2010년 8월 19일 목요일

Oi-sobagi(Stuffed Cucumber Kimchi) Recipe


Stuffed Cucumber Kimchi
Oi-sobagi is a type of Kimchi made with slightly fermented cucumbers that have been slit and stuffed with seasoned Korean leeks. Oi-sobagi may also be served without fermenting.
Ingredients
600 g (3 ea) cucumber(white)
     380 g water
     20 g coarse salt
50 g small wild leaks 
seasoning
     28 g (2 tbsp) minced green onion
     16 g (1 tbsp) minced garlic
     4 g (1 tsp) minced ginger
     14 g (2 tbsp) ground red pepper
     4 g (1 tsp) salt
stuffed cucumber liquid
     45 g (3 tbsp) water
     1 g (¼ tsp) salt
AMT after cookAMT per 1Temp.Heat timeCook timeCooker
600g(8 portions)75g4~10℃0 min3 Hour 
Preparation
1. Clean the cucumber by rubbing with salt and wash, cut them into 6 cm-long (515 g), put 3~4 knife slits on it, inside of 1cm on both sides. 【Photo 1】
2. Marinate cucumber in salt water for 2 hours, drain water on a strainer for 30 min.
3. Trim and wash small wild leaks, cut them into 0.5 cm-long finely. 【Photo 2】
4. Mince the solid ingredients of salted shrimps.
Recipe
1. Prepare filling stuffs with small wild leaks, salted shrimps and seasoning sauce by fumbling with hands. 【Photo 3】
2. Fill up the slits on the cucumber with seasoned filling stuffs. 【Photo 4】
3. Put the stuffed cucumber into a jar. Add water and salt in the mixing container to make stuffed cucumber Kimchi liquid, pour it into the jar and press the cucumber down.
TimeProcessHear Control
0minTrimming cucumber. Marinating cucumber 
120minDraining water on a strainer 
150minPreparing filling stuffs 
160minFilling up with stuffs 
170minPlacing in a jar 
*Tip 
1.Young and straight cucumber is good for this Kimchi.

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