easy Korean Kimchi Recipe
Looking for a quick and delicious way to add some Korean flair to your meals? Look no further! This easy Korean
Kimchi recipe will elevate your culinary skills and impress your family and friends with its fantastic flavors.
Plus, it’s incredibly versatile and can be enjoyed in a variety of dishes. Get ready to spice up your meals with
this homemade Kimchi!
Ingredients:
- 1 medium-sized napa cabbage
- 1/4 cup of sea salt
- 1 tablespoon of ginger, grated
- 4 cloves of garlic, minced
- 2 tablespoons of Korean red pepper flakes (gochugaru)
- 2 tablespoons of fish sauce
- 1 tablespoon of sugar
- 4 green onions, chopped
- 1 carrot, julienned
Instructions:
- Start by preparing the napa cabbage. Cut it into quarters, removing the tough core. Then, chop the cabbage
into bite-sized pieces. - In a large bowl, dissolve the sea salt in water. Submerge the cabbage pieces into the saltwater and let them
soak for about 2 hours. This process will help to remove excess water from the cabbage. - In the meantime, prepare the kimchi paste by combining grated ginger, minced garlic, Korean red pepper flakes,
fish sauce, and sugar in a separate bowl. Mix everything together until well combined. - Rinse the cabbage pieces under cold water to remove the salt. Squeeze out any excess water and transfer the
cabbage to a clean bowl. - Add the kimchi paste to the cabbage and mix it well. Ensure that every piece is coated with the flavorful
paste. - Finally, add the chopped green onions and julienned carrots to the cabbage mixture. Give it a final mix to
distribute the ingredients evenly. - Transfer the kimchi into a clean jar or airtight container. Press it down gently to remove any air bubbles and
seal the container. - Allow the kimchi to ferment at room temperature for about 24 to 48 hours. This fermentation period will allow
the flavors to develop further. - After the desired fermentation time, refrigerate the kimchi. This will slow down the fermentation process and
ensure that it stays fresh for a longer period.
Congratulations! You’ve just made your very own batch of easy Korean Kimchi. The combination of the crunchy
cabbage, bold spices, and pungent flavors will surely add a wow factor to your meals. Serve it alongside rice,
noodles, or as a condiment with your favorite Korean dishes. Get ready to embark on a culinary journey that’s
bursting with flavor!
With these simple recipes, you can now create your own authentic Korean kimchi dishes at home. Whether you choose the refreshing Cucumber Kimchi or the versatile classic Kimchi, both options will surely leave you satisfied. So, gather your ingredients, roll up your sleeves, and start cooking! Don’t forget to embrace the unique flavors of Korean cuisine and enjoy the delightful outcome. Happy cooking!
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