Vegan Cucumber Kimchi, Oi Sobagi (Seonkyoung Longest)
- 6cups water
- 3lbs Korean cucumbers
- 1/3cup Korean kimchi sea salt
- 6cups hot salted waterper 3 lbs cucumber
- 1red chili
- 1oz ginger
- 6cloves garlic
- 2oz carrot
- 1handful chive
- 1tbsp maesilaek
- 1tbsp Korean kimchi sea salt
- 1/2cup gochugaru
- 4tbsp Yondu sauce
- 1tbsp raw sugar
In this recipe, I will show you Oi Sobagi, the traditional stuffed vegan cucumber kimchi.
Bring 6 cups water to a boil. Wash 3 lbs Korean cucumbers. Cut cucumbers into 2 1/2” long pieces, then make 2 slits in a cross 1/2” deep.
When water is boiling, turn off the heat and add 1/3 cup Korean kimchi sea salt. Stir until the salt has dissolved.
Pour 6 cups hot salted water (per 3 lbs cucumber). Let it sit for 30 to 40 minutes. Meanwhile, let’s make kimchi sauce!
Chop 6 cloves garlic and 1 oz ginger (approx. 1 tsp). Julienne 1 red chili and shred 2 oz carrot. Lastly cut a 1 handful chive into 1” long pieces. Add to bowl.
Add seasonings to mixing bowl: 1/2 cup gochugaru, 1 tbsp Korean kimchi sea salt, 4 tbsp Yondu sauce, 1 tbsp maesilaek, 1 tbsp raw sugar. Mix well and set aside.
Drain cucumbers and rinse under running cold water 3 times. Drain completely.
Fill the cucumbers with kimchi sauce, place in an airtight container, and repeat with the rest. You can serve immediately or ferment overnight on the counter!