Oi Sobagi, or crispy Korean cucumber kimchi, is a refreshing and vibrant side dish that perfectly balances spicy, sour, and sweet flavors. Unlike its fermented cabbage cousin, Oi Sobagi boasts a quicker fermentation process, resulting in a delightful crunch that's perfect for enjoying immediately or within a few days. This recipe emphasizes achieving that coveted crisp texture, utilizing a simple yet effective brine and a flavorful gochujang-based sauce. The bright green cucumbers, glistening with the vibrant kimchi paste, are a feast for the eyes as well as the palate, making it a stunning addition to any Korean meal.
This easy-to-follow recipe delivers a delicious Oi Sobagi that's perfect for both kimchi novices and seasoned pros. Ready to experience the satisfying crunch and explosion of flavor this simple kimchi offers? Let's dive into the step-by-step instructions below and start making your own batch of this addictive Korean side dish!
Tools Needed
- Blender
- Glass container
Ingredients
- Cucumbers
- Fish sauce: 5 tablespoons
- Garlic puree or chopped garlic: 2 tablespoons
- Sugar: 1 tablespoon
- Salt
Step-by-Step Instructions
Step 1. Prepare the Kimchi Paste and Cucumbers
- In a blender, combine 5 tablespoons of fish sauce, 2 tablespoons of garlic puree (or chopped garlic), and 1 tablespoon of sugar. Blend until smooth.
- Transfer the blended paste to a container and refrigerate.
- Rinse the cucumbers thoroughly under cold water. Then, pour hot water over them to enhance their crunchiness. Rinse again with cold water.
- Chop the cucumbers into bite-sized pieces.
- Generously sprinkle salt over the chopped cucumbers to pickle them. Let them sit for 20-30 minutes.
Step 2. Salt and Drain the Cucumbers
- Rinse the salted cucumbers several times with cold water to remove excess salt. Let them sit for another 20-30 minutes to drain excess water.
Step 3. Combine and Coat
- Place the drained cucumbers in a glass container. Pour the prepared paste over the cucumbers, ensuring they are well coated.
Step 4. Ferment and Serve
- Refrigerate the cucumber kimchi for 1-2 days before serving.
Read more: Easy Korean Cucumber Kimchi (Oi Sobagi) Recipe
Tips
- Using hot water on cucumbers enhances their crunch.
Nutrition
- Calories: varies
- Fat: 0.5g
- Carbs: 12g
- Protein: 1g
FAQs
1. How long does Oi Sobagi last?
Oi Sobagi, being a quicker ferment, lasts for about 3-5 days in the refrigerator. It's best enjoyed within the first 2-3 days for optimal crispness.
2. Can I adjust the spice level?
Absolutely! Reduce the amount of gochugaru (Korean chili flakes) for less heat, or add more for extra spice. Taste as you go and adjust to your preference.
Enjoy your homemade Oi Sobagi! This vibrant and flavorful kimchi is a perfect accompaniment to any meal, offering a delightful crunch and a burst of complex flavors. From now on, you can easily elevate your Korean dishes with this simple yet satisfying recipe.