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

● 3 ea cucumber (white), 30 g coarse salt

● saltwater: 380 g water, 20 g coarse salt

● 50 g small wild leaks

● 1 tbsp salted shrimp

● seasoning : 2 tbsp minced green onion, 1 tbsp minced garlic, 1 tsp minced ginger, 2 tbsp ground red pepper, 1 tsp salt

● stuffed cucumber liquid : 3 tbsp water, 1/4 tsp salt

1. Clean the cucumber by rubbing with salt and wash, cut into 6 cm-long pieces, make 3-4 knife slits lengthways, leaving 1 cm at the bottom.

2. Marinate cucumber in salt water for 2 hours, drain for 30 minutes.

3. Trim and wash small wild leaks, slice finely.

4. Mince the salted shrimps.

5. Mix the small wild leaks, salted shrimps and seasoning sauce with hands to make the stuffing, and fill the slits in the cucumber with it.

6. Put the stuffed cucumber into a jar. Mix the stuffed cucumber liquid, pour it into the jar and press the cucumber down.

Tips

Young, straight cucumber is good for this Kimchi.

(Adapted from the Institute of Traditional Korean Food)