Kimchi is fermented vegetables with seasonings. While there are hundreds of varieties, the main vegetables that are used are napa cabbage, radish, scallion or cucumber. Kimchi is also the national dish of Korea and is almost always served along side other food, acting as a condiment-like salad.
This kimchi recipe will teach you how to make stuffed cucumber kimchi, also known as oisobagi kimchi. Cucumber kimchi would mainly be served in the summer. If you are wondering how it tastes, it is best described as like a crisp, sweet and sour pickle with heat. The red pepper flakes causes the heat and may make you sweat a little. But you are refreshed from the cool crispiness of the cucumber and any of the sweat that evaporates off you.
- 9 cucumbers
- 1/4 cup carrot - shredded
- 1/4 cup onion - shredded
- 1/4 cup green onions
- 1 Stalk chives
- 1/4 cup radish - shredded
- 5 cloves garlic - minced
- 1/2 cup fish sauce
- 1/2 cup hot pepper flakes
- 2 tsb sugar
Chop the chives 1 inch (about 2 cm) in length and cut the green onions diagonally the same size as the chives.
Shred some carrot and radish. Then slice the onion thinly and mince the garlic.
In a big bowl, add hot pepper flakes, fish source, and sugar. Mix well.
Add in the minced garlic, chives, green onions, carrot, radish and onion.
Mix well and put aside.
Cut the cucumber in half crosswise.
Make pockets out of cross slits, leaving about ½ inch on end and make 4 slits. (Don’t cut them all the way through).
Add in salt and marinate for 30 minutes.
After 3 minutes has passed, wash and drain the cucumbers.
Stuff the seasoning paste into each slotted cucumber until full.
Put the filled cucumbers into an airtight container and leave out at room temperature for a day and keep in the fridge for 1-2 days before serving your stuffed cucumber kimchi / oisobagi kimchi.
Now that you have learned how to make stuffed cucumber kimchi - oisobagi kimchi, please be sure to view these other vegetable recipes.
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