Vegan Cucumber Kimchi, Oi Sobagi (Seonkyoung Longest)

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Seonkyoung Longest

Ingredients

  • 6
    cups water
  • 3
    lbs Korean cucumbers
  • 1/3
    cup Korean kimchi sea salt
  • 6
    cups hot salted water
    per 3 lbs cucumber
  • 1
    red chili
  • 1
    oz ginger
  • 6
    cloves garlic
  • 2
    oz carrot
  • 1
    handful chive
  • 1
    tbsp maesilaek
  • 1
    tbsp Korean kimchi sea salt
  • 1/2
    cup gochugaru
  • 4
    tbsp Yondu sauce
  • 1
    tbsp raw sugar

Instructions

1
In this recipe, I will show you Oi Sobagi, the traditional stuffed vegan cucumber kimchi.
2
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.
3
When water is boiling, turn off the heat and add 1/3 cup Korean kimchi sea salt. Stir until the salt has dissolved.
4
Pour 6 cups hot salted water (per 3 lbs cucumber). Let it sit for 30 to 40 minutes. Meanwhile, let’s make kimchi sauce!
5
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.
6
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.
7
Drain cucumbers and rinse under running cold water 3 times. Drain completely.
8
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!
Seonkyoung Longest's avatar
In this recipe, I will show you Oi Sobagi, the traditional stuffed vegan cucumber kimchi.