Not Difficult At All: Oi-sobagi (Stuffed Cucumber Kimchi) Super Easy

Not Difficult At All: Oi-sobagi (Stuffed Cucumber Kimchi) Super Easy

Basically you just stuff cucumbers that have been wilted with salt. This is an easy kimchi that can be eaten right away without having to let it ferment. This is well suited for people who don't like spicy food.

Ingredients: 3 cucumbers worth

1 to 2 heaped teaspoons
Stuffing ingredients:
Green onion
5 to 6 stalks
White part of a Japanese leek
about 20 cm
Chinese chives
7 to 8 stalks
Carrot (julienned)
To taste
Grated, a tiny bit (if you like garlic, a lot)
Grated, 1 heaped teaspoon
Toasted white sesame seeds
1 to 2 tablespoons, to taste
★ Dried shrimp (the kind you put into okonomiyaki)
about 1 tablespoon
★ Shredded squid (dried)
about 1 tablespoon
★ Fish sauce
3 tablespoons
★ Sake
2 teaspoons
The Seasonings:
2 teaspoons
1 teaspoon
1 scant teaspoon
Dashi stock granules
about 1/2 teaspoon
1 teaspoon
Korean chili pepper powder
2 tablespoons (or to taste ♪ )
a little, to taste


1. "Oi" means cucumber in Korean. Cut each cucumber into thirds. Make a crisscross cut into each one lengthwise, leaving about 1/4 of each piece intact.
2. Dissolve the salt in hot water, add water to cool and put in the cucumber. Leave like that for an hour. Turn it over once in a while.
3. So let's make the stuffing in the meantime. To start with, let's make the saeujeot (fermented krill) substitute with the ★ ingredients.
4. Chop up the ★ ingredients finely, add the fish sauce and sake, leave for about 5 minutes then microwave for 30 seconds. Don't forget to cover with plastic wrap.
5. Roughly chop up the green onion, leek and chives. Mix them, the julienned carrot, the combined ingredients from Step 4, ginger, garlic, and the seasonings in a bowl.
6. If you like, add lots of garlic.
7. Mix everything together. Taste, and add salt or other things if needed.
8. Those cucumbers that were resting in brine, if they're too salty rinse them off quickly, and pat dry well...
9. Stuff in the stuffing. Sprinkle any that's left over on the cucumber.
10. And it's done. Drizzle on a bit of sesame oil when you eat it if you like.
11. The method is almost the same in this recipe: Raw Oyster Kimchi Recipe ID: 988267. Take a look!

Story Behind this Recipe

This is even easier than overnight pickles, maybe.
It's kind of difficult to get a hold of saeujeot (salted fermented krill that is usually used to make kimchi) but you can make kimchi easily using familiar, easy to get ingredients. Why not give it a go?