Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, oi-sobagi with cucumbers & kimchi. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

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. Asian chives, carrot, cucumber, fish sauce, garlic, hot pepper flakes, kirby cucumbers, onion, salt, sesame seeds, sugar, water.

Oi-sobagi with Cucumbers & Kimchi is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Oi-sobagi with Cucumbers & Kimchi is something which I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can have oi-sobagi with cucumbers & kimchi using 3 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Oi-sobagi with Cucumbers & Kimchi:

1. Prepare 1 Cucumber
2. Make ready 2 tbsp Store-bought kimchi
3. Prepare 1 pinch Salt

In Korea, Oi Sobagi is more often enjoyed during the spring and summer time when cucumbers are in season. However, you can enjoy it for any meals at any time of the year. This flavorful cucumber kimchi, called oi sobagi in Korean, is made with a mixture of fresh garlic and ginger that's combined with fish sauce. We have been wanting to do this oi sobagi banchan (cucumber kimchi side dish) for a long time but our local grocery store didn't have the Kirby.

Steps to make Oi-sobagi with Cucumbers & Kimchi:

1. Wash the cucumber and slice it into 5-6 pieces, and then cut into each 3/4 of the way. Put the slices in a bowl, sprinkle salt on top, and let sit for 30 minutes.
2. Squeeze hard to remove the water content from the cucumbers. Then, take the kimchi that has been well drained and pack it into the cucumbers. Use as much as you like. In the picture, I have six pieces that used about 2 tablespoons.
3. Chill in the fridge and serve. It's simple and full of umami.
4. For a kimchi and egg rice bowl, check out - - https://cookpad.com/us/recipes/152566-beef-stir-fry-with-gochujiang-yakiniku-sauce
5. "Mentaiko Mayo Boats" - - https://cookpad.com/us/recipes/146831-mentaiko-mayonnaise-cucumber-boats

Easy & Quick Korean Cucumber Kimchi (Oi Kimchi) Recipe. It's light, crunchy and so flavorful! Your summer kimchi is now sorted! Easy, simple last minute side dish to any Korean meal. Normally, we use special cucumbers for cucumber kimchi called "summer cucumbers." They have a light color and they are thin.

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