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 cook	AMT per 1	Temp.	Heat time	Cook time	Cooker
600g(8 portions)	75g	4~10℃	0 min	3 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.

Time	Process	Hear Control
0min	Trimming cucumber. Marinating cucumber
120min	Draining water on a strainer
150min	Preparing filling stuffs
160min	Filling up with stuffs
170min	Placing in a jar

*Tip 
1.Young and straight cucumber is good for this Kimchi.