Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, oi-sobagi with cucumbers & kimchi. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Oi sobagi (오이소박이), stuffed cucumber kimchi, is a summer favorite in Korea. It's crisp, crunchy and deliciously refreshing! Oi means cucumber, and sobagi means it's stuffed with a seasoning mix. I've updated it here with minor changes to the recipe and new photos.

Oi-sobagi with Cucumbers & Kimchi is one of the most favored of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Oi-sobagi with Cucumbers & Kimchi is something that I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have oi-sobagi with cucumbers & kimchi using 3 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Oi-sobagi with Cucumbers & Kimchi:

1. Take 1 Cucumber
2. Take 2 tbsp Store-bought kimchi
3. Get 1 pinch Salt

Known as oi sobaegi in Korean, this wildly popular dish is hard to keep on the table or in the fridge, because it's so beloved by Koreans of all age groups. Not only is the dish full of snap, crackle, and layers of flavor, but oi sobaegi can also be eaten on the same day that you make it. While this recipe has all of the flavours of kimchi, it doesn't require the fermentation period. Crisp, spicy and refreshing; serve these at a barbecue and they will be all anyone talks about!

Instructions to make Oi-sobagi with Cucumbers & Kimchi:

1. Wash the cucumber and slice it into 5-6 pieces, and then cut into each 3/4 of the way. Put the slices in a bowl, sprinkle salt on top, and let sit for 30 minutes.
   1. Squeeze hard to remove the water content from the cucumbers. Then, take the kimchi that has been well drained and pack it into the cucumbers. Use as much as you like. In the picture, I have six pieces that used about 2 tablespoons.
2. Chill in the fridge and serve. It's simple and full of umami.
3. For a kimchi and egg rice bowl, check out - - https://cookpad.com/us/recipes/152566-beef-stir-fry-with-gochujiang-yakiniku-sauce - (see recipe)
4. "Mentaiko Mayo Boats" - - https://cookpad.com/us/recipes/146831-mentaiko-mayonnaise-cucumber-boats - (see recipe)

While this recipe has all of the flavours of kimchi, it doesn't require the fermentation period. Crisp, spicy and refreshing; serve these at a barbecue and they will be all anyone talks about! Vegetarian mains; BBQ; Starter dishes; Side dishes; Vegan recipes. I absolutely love it when Korean restaurants serve cucumber kimchi as banchan. My (small) complaint is that they only give a few pieces - ahh!

So that’s going to wrap it up for this special food oi-sobagi with cucumbers & kimchi recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!