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Cucumber kimchi (oi-sobagi) is made by turning a cucumber into a pocket and stuffing it with vegetables and kimchi paste. It’s delicious and refreshing and it’s a great kimchi to make when cucumbers are in season and you don’t feel like waiting for your kimchi to ferment. You can eat this right away: they’re cool, spicy, and crunchy and go well with beef and radish soup. Cucumber kimchi is a good example of a kimchi that doesn’t have to be fermented to be great.
It’s been a very popular recipe on my website ever since I first posted it. However my original video used copyright-protected music (‘A Message to You, Rudy’ by The Specials), and the sound was recently removed by the copyright holder. Many people have been asking me to remake the video, so with cucumbers in season it’s a good time to do it. Enjoy the updated video!
My original video shows how to make barley rice. Eventually I’ll make a videos for this, too, but in the meantime here’s the recipe:
Posted Sunday, January 27th, 2008 at 10:49 pm
Tagged: cucumber kimchi, cucumber recipe, cucumbers, 오이소바기, 오이소박이, korean food, Korean food images, Korean food website, Korean kitchen, Korean recipes, korean side dish, Maangchi recipes, oi-sobagi, oikimchi, oisobagi, spicy stuffed cucumber kimchi, stuffed cucumber kimchi
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