Oisobagi Kimchi

Oisobagi Kimchi Recipe - Vegetarian Korean Dish with Cucumbers and Korean Radish

Region / culture: Korea | Preparation time: 3 hours | Cooking time: 1 day | Servings: 6 |

Vegetarian diet

Introduction

Oisobagi Kimchi is a traditional Korean dish made with cucumbers that are stuffed with a flavorful mixture of garlic, ginger, green onions, radishes, dried red chili powder, and sugar. This dish is a popular side dish in Korean cuisine and is known for its spicy and tangy flavor.

History

Oisobagi Kimchi has been a staple in Korean cuisine for centuries. It is believed to have originated during the Joseon Dynasty in Korea. The dish was traditionally made during the summer months when cucumbers were in season and needed to be preserved. Oisobagi Kimchi was a way to enjoy cucumbers year-round and add a burst of flavor to meals.

Ingredients

6 medium cucumbers
3 tbsp salt
3 cloves of garlic, minced
1 inch piece of ginger, peeled and minced
6 green onions, finely chopped
1 korean radish or several red radishes, julienned
4 tbsp dried red chili powder
1 tbsp sugar

How to prepare

If the cucumbers have wax on them, peel them.
Cut them in half width-wise.
Take each half and make two slits lengthwise at 90-degree angles to each other, cutting from the raw end almost to the base but not all the way through.
Rub salt on all sides of the cucumbers.
Place the cucumbers in a colander in the sink for 2 to 3 hours, or until wilted but still with some spring to them.
While the cucumbers are draining, prepare the stuffing.
Stir together the garlic, ginger, green onion, radish, dried red chile powder, and sugar.
Heat a pot of boiling water.
After the cucumbers have been salted and drained, quickly dip them in the boiling water, swirl them around for 1 to 2 seconds to remove the excess salt, then plunge them into ice water.
Wipe the cucumbers dry, then press the stuffing into the slits.
Place the cucumbers in jars, cover tightly, and let them sit in a cool dark place for one day.
Serve chilled within two or three days, while still crisp.

Variations

Add shredded carrots or cabbage to the stuffing mixture for added flavor and texture.
Use Korean hot pepper flakes instead of dried red chili powder for a spicier version of Oisobagi Kimchi.

Cooking Tips & Tricks

Make sure to peel the cucumbers if they have wax on them before preparing the dish.

- Be careful not to cut all the way through the cucumbers when making the slits for stuffing.

- Let the cucumbers drain in a colander for 2 to 3 hours to remove excess moisture.

- Dip the cucumbers in boiling water to remove excess salt before stuffing them.

- Store the Oisobagi Kimchi in a cool, dark place for at least one day before serving for the flavors to develop.

Serving Suggestions

Oisobagi Kimchi can be served as a side dish with rice, grilled meats, or as a topping for bibimbap.

Cooking Techniques

Be sure to drain the cucumbers well to prevent the kimchi from becoming too watery.

- Press the stuffing mixture firmly into the slits of the cucumbers to ensure that the flavors are evenly distributed.

Ingredient Substitutions

If you can't find Korean cucumbers, you can use English cucumbers or pickling cucumbers instead.

- Substitute honey or agave nectar for sugar if desired.

Make Ahead Tips

Oisobagi Kimchi can be made ahead of time and stored in the refrigerator for up to a week. The flavors will continue to develop over time.

Presentation Ideas

Serve Oisobagi Kimchi in a decorative jar or bowl for a beautiful presentation. Garnish with sesame seeds or sliced green onions for added color and flavor.

Pairing Recommendations

Oisobagi Kimchi pairs well with grilled meats, rice dishes, and other Korean side dishes such as kimchi and japchae.

Storage and Reheating Instructions

Store Oisobagi Kimchi in an airtight container in the refrigerator for up to a week. Serve chilled for best results.

Nutrition Information

Calories per serving

Each serving of Oisobagi Kimchi contains approximately 50 calories.

Carbohydrates

Each serving of Oisobagi Kimchi contains approximately 10 grams of carbohydrates.

Fats

Each serving of Oisobagi Kimchi contains minimal amounts of fat.

Proteins

Each serving of Oisobagi Kimchi contains minimal amounts of protein.

Vitamins and minerals

Oisobagi Kimchi is a good source of vitamin C, vitamin K, and potassium.

Alergens

Oisobagi Kimchi may contain allergens such as garlic and radishes.

Summary

Oisobagi Kimchi is a low-calorie dish that is rich in vitamin C and potassium. It is a healthy and flavorful side dish that can be enjoyed as part of a balanced diet.

Summary

Oisobagi Kimchi is a delicious and flavorful Korean dish made with cucumbers stuffed with a spicy and tangy mixture of garlic, ginger, green onions, radishes, dried red chili powder, and sugar. This dish is a popular side dish in Korean cuisine and is perfect for adding a burst of flavor to any meal. Enjoy Oisobagi Kimchi as a side dish or topping for your favorite Korean dishes.

How did I get this recipe?

The moment I discovered this recipe is a cherished memory that I hold dear to my heart. It all began many years ago when I was visiting my dear friend, Mrs. Lee, in Seoul, South Korea. Mrs. Lee was a wonderful cook and she generously shared her knowledge of Korean cuisine with me.

One day, while we were sitting in her cozy kitchen sipping on tea, Mrs. Lee suddenly exclaimed, "Oh, I almost forgot! I have a special recipe that I want to teach you. It's for Oisobagi Kimchi, a traditional Korean dish that is both delicious and healthy."

I was intrigued and eager to learn, so Mrs. Lee guided me through the process of making Oisobagi Kimchi. She explained that the dish consists of cucumbers that are stuffed with a spicy mixture of garlic, ginger, green onions, and Korean chili pepper flakes. The cucumbers are then fermented to create a tangy and flavorful kimchi.

As we worked together in the kitchen, Mrs. Lee shared stories of how she learned to make Oisobagi Kimchi from her own grandmother. She told me about the importance of using fresh, high-quality ingredients and the meticulous care that goes into preparing this traditional dish.

I was amazed by Mrs. Lee's skill and expertise in the kitchen, and I felt honored to be learning from her. As we finished making the Oisobagi Kimchi, Mrs. Lee handed me a jar filled with the delicious fermented cucumbers. She smiled and said, "Now you can enjoy this kimchi at home and share it with your loved ones. It's a recipe that has been passed down through generations, and I am happy to pass it on to you."

I returned home with the jar of Oisobagi Kimchi and a newfound appreciation for Korean cuisine. I made the dish for my family and friends, who were all impressed by the bold flavors and unique textures of the fermented cucumbers. I felt proud to be able to share this traditional Korean dish with others and to carry on the legacy of Mrs. Lee's grandmother.

Over the years, I continued to make Oisobagi Kimchi regularly, incorporating my own twists and variations to the recipe. I experimented with different types of cucumbers, added extra spices for an extra kick, and even tried fermenting the kimchi for longer periods of time to enhance the flavors.

Each time I made Oisobagi Kimchi, I felt a deep connection to Mrs. Lee and the culinary traditions of Korea. The dish became a staple in my household, and I would often gift jars of the fermented cucumbers to friends and neighbors, spreading the joy of Korean cuisine wherever I went.

As I grew older, I passed on the recipe for Oisobagi Kimchi to my children and grandchildren, ensuring that the tradition would live on for generations to come. I taught them the importance of using fresh, quality ingredients and the patience required to make this delicious dish.

Now, whenever I make Oisobagi Kimchi, I am reminded of that special day in Mrs. Lee's kitchen when I first learned the recipe. The flavors and aromas of the fermented cucumbers transport me back to Seoul, where the rich culinary heritage of Korea came alive in every bite.

I am grateful for the opportunity to learn from Mrs. Lee and to carry on the tradition of Oisobagi Kimchi in my own home. It is a dish that holds a special place in my heart, and I hope that it will continue to bring joy and delight to all who taste it.