Recipes

Spicy stuffed cucumber kimchi

Oisobagi kimchi 오이소박이 김치

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!

Ingredients:

Directions:

  1. Wash the cucumbers. Make pockets out of them by slicing them twice lengthwise at right angles, ½ inch from one end so the cucumber quarters are still connected to each other at the end.oisobagioi-sobagi
  2. Put them in a big bowl, and sprinkle and rub them with salt inside and out. Let them sit for 10 minutes on the kitchen counter, and then turn them over so they’re evenly salted. Then turn them over and let them sit another 10 minutes.cucumber kimchi
  3. Rinse the cucumbers in cold water a couple of times to remove excess salt. Drain and set aside.
  4. Combine buchu (Asian chives), carrot, hot pepper flakes, fish sauce, sugar, and sesame seeds in a large bowl. Mix well with a wooden spoon.
  5. Stuff the seasoning paste into the cucumber pockets. If you have sensitive skin, you can wear rubber gloves for this because the paste might irritate your hands.oisobagioisobagi seasoningoisobagi stuffing
  6. Serve immediately as a side dish for rice, and keep the leftovers in the refrigerator. If you prefer it to be fermented a bit more, let the container sit at room temperature for a couple of days until it smells and tastes sour. Then put it into the fridge. Serve cold.

oi-sobagi

oi-sobagi

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:

Barley Rice

Ingredients:

  • 1 cup short grain rice, 1 cup  barley

Directions:

  1. Combine rice and barley rice in a heavy pot.
  2. Wash and drain a couple of times. Drain water as much as you can and add 2 ½ cups water.
  3. Cover and let it sit at least 30 minutes.
  4. Bring the pot to a boil over medium heat for 10 to 12 minutes.
  5. Open the lid and turn the rice over with a rice scoop or spoon.
  6. Simmer it over low heat for another 10 minutes.
  7. Fluff with a rice scoop to remove excess steam. Serve immediately with side dishes.

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More kimchi recipes:

201 Comments:

  1. Pipepippook Beijing My profile page joined 11/14
    Posted November 20th, 2014 at 1:04 pm | # |

    I’ve made it twice and it’s awesome. My 5-year-old loves it and asks for it when it’s dinner time!☺️ Thank u again. I just love all your videos and wished I lived near u to share food! I think u r so cute in your videos! Wish I knew how to share pictures. I want to show mine!

  2. piperjohn3 NYC My profile page joined 12/11
    Posted June 20th, 2014 at 6:18 pm | # |

    I made this not expecting anything too special. Boy, was I wrong–this is absolutely fantastic!

    It’s very good fresh, but I think it’s magically transformed after a day or two in the fridge when the flavors have a chance to meld. It hasn’t lasted long enough to ferment yet!

    Thanks Maangchi!

  3. kurena198 USA My profile page joined 5/14
    Posted May 31st, 2014 at 9:01 am | # |

    Hi, just wanted to say that I love this recipe! Plus, after I left it fermented fora couple days, I made some of them into like fried pickles style. it was so awesome. Thanks for the recipe!

  4. Kimek Poland My profile page joined 3/14
    Posted March 20th, 2014 at 11:04 am | # |

    Oh, looks so yummy! Crunchy fresh cucumbers and salty, spicy hot filling. I love it!

  5. Rosemary4 Sanford fl My profile page joined 9/12
    Posted January 20th, 2014 at 12:10 pm | # |

    Hi maangchi! I wonder it can without to put stuffing in cucumber kimchi? Is that taste better with stuffing? Let me know before I head to make soon. Look forward you respond soon. :-)

  6. zipurlip2 USofA My profile page joined 7/11
    Posted October 25th, 2013 at 8:25 pm | # |

    Thank you for another great recipe!

  7. spicykimchijigae NJ My profile page joined 9/13
    Posted September 16th, 2013 at 10:30 pm | # |

    This is probably one of the most delicious maangchi recipe that I have ever tried. Tasting this dish brought tears to my eyes (I exaggerate)…honestly, I could not get enough of this all summer long. Just a warning: it’s quite garlicky but so so good.

  8. KrynauwOtto2 Pretoria, South Africa My profile page I'm a fan! joined 9/13
    Posted September 15th, 2013 at 5:50 am | # |

    Hi Maangchi,
    I know this has nothing to do with this recipe but can you please write my name in Korean?
    Its Krynauw, the pronunciation is Cray (as in crayfish) + no (as in yes- no)
    I would REALLY appreciate it!!!
    Thanks :)

  9. urfatutkunu Türkiye My profile page joined 4/13
    Posted September 14th, 2013 at 5:35 pm | # |

    Hi Maangchi,
    I’m going to make oi sobagi but you say sugar in the recipe. But didn’t add sugar on your video. Sugar or not???

  10. bellehorn Ohio My profile page joined 8/13
    Posted August 17th, 2013 at 9:28 pm | # |

    Hello i was wondering if there is any substitute for red pepper powder?

    • spicykimchijigae NJ My profile page joined 9/13
      Posted September 16th, 2013 at 10:36 pm | # |

      I’m not an expert by any means but I tried this recipe many times. You should not substitute with anything other than Korean red pepper powder (coarse). You can order it online (amazon)–it just makes the dish really yummy.

  11. urfatutkunu Türkiye My profile page joined 4/13
    Posted August 11th, 2013 at 4:06 pm | # |

    Hi Maangchi,
    For this recipe, can I use something else instead of fish sauce?

  12. jeansuki My profile page joined 2/11
    Posted August 8th, 2013 at 1:54 pm | # |

    Hi Maangchi! Thank you for re-posting this; it’s time for Oi-Sobagi! Yay Oi Kimchi!
    I JUST bought these cukes at the farmers market. A friend came over and I showed her how to make them and we had a great time. We did have to run to the korean market to purchase buchu garlic chives…but I think that makes them super authentico. Just like last year, I put in too much carrot, but I can’t complain about that! The stuffing falls all over, but I just press it all into the large jars that I have.
    Thank you again for re-posting this seasonal favorite and congratulations on your book deal! You are the best!
    I would love to have a garlic stem kimchi recipe too! You do have a thread manul julgi but no recipe yet. (I’m still going to try it! I think I have figured it out.)
    So, you are a great teacher and person. I LOve your videos, posts and pictures!
    Thanks Maangchi!
    Your devoted fan,
    Jean

  13. Miss Kim78 socali My profile page joined 3/13
    Posted July 20th, 2013 at 3:57 am | # |

    OMG Maangchi, I made this following your recipe a long time ago. This is one of my fav banchans to eat on hot summer days. It’s so good. I just love the spicy, sour, salty, refreshing taste of this dish. I love eating a bowl of rice in cold ice water and having this as a side dish. I can eat a meal like that all summer long haha. I haven’t had it in a while. I should make some soon!

    • Maangchi New York City My profile page joined 8/08
      Posted July 23rd, 2013 at 11:05 pm | # |

      “I love eating a bowl of rice in cold ice water and having this as a side dish.” oh yeah? I always like warm rice but I should try your way sometime! : )

  14. JoyceWu Taiwan My profile page joined 7/12
    Posted July 18th, 2013 at 11:58 am | # |

    Hi Maangchi, this is first I made it .
    It’s look like tasty but I feel too salty.
    Is it normal or I have to wash more times before I put stuff ? Thank you.

    • Maangchi New York City My profile page joined 8/08
      Posted July 23rd, 2013 at 11:03 pm | # |

      yes, check out the step 3 please. “Rinse the cucumbers in cold water a couple of times to remove excess salt”

  15. urfatutkunu Türkiye My profile page joined 4/13
    Posted July 18th, 2013 at 6:23 am | # |

    Dear Maangchi,
    If I protect this kimchi and coluldn’t finish in the same day, how many times it could be fresh? And how must I hide it? In the refrigerator?

  16. unchienne Georgia, USA My profile page I'm a fan! joined 10/08
    Posted March 9th, 2013 at 11:34 am | # |

    One of my favorite recipes that I’ve made from your blog. Since I live in a boonies, I’m always on the lookout for common substitutes for items that those of us far from international circles can’t get our hands on…like the bosc pear for the Asian pear and things like that. For this recipe, I didn’t have access to Asian chives (and the regular chives were monstrously expensive for a small amount). Instead, I substituted leeks (cut into very small squares), and it turned out beautifully.

    • Maangchi New York City My profile page joined 8/08
      Posted March 16th, 2013 at 6:52 am | # |

      “I substituted leeks (cut into very small squares), and it turned out beautifully.” great tip! I sometimes use green onion and carrot to make oisobagi when buchu is not available. It always turns out delicious.

  17. Lovetocook San Francisco My profile page joined 12/12
    Posted March 7th, 2013 at 1:37 pm | # |

    Hi Maangchi, I have a quick question. This is my second time to make this cucumber kimchi. The first time I made it, it was really good. But the second time I made it, it was good too but there seems to be alot of water/liquid on the bottom of the container of the cucumbers. Is that normal? Should I pour the extra water out? I kind of think with the water sitting in there it would take the flavor out of the cucumber kimchi perhaps? Please advise. Thank you Maangchi.

    • Maangchi New York City My profile page joined 8/08
      Posted March 8th, 2013 at 6:15 pm | # |

      Yes, it’s normal. It sounds like your oisobagi was made well! The saltiness of the seasoning mix is drawing out water from the cucumber. Sometimes you see a lot more liquid than usual when the cucumber contains lots of water.

      • Lovetocook San Francisco My profile page joined 12/12
        Posted March 14th, 2013 at 6:55 pm | # |

        Ahh…..ok. Good to know. It did seem like I used cucumbers that contained more water the second time I tried making the oisobagi. I’m having some now after a couple of weeks and it taste so good! It seems like it has more flavor too! :D Thank you so much Maangchi! Can’t wait to try your other delicious recipes. Oh just one more question, how long can you keep the oisobagi in the refrigerator after making it?

  18. mayong Malaysia My profile page joined 3/13
    Posted March 5th, 2013 at 8:46 am | # |

    Hi Maangchi. I made the cucumber kimchi, left it outside the fridge overnight to ferment, then kept it inside the fridge again. I left it inside the fridge for 1 week before I ate them. Actually, how long can I keep the cucumber kimchi inside the fridge? Do I serve each person, the whole piece of cucumber kimchi or do I cut them up into smaller pieces starting from the top?

    • Maangchi New York City My profile page joined 8/08
      Posted March 5th, 2013 at 9:12 am | # |

      You can start eating oisobagi right after making it. Many people prefer freshly made oisobagi. If you want to ferment it, keep it outside the refrigerator for a couple of days as it ferments.

      “Do I serve each person, the whole piece of cucumber kimchi or do I cut them up into smaller pieces starting from the top?” Both ways are good. I like to eat whole pieces just like in the video but you can cut off the top of a large piece and split it into small pieces, too.

  19. mochi-chan Germany My profile page joined 11/11
    Posted March 1st, 2013 at 9:30 am | # |

    Oh no, in Germany we can’t watch the video anymore because of the background music.

  20. Q. D. C. My profile page joined 1/13
    Posted February 20th, 2013 at 1:10 pm | # |

    If I have extra hot pepper paste, what other vegetables can I use it with? I’m thinking maybe radish or baby bok choi. Comments?

  21. Q. D. C. My profile page joined 1/13
    Posted February 7th, 2013 at 5:21 pm | # |

    I made cucumber kimchi for the first time today. Wow! IT gives ponytail radish kimchi a good run for its money. I’m lucky to live near a Korean market, a Thai/Vietnamese market, and a pan-Asian market. So much fun grocery shopping!

    Thank you, Maangchi, for your recipes. My nephews ask me to bring them vats of kimchi when I visit.

  22. atina326 United States My profile page joined 5/12
    Posted May 20th, 2012 at 2:18 am | # |

    Hi Maangchi!
    I had something similar to this at a Korean restaurant awhile ago and craved it recently. I was so glad to find the recipe and video here! Thank you so much for posting it, I couldn’t find any chives at my grocery store, but it still turned out great! This is first kimchi I’ve ever made and I’m so glad it worked out well. I plan to make more and try out other recipes. Thanks again! :)

    • Maangchi New York City My profile page joined 8/08
      Posted May 21st, 2012 at 12:10 am | # |

      If Asian chives are not available, use green onions. I’m glad your oisobagi turned out delicious! Cheers!

  23. Peedee San luis obispo, CA My profile page joined 5/10
    Posted February 23rd, 2012 at 2:16 pm | # |

    I Maangchi, I used this same recipe but cut mini cucumbers into 1/2 inch rounds.
    I often see thick sliced cuccumber kimchi at korean markets & was wondering if this is the same recipe I should be using? I realized I left the salt on there too long. ~30 min like this recipe, but I should have cut the time down since the pieces were smaller. Do you have any tips for me? Thanks

    • Peedee San luis obispo, CA My profile page joined 5/10
      Posted February 28th, 2012 at 10:27 pm | # |

      Maangchi, I made the mini cucumbers & it took me 2 tries to do it using mini 1/2 inch sliced cucumbers with this recipe. Way too salty the first time since the pieces are smaller, so 2nd time it was great.
      I cut way back on the amount of salt & only let it sit for 15 minutes. I added more sugar because I like it sweet, but it was delicious.

  24. jaylivg Houston My profile page I'm a fan! joined 7/10
    Posted February 4th, 2012 at 10:33 pm | # |

    Maangchi , i made this today .. i was so excited about it . I followed your direction , but i think i didn’t wash it enough , because despite of the delicious filling .. the cucumber was a lil too salty . I probably need to wash it more next time . I still think it’s good and super easy to make !! Thanks !!

  25. SimonJPro Tennessee My profile page joined 6/11
    Posted September 3rd, 2011 at 10:16 pm | # |

    I cant find a recipe for the regular cucumber kimchee… I liked this recipe but I like the regular cucumber kimchee better… Any chance we could get a cucumber kimchee recipe :) thanks

  26. foodmate virginia My profile page joined 7/11
    Posted July 24th, 2011 at 8:59 pm | # |

    Hey Maangchi!
    I absolutely love this recipe! I made it for my boyfriend and he can’t stop raving about it! It was almost finished in 3 days! But towards the 3rd day, my oisobagi started tasting a little bit bitter… why is that? I hope to get a reply soon because I am planning on making it again… hopefully tomorrow night :D Thanks so much for the recipe Maangchi!!!

    • Maangchi New York City My profile page joined 8/08
      Posted July 25th, 2011 at 7:02 am | # |

      ” my oisobagi started tasting a little bit bitte”, I don’t know the answer. Strange!

      • Linner Coxsackie, NY My profile page joined 3/11
        Posted September 3rd, 2011 at 5:45 pm | # |

        I was just pickling the same type of cucumber Maanchi recommends here … if they have any stems on them, they need to be cut off, they are bitter, and will transfer the bitterness to whatever you are making. Hope this helps.

  27. mmesple Berthoud, CO My profile page joined 6/11
    Posted June 21st, 2011 at 7:04 pm | # |

    Maangchi .. I just made the Oisobagi Kimchi and the Emergency Kimchi and I am in heaven! Thank you so much for sharing your wonderful culinary magic!
    Big hugs from my kitchen :-)
    Maryanne Mespl´

  28. Sukhipanna Malaysia My profile page joined 5/11
    Posted May 30th, 2011 at 9:32 am | # |

    Thanks Maangchi for this recipe. I made it for dinner today and I love the crunchy taste of the cucumber in this kimchi. Even my sister who is fussy when it comes to food gave me a thumb up and asked for refill!! I will make this again for my family! Thanks!

  29. kojimon New York My profile page I'm a fan! joined 1/11
    Posted May 13th, 2011 at 12:19 pm | # |

    I made the oisobagi this week and it came out great. I love the freshness of the cucumber along with the spicy kick!! Both me and my wife love your recipes.

    Simply Good Eating Latest blog: http://www.simplygoodeating.com

  30. kojimon New York My profile page I'm a fan! joined 1/11
    Posted May 11th, 2011 at 9:56 pm | # |

    I love your recipe for the beef and radish soup maangchi. I also did the cucumber kimichi which was also wonderful. I will soon share that too with my friends to taste it. Thanks for stopping by my site (http://www.simplygoodeating.com). Keep up with the good work and I look forward to seeing more of your awesome recipes. =)

  31. dodobrowns Germany My profile page joined 4/11
    Posted April 20th, 2011 at 3:16 pm | # |

    Maangchi, you should add Beef Dashida to the soup….world of difference in flavor! Looks great!

    I usually fry the garlic, beef, radish in sesame oil then add water. After its boiling I add the green onion before I serve.

    That’s the great thing about Korean cooking….there is no one way to make delicious Korean food!

  32. mokpochica Michigan My profile page I'm a fan! joined 1/09
    Posted March 6th, 2011 at 8:48 pm | # |

    I made this today–the whole meal–and it was great. My husband was craving kalbi tang and oisobaegi and I was very excited to see this simple beef/radish soup that has some flavors reminiscent of kalbi tang. My son loved it. He was putting big spoonfuls in his mouth and saying “MMMMM…MMMMMM”. I’m very happy to find another simple soup that I can make quickly and the cucumbers tasted great–better than any oisobaegi I remember eating in Korea.

    • Maangchi New York City My profile page joined 8/08
      Posted March 7th, 2011 at 6:59 am | # |

      Thank you for your update! ” He was putting big spoonfuls in his mouth and saying “MMMMM…MMMMMM”.” haha, so cute!!!

  33. JamieF New Zealand My profile page I'm a fan! joined 1/11
    Posted February 1st, 2011 at 11:35 pm | # |

    I just made this – it is delicious! Photos coming next :)

  34. luppul My profile page joined 12/10
    Posted December 29th, 2010 at 6:43 am | # |

    will it have a sour taste?
    i am trying to make cucumber kimchi as i had tasted very nice one from Hong Kong’s Korean Street.
    The one they sold are sour and a bit spicy, i am thinking is this the way they make it.

    Please help :)

  35. jeanster Singapore My profile page joined 8/10
    Posted December 4th, 2010 at 8:08 am | # |

    Thank you for this fantastic recipe! The taste of fresh oisobagi really makes me go on cloud nine!! :) :) :)

    Just a note: Would u know of any recipes that is made of lotus root?

  36. KitATX Austin, Texas My profile page joined 11/10
    Posted November 19th, 2010 at 2:43 am | # |

    I don’t usually like cabbage kimchi until it has ripened a bit, but i just made oisobagi and it was delicious fresh! Thanks so much for the recipe!

  37. azurarutlan My profile page joined 10/10
    Posted October 5th, 2010 at 4:24 am | # |

    Maangchi,

    I want to make all of your Kimchi recipes for my family up here in Michigan, but seafood and seafood products make me sick. Can I substitute in soy sauce, or another fermented sauce, instead of fish sauce? If so, what sorts of adjustments to the amount should I make?

    • Maangchi New York City My profile page joined 8/08
      Posted October 5th, 2010 at 12:58 pm | # |

      Use soy sauce and sugar. If you want to make your kimchi paste more delicious, you could add chicken or beef broth to the kimchi paste. Good luck with making delicious kimchi and let me know how it turns out.

  38. chicketypoo San Mateo, California My profile page joined 9/10
    Posted September 30th, 2010 at 12:17 pm | # |

    i’m making your stuffed cucumber now…. I only use 1/4 cup of sea salt .. The question I have is should you drench the cucumber with the salt or how do you know if you put enough salt…since your recipe says to put 1/2 cup. That seems alot for my 10 kirby cucumber…

    • Maangchi New York City My profile page joined 8/08
      Posted September 30th, 2010 at 11:27 pm | # |

      Don’t worry too much about salt because most of salt will be washed away when you rinse them after salting.

  39. Souavarat Houston, Texas My profile page I'm a fan! joined 9/10
    Posted September 10th, 2010 at 7:39 pm | # |

    Oisobagi is so good. I love this with hot rice and pork bone soup with mustard greens, or pig feet soup with bitter melon. So good! I love it!

  40. jeancho Philadelphia My profile page joined 9/10
    Posted September 9th, 2010 at 12:56 am | # |

    Mangchi–thank you so much for this excellent recipe. I made it for my two sisters and brother and it was good as my mom used to make (and so EASY–my first time making kimchi). Do you think type of salt makes a difference to kimchi? I bought Beksul solar salt, but it was too large a grain so I used kosher salt instead. Do you know what is Beksul solar salt isused for?

    • Maangchi New York City My profile page joined 8/08
      Posted September 9th, 2010 at 9:39 am | # |

      “it was good as my mom used to make” great! I’ve been using kosher salt in my cooking for a while.

  41. Epicurean Adventure Minneapolis, MN My profile page I'm a fan! joined 8/10
    Posted August 14th, 2010 at 7:45 pm | # |

    I have a question about your oisobagi kimchi recipe.
    Is it okay to use the same porridge from the baechu kimchi recipe, but with more vegetables added?

    I’m just wondering because I made baechu kimchi today and I ended up with leftover kimchi paste, and I’m not sure what to do with it.

    Thanks for being so nice to share your recipes with us.

    ~Will

  42. BxlSprout Brussels, Belgium My profile page joined 5/10
    Posted July 18th, 2010 at 2:51 pm | # |

    Hi Maangchi, I’m eating your stuffed cucumber kimchi right now (is that my nose running a little bit? LOL–I’m eating ti straight, without rice!) It’s delicious! I sprinkled a little sugar and rice vinegar over it as it’s freshly made. Mmmm. Thank you!

    • Maangchi New York City My profile page joined 8/08
      Posted August 15th, 2010 at 8:33 am | # |

      yummy! Reading your post makes me feel like eating oisobagi and rice now. I have some oi (cucumber) in my refrigerator, so you know what I will do soon? : )

  43. LisaL USA My profile page joined 9/09
    Posted June 6th, 2010 at 5:01 pm | # |

    Just made the cucumber kimchi and it’s SO yummy!! Used the cucumbers from my garden of various sizes and it tastes so good.
    I only had to use about 1/4cup of salt for the cucumbers, and even then I think it was too much. I’ll use less next time.
    And it is a little bit salty, but just enough to go fantastic with some rice! YUM!

    • Maangchi New York City My profile page joined 8/08
      Posted June 7th, 2010 at 8:13 am | # |

      “Used the cucumbers from my garden of various sizes and it tastes so good.” oh my! I know how you feel! The cucumbers are so precious.

  44. angelatbh Singapore My profile page joined 3/10
    Posted March 30th, 2010 at 3:13 am | # |

    Hi Maangchi,

    Is this cucumber kimchi method same like the side dish in korean restaurant? How long must ferment? I dont want to cook with the radish beef soup but just eat as side dish can?

    Thks

    • Maangchi New York City My profile page joined 8/08
      Posted March 30th, 2010 at 7:46 pm | # |

      I prefer fresh oisobagi kimchi, so I eat it right after making.

      If you like to ferment it, keep it outside the refrigerator for a couple of days until it ferments.

      • angelatbh Singapore My profile page joined 3/10
        Posted April 2nd, 2010 at 11:52 pm | # |

        Pls help…last night i made the oisobagi kimchi, but it was too salty, what can i do now? Throw it away or u have any rescue method? I couldnt find the fish sause u bought so i bought the thailand fishsauce, maybe it was to salty. This time i failed again….sigh….

        • Maangchi New York City My profile page joined 8/08
          Posted April 4th, 2010 at 7:37 pm | # |

          There is no way fix salty oisobagi. Next time you make oisobagi, use less fish sauce then. Thai Fish sauce is good, too.

      • ina78 Jerteh, Terengganu, Malaysia My profile page I'm a fan! joined 4/09
        Posted May 2nd, 2012 at 9:28 am | # |

        Hai Maangchi, is it taste different if I just put it in the fridge? I mean not fermented it outside the fridge, but inside the fridge. hope to hear from you soon…. TQ

  45. Kathleen Korea My profile page joined 3/09
    Posted March 3rd, 2010 at 6:53 am | # |

    is it possible to substitute jajang for the fish sauce?
    I dont have enough money to buy the fish sauce, nor do I use it enough.

  46. Yukihana
    Posted January 9th, 2010 at 2:30 pm | # |

    Annyeonghihaseyo Maangchi-sshi,

    I luv Korean food n Kpop! I made this n it turned out extremely well!(if I may say so myself!! :P)This is definitely a keeper for me. Thanks!! I wonder if you can teach how to make the sweet rice in pumpkin please??(I saw it in Family Outing)Thank you :)

  47. kulyia
    Posted January 7th, 2010 at 3:03 am | # |

    yum i like this one too. it had a Very fresh super crunchy taste to it. deliciousss.

  48. Yukihana
    Posted December 23rd, 2009 at 1:59 am | # |

    Hi Maangchi,
    Luv ur site!! I hav tried a lot of the recipes that u’ve posted n have been very successful!! I made the oisobagi n it’s one of my fav! I’ve seen on Family Outing(I’m a Kdrama/Kvariety addict!:p)n they were making some sticky rice then steaming it in a hollowed out pumpkin. I was wondering if u can kindly let me know it’s Korean name or post the recipe here pls? Thks so much! Merry Christmas n Happy New Yr!

  49. Renee
    Posted November 19th, 2009 at 10:27 pm | # |

    I love your website! Thank You Maangchi, your food tastes great!!!

  50. Cornelia
    Posted November 14th, 2009 at 4:40 pm | # |

    Hey Maangchi,

    I’m going to prepare cabbage kimchi. Can I use the porridge for the cabbage kimchi vor cucumber kimchi, too?
    Or is it too different?
    Have you ever tried?

    Greetings from Germany,

    Cornelia

    • Cornelia
      Posted November 15th, 2009 at 10:12 am | # |

      Ok, sry, I have found the answer -.-

  51. Abigail
    Posted November 9th, 2009 at 10:41 am | # |

    what i do have are leeks and green onions, can i put the leeks instead? will it make a difference in taste?

  52. Abigail
    Posted November 9th, 2009 at 10:40 am | # |

    maangchi,
    i can’t find any chives, do i need to put it in? if so, what are other alternatives…?

  53. Nick
    Posted November 6th, 2009 at 10:56 pm | # |

    Wow this is great. I love all kinds of kimchi.
    I was just wondering if I need to stuff the cucumber or if I can just slice the cucumber into bite sized pieces and mix it with the kimchi sauce. Would slicing the cucumbers first make a difference?

  54. Jasmine
    Posted October 4th, 2009 at 7:21 am | # |

    hi maangchi! love ur recipes so much and i tried making these just now and after stuffing it, i put it straight to the fridge( in airtight container), about 5 hours later, i noticed there’s some juices coming out and i got rid of that right away (tasted it and it was salty)..is that normal? just curious.. anyway, thanks so much for you super great recipes..!! keep ‘em coming..=DD

    • Maangchi New York City My profile page joined 8/08
      Posted October 5th, 2009 at 6:43 pm | # |

      Yes, it’s very normal. Don’t worry much about the liquid. When you salt your cucumber, the salt draws out water from the cucumber. When I make my oisobagi, I eat it in a few days. I don’t like to wait until it’s fermented.

  55. Hend
    Posted October 2nd, 2009 at 12:20 am | # |

    Hi Maangchi ,
    thank you for your great work and the time you spent to post those videos, regarding this recipe of the stuffed cucumber can I use soy sauce instead of fish sauce?

    • Maangchi New York City My profile page joined 8/08
      Posted October 2nd, 2009 at 9:03 am | # |

      hmm, I never use soy sauce in oisobagi because it will darken my oisobagi, but as long as you don’t use fish sauce, why not?

  56. Trang
    Posted August 13th, 2009 at 8:44 pm | # |

    I had cucumber kimchi at a restaurant and it was delicious. But their’s was sliced cucumber, not stuffed like what your recipe has. Do you know how to make it like that?

  57. Matt
    Posted August 10th, 2009 at 2:50 pm | # |

    Im was going to go out to dinner, change of plans!

  58. Josh
    Posted July 31st, 2009 at 7:08 pm | # |

    Hi. how long can you keep the oisobagi in the refrigerator? I made a lot and want to eat it all before it goes bad.

    • Maangchi New York City My profile page joined 8/08
      Posted July 31st, 2009 at 7:58 pm | # |

      I usually finish eating in a week. It doesn’t go bad but will be fermented. For some reason, oisobagi is more delicious when it’s fresh.

  59. rv65
    Posted July 31st, 2009 at 6:00 pm | # |

    I didn’t add quite as much salt to my oi sobagi but I added the recommended amount of 3 crabs fish sauce. It turned out great and it’s pretty spicy. Now I feel accomplished.

    • Maangchi New York City My profile page joined 8/08
      Posted July 31st, 2009 at 7:59 pm | # |

      cool! 3 crabs fish sauce is delicious.

      • rv65
        Posted August 1st, 2009 at 2:28 pm | # |

        Mine isn’t salty which is good. I just didn’t salt the cucumbers with 1/2 cup of salt. I don’t know the exact amount but it worked. I’ve been eating it and it’s definitely spicy. That hot pepper powder I found at the store is very hot indeed.

  60. Amber
    Posted July 30th, 2009 at 10:10 am | # |

    Hello Maangchi,

    I made oisobagi! It was so delicious. Tonight I am going to make radish soup with beef tonight. Next week I am going to make kimchi. I just want to say thank you for this wonderful site!

    • Maangchi New York City My profile page joined 8/08
      Posted July 31st, 2009 at 8:01 pm | # |

      Radish soup with beef is not only easy to make but also very delicious! Send me some photos to share your food photos with other readers!

  61. rv65
    Posted July 26th, 2009 at 2:11 am | # |

    Oi sobagi looks delicious. I’ll make it the next time I go to Zion Market.

  62. sammie
    Posted July 4th, 2009 at 6:36 pm | # |

    i was wondring the cucumber soup that you make is like the one my mom makes but sometimes she put noodles in hers and i remember they were white, can you tell me what the noodles are called? i think they are japanese noodles.

    • Maangchi New York City My profile page joined 8/08
      Posted July 5th, 2009 at 8:19 am | # |

      oh, that must be “kongguksu”! (cold soy milk noodle soup)
      The recipe will be posted very soon! It’s perfect dish for hot summer!

  63. Pam
    Posted June 23rd, 2009 at 3:46 am | # |

    Hi,
    I have follow your recipe, it is so easy, quick, and taste really good. I love it and will do again next time for my family.
    Thanks for great recipe ;)

  64. Joolsey
    Posted June 17th, 2009 at 9:14 am | # |

    Hi Maangchi,

    I made oisobagi with a different recipe and it is SO SALTY to the point of being bitter! Do you have any advice on how to lower the saltiness so that my batch will be edible? Thanks,

    Julia

    • Maangchi New York City My profile page joined 8/08
      Posted June 17th, 2009 at 10:06 am | # |

      Julia,
      For salty oisobagi,I don’t have much advice.

    • dulcismo Sydney My profile page joined 4/10
      Posted April 18th, 2010 at 7:47 am | # |

      Hello there:-D I made oisobagi and left it outside in the room temperature to ferment a little with Glad wrap over it because I thought it is Kimchi kind so that’s what I was meant to do, by the end of the day I realised that the cucumber water drained to the bottom of the dish and the salty taste has gotten milder in the evening! However I am planning to store them in the fridge because apparently cucumbers goes off too quick! My parents have had 5 of them with Barley rice and it was an awesome awesome recipe!!! Thank you sooo much Maangchi!>____<

  65. Sylvia My profile page I'm a fan! joined 9/08
    Posted June 4th, 2009 at 7:19 am | # |

    Good Morning Maangchi,
    I wanted to tell you about this wonderful thing that happened for me.
    My local dry cleaner is owned by a lovely Korean couple. I realized they were Korean after I had been watching you because the woman’s accent is much like yours. One day I greeted her with Anyounghasayyo
    I’ve learned how to say hello and goodbye from eating at Korean restaurants. This started us on many great discussions of food. She has shared tips and recipes with me and I run home and try them out.
    Yesterday she called and had made oisobagi and had saved a container for me. I was very touched by this gift. I took her a bunch of flowers from my garden (Peony) and learned they are called Moran. The husband told me the story of a soldier who writes to his love that he will return when the moran is in bloom and she waits for him every year. I am so happy to be making friends with these wonderful people and I want to thank you for helping open the door to knowing about Korea.
    I believe the foods of a culture are not just about flavor and nutrition, they are about tradition, respect, family roles, history and customs of the culture. In any study of food a person must be open to understanding the agriculture and customs of the country and it’s people. Then we can truly enjoy the flavors and textures.
    By the way her oisogabi was the best I’ve ever had. It was s perfect balance of sour and spicy.

    • Maangchi New York City My profile page joined 8/08
      Posted June 4th, 2009 at 9:17 am | # |

      What a touching story! I can see you are a very open minded person! I totally agree with what you say, “I believe the foods of a culture are not just about flavor and nutrition, they are about tradition, respect, family roles, history and customs of the culture.”

  66. Anonymous
    Posted May 31st, 2009 at 5:59 pm | # |

    This is my favorite so far of all your recipes!

  67. sully
    Posted May 16th, 2009 at 10:10 am | # |

    hi!today i made the cocumber khimchi.your made it look’s
    so easy for us foreign to learn how to make korean fav.food.
    i always like khimchi.
    oh i know korean speak.now i study korean language.

  68. Zia
    Posted May 5th, 2009 at 3:46 am | # |

    hi maangchi!..what can be a substitue for KOREAN CHIVES? if i don’t have korean chives.

    • Maangchi New York City My profile page joined 8/08
      Posted May 5th, 2009 at 7:22 am | # |

      Use green onions if Asian chives are not available around you. I sometimes make my oisobagi without buchu (Asian chives)

  69. Brandon M.
    Posted April 20th, 2009 at 9:31 pm | # |

    Maangchi, would the cucumber kimchi taste even better if it was fermented? And if so, how do you go about doing that? Do you just bury it in a container in the ground or something?

  70. josh
    Posted April 12th, 2009 at 2:06 am | # |

    Hi Maangchi,
    i was wondering why you take the bubbles out when the soup is boiling?
    my mom does the same thing, but i always forget to ask her why

    oh by the way im learning korean
    and it’s fun and very easy to learn

    • Maangchi New York City My profile page joined 8/08
      Posted April 12th, 2009 at 7:03 am | # |

      I remove them to keep the soup or stock clear.
      Wow, you are learning Korean! Good news!

      • josh
        Posted April 13th, 2009 at 5:23 pm | # |

        thanks
        yup
        i have fun reading your ingredients in korean
        then seeing them in romanized form to see if i got em right
        and im getting pretty good ^^

  71. Maangchi My profile page joined 7/08
    Posted March 1st, 2009 at 3:42 pm | # |

    Pedro,
    haha, you surprised your mother-in-law!

  72. Pedro
    Posted March 1st, 2009 at 2:17 pm | # |

    Thank you so much for the Oisobagi kimchi recipe. My wife is Korean and I made this for my mother in law on her birthday. The whole family could not believe I made this. Your recipes and instructions are FABULOUS!

  73. Maangchi New York City My profile page joined 8/08
    Posted January 25th, 2009 at 8:51 pm | # |

    Chris, you!!! : )
    I’m glad to hear about your successful oisobagi making!
    It looks awesome! I’m going to post it on my website so that others could see your oisobagi, too.

    You ran out stuffing while filling only half amount of your cucumber pieces? haha! I’m sure it won’t happen next time you make oisobagi.

  74. Chris
    Posted January 25th, 2009 at 7:49 pm | # |

    Looking just at the ingredients, I would have never thought I’d like this type of kimchi.

    I had all the ingredients, though, so I decided to give it a try. Wow! It’s delicious! I think I stuffed mine way too fat, or my cucumbers were too big, because I ran out of stuffing after only filling half my cucumbers.

    They don’t look as good as yours, but I decided to take a picture as proof of having made it.
    http://i71.photobucket.com/albums/i140/chrisk32/Oisobagi.jpg

    Now I have to worry that I won’t eat it all in one night. Thank you for posting the recipe!

    Yes, this is the Chris from your recent Toronto trip.)

  75. Maangchi New York City My profile page joined 8/08
    Posted January 2nd, 2009 at 8:14 am | # |

    buzzyger,
    Hi, Happy New Year!
    Kimchi paste for oisobagi is different from the paste for cabbage kimchi. I would not use the leftover kimchi paste to make oisobagi (stuffed cucumber kimchi). Keep the leftover kimchi paste in the freezer and use it when you make next batch of cabbage or radish kimchi.

  76. buzzyger
    Posted January 1st, 2009 at 5:18 am | # |

    Hiya, this is my first post!!
    I gotta say that your web is just so awesome, i’m salivating just by looking at the recipes. You made it looks so easy for us non-Korean to learn how to cook our fav foods. Thanks alot!
    P.S: is it ok for me to use left over kimchi sauce (paste) left-over to make this cucumber kimchi? Or is it gonna be weird?

  77. Maangchi New York City My profile page joined 8/08
    Posted December 4th, 2008 at 11:27 pm | # |

    fancy,
    oh, well, I can’t think of something else that can replace fish sauce. Why don’t you just skip the fish sauce? Or Leave your question on the forum here http://www.maangchi.com/talk/forum/general-discussion
    I hope someone else gives you good answer.

  78. fancy
    Posted December 4th, 2008 at 9:14 pm | # |

    can i use something else rather than fish sauce for the oi sobaegi?? i dont have it but i have everything else!

  79. Preesi
    Posted November 26th, 2008 at 7:35 pm | # |

    OMG that Oi Sobaegi was so GOOD!

    Ill take a pic tomorrow

  80. Maangchi New York City My profile page joined 8/08
    Posted October 27th, 2008 at 4:41 pm | # |

    Gayle,
    I’m glad to hear about your success at making oisobagi. Good!

    Sylvia,
    Fantastic! You must be a good cook! : )

  81. Sylvia My profile page I'm a fan! joined 9/08
    Posted October 27th, 2008 at 1:53 pm | # |

    Today I saw some small english cucumbers at my local store. I bought them and made oisobagi.
    This is a very good recipe, it’s easy and delicious.

  82. Gayle
    Posted October 9th, 2008 at 2:10 pm | # |

    Maangchi, I love you! I have tried a half dozen cucumber kimchi recipes, and nothing even came close to the ones I had while in Seoul. Yours are so amazing and spot on. Plus I just love the background music in the video!
    I used organic hothouse cucumbers (the long, seedless ones) for mine, so I didn’t have to worry about the skins, and they were just amazing.
    Thank you! Thank you! Thank you!

  83. Maangchi New York City My profile page joined 8/08
    Posted October 8th, 2008 at 5:40 pm | # |

    lin,
    If you use kirby cucumbers, use about 10 kirby cucumbers for this recipe.

  84. lin
    Posted October 8th, 2008 at 1:03 pm | # |

    6 cucumbers in the recipe? Kirby cucumbers come in small and medium and yesterday I found Korean cucumbers in the Koream supermarket. I think in your video you used Korean cucumbers wich is much longer than Kirby cucumbers. Can you give me the weight of the cucumbers? I like eating Kimchie and make my own. Thanks.

  85. Maangchi New York City My profile page joined 8/08
    Posted September 10th, 2008 at 5:42 pm | # |

    Justin,
    Please follow the recipe.
    “Wash the cucumbers once and drain them and stuff the seasoning paste into the slotted cucumber and put it in a airtight container.” You can cut your cucumber 2 or 3 times to make it short.

  86. Justin
    Posted September 10th, 2008 at 2:30 pm | # |

    Hi..
    I have a question about cucumber’s size.
    I have too big size of cucumber, so after i mixed with kimchi paste.
    And i can taste only cucumber and spicy from hot pepper flake.
    What can i do about it? and is there any other way to make cucumber kimchi? such as like slice them? and do you have other receipe?
    hehe sorry i have too many questions..

  87. Maangchi New York City My profile page joined 8/08
    Posted August 16th, 2008 at 11:39 pm | # |

    JimmyW
    Thank you very much for your compliment!
    wow 50 pounds of cucumbers!

  88. JimmyW
    Posted August 16th, 2008 at 9:09 pm | # |

    I made the cucumber kimchi this morning and had it with dinner. Outstanding! I have three Korean cookbooks, yet none make preparation as enjoyable as your site. The videos and explanations are superb. Plus, I can write and receive help while seeing what others are saying. This is cucumber time here, so we had 50 pounds of canning cukes from which I stole seven to devote to your recipe. My wife cans garlic dills, and she makes kosher new & sour pickles that, like some kimchi recipes, are fermented for a few days.

    JimmyW
    Helena, MT

  89. Maangchi New York City My profile page joined 8/08
    Posted August 4th, 2008 at 10:51 pm | # |

    Mark & Georgie,
    oh, What a wonderful place you are living in! Beautiful! I'm very interested in seeing your garden!

  90. Mark
    Posted August 4th, 2008 at 8:52 pm | # |

    Hi Maangchi-

    Thanks for the recipe. This is the time of too many cucumbers, and I thought cucumber kimchi might be possible. So your recipe came to the rescue and we really love it. I used Turkish Aleppo pepper since its a little toned down from typical hot pepper flakes.

    Here's a link to our site:
    http://www.hungryhorseranch.net

    Mark & Georgie

  91. Maangchi New York City My profile page joined 8/08
    Posted July 20th, 2008 at 6:44 pm | # |

    Jen,
    You still can eat them. It sometimes happens to me, too. I think it’s from not fresh cucumbers.

    Koreans usually don’t ferment cucumber kimchi and eat it fresh though.

  92. Jen
    Posted July 20th, 2008 at 4:39 pm | # |

    Hi Maangchi,

    After two days of fermentation, the flavors were just perfect! However, a lot of liquid developed and the cucumbers were sitting in the liquid and turned into mush after one day in the refrigerator. Help! :(

  93. Maangchi New York City My profile page joined 8/08
    Posted July 19th, 2008 at 4:41 pm | # |

    Hi,Anonymous,
    I usually use “Tae yang cho” hot pepper flakes or “Wang pyo”. I have never used “Tae gyung nong san”‘s hot pepper flakes. It should be smokey smell.

  94. Anonymous
    Posted July 19th, 2008 at 3:00 pm | # |

    Hi Maangchi,

    The Oi Sobagi turned out wonderful! The only things was that there was a hint of “smokey” red pepper taste. Do you think it could be the brand of Gochugaru that I use?

    As with Gochujang and Kanjang, different brands produce a slightly different flavor…some are more salty and some more sweet. I use Tae Kyung Nong San Gochugaru. I personally love this brand for cooking. Do you think I should buy the Gochugaru brand you recommend for making kimchi?

  95. Maangchi New York City My profile page joined 8/08
    Posted July 15th, 2008 at 7:43 pm | # |

    Hi,salty oisobagi maker!
    : ) Salty kimchi or oisobagi would not ferment easily. So I recommend taking out the oisobagi from the refrigerator and keep in at room temperature. I don’t know exactly how long it will take for it to ferment. It would depend on how salty it is.

  96. ♡ 雪雪
    Posted July 15th, 2008 at 11:56 am | # |

    Hi again Maangchi!!! I finally opened my oi sobagi last week to try it and I ran into a problem, it was far too salty (I think I used a lot more salt than the recipe asked for ^^”), and also I found that it did not ferment very much because it wasn’t sour yet, but I left it in the fridge for almost a week! I remember buying oi sobagi from the store before that was sour and fermented which my family loved (we prefer sour kimchi), but the Korean market does not have it anymore, so I need to make it at home. Could you please recommend some tips as to how to make the oi sobagi ferment and become sour?? Thank you!

  97. Maangchi New York City My profile page joined 8/08
    Posted July 6th, 2008 at 8:46 am | # |

    Hello 3 squares, (can’t read your id and only I can see 3 squares. : ) )

    I envy you that you have lots of asian chives(bu chu) in your backyard.

    Making buchu kimchi is very very simple.

    Wash and drain your buchu and cut it into bite size about 7 cm in length and then sprinkle some salt (not much)
    Make kimchi paste by mixing fish sauce, hot pepper flakes(1/3 amount of hot pepper flakes for regular chinese cabbage kimchi), and some sugar.
    Mix the paste with buchu and put it into a container and seal it tightly.

    You won’t need to add garlic.

    hope good luck with your making buchu kimchi. : )

  98. ♡ 雪雪
    Posted July 5th, 2008 at 1:49 pm | # |

    Wah! Thank you so much for the recipe Maangchi!!! I absolutely LOOOOVE oisobagi kimchi, so I always wanted to learn how to make it!!! =D Thank you, thank you!!!

    Also, I was wondering if I could request you do a recipe on puchu kimchi because I went to gather some chinese chives in my garden for the oisobagi, but I still have too much chives leftover, and I don’t want it to go to waste, so I was wondering if you please do a recipe on puchu kimchi sometime!! Thanks!!

  99. Anonymous
    Posted June 25th, 2008 at 1:12 am | # |

    Hi can I use zucchini instead?Which type of cucumber are you using?Thanks!

  100. Melissa North
    Posted June 3rd, 2008 at 9:33 am | # |

    Hi Maangchi, I just made your cucumber kimchi and it turned out soo tasty. I can’t get the little pickle cucumbers so I chopped big ones into chunks and mixed them with the paste (this is how my mother always did it too) and it turned out great! The spice mixture was just perfect. I took a photo http://flickr.com/photos/17652992@N00/2548487282/

    I hope maybe one day you can make kalguksu, it is my favourite Korean dish. My mother used to make it for me whenever I felt sick and when I try and make it now it’s never quite right. I’m sure you’d make it perfectly :) Thanks for the recipes!

  101. Maangchi New York City My profile page joined 8/08
    Posted April 21st, 2008 at 5:47 am | # |

    fruit5,
    oh, I’m very happy to hear that your kimchi was successful!
    Korean style potato salad! Sure I will include it in my list of upcoming cooking videos.

  102. fruit5
    Posted April 20th, 2008 at 9:32 pm | # |

    H maangchi!!
    i really love your recipes!. I followed your recipe for Kimchi, and it turned out so good! If you have time,can you show me how to make korean style potato salad? the one w/ apple, cucumber,and other veggies in it. I really love it but i can’t find any recipes that’s good enough. Thank youu so much! you youtube videos are awsome :)

  103. Maangchi New York City My profile page joined 8/08
    Posted March 28th, 2008 at 10:03 pm | # |

    Mista,
    Use green onions if you can’t find the asian chives. I sometimes make oisobagi just using green onions and it’s still good.

  104. Mista
    Posted March 28th, 2008 at 8:34 pm | # |

    Hi Maangchi!

    I’m really interested in making Oisobagi kimchi! But I have a problem: I don’t have Korean chives. It is very hard for me to get asian ingredients in my area. So is there a good substitution for this ingredient? Will it come out okay if I don’t use it? Thanks!

  105. Maangchi New York City My profile page joined 8/08
    Posted March 24th, 2008 at 3:27 pm | # |

    lillian,
    You are absolutely right. I believe that the radish soup is helping your stomach settle down. : ) A huge bowl of hot radish soup with a little rice, that’s what you need when you feel like haivng a cold or upset stomach. cucumber kimchi, soybean side dish..all sound like healthy food.

  106. Lillian
    Posted March 24th, 2008 at 2:11 pm | # |

    Hi Maangchi,

    I made the beef and radish soup for lunch today. I wasn’t feeling very well and I wanted something simple. It was the perfect thing to settle my stomach. I had it with white + brown rice (instead of barley rice) and the soybean side dish. Too bad my oiso bagi were gone! Thanks for the recipe. The chicken recipe you posted today looks AMAZING!

  107. Maangchi New York City My profile page joined 8/08
    Posted March 6th, 2008 at 7:26 am | # |

    hi, beansprout soup lover, : )
    Yes, kong na mool soup is good for hangover. I will make it some day.
    Thank you!!

  108. Anonymous
    Posted March 6th, 2008 at 7:12 am | # |

    Hi Maangchi,

    Could you teach us how to make bean sprout soup? I heard it is a very good soup when you have handover. Thanks

  109. Maangchi New York City My profile page joined 8/08
    Posted March 5th, 2008 at 5:18 pm | # |

    tonight I’m going to make bulgogi, so I will post the picture on my blog for you. This bulgogi I will make is very easily made. Check out my blog later.

  110. jo*rose
    Posted March 5th, 2008 at 3:50 pm | # |

    Hi Maangchi!

    Another good tip which I may be putting into use after my housemate’s birthday party this weekend. Thank you!

    I don’t know if someone had already asked for you to cook bulgogi in your show but if no one has requested it yet, may I request for it? Bulgogi was the first Korean dish I was able to taste and it was delicious. I’d like to learn how to make it from you.

    Thanks in advance,
    Jo Rose

  111. Maangchi New York City My profile page joined 8/08
    Posted March 5th, 2008 at 6:58 am | # |

    Jo’rose,
    I received the picture of your bibimbap the other day. It looks very colorful and delicious as well. Thank you very much!
    I may use the picture later for my blog.

    Radish soup is good, right? I recommend having it when you have hangover. : )

  112. jo*rose
    Posted March 5th, 2008 at 3:13 am | # |

    Hi!

    I made the radish soup today. It was easy to make and it tasted good, too! Btw, I already sent you some pictures of the bibimbap on your email address. :)

  113. Maangchi New York City My profile page joined 8/08
    Posted February 23rd, 2008 at 5:14 am | # |

    lillian,
    Now you can make “oi sobagi”!
    ok, I’m looking forward to your dduk bok kie update. : )
    Thanks a lot!

  114. Lillian
    Posted February 23rd, 2008 at 2:05 am | # |

    I went to my favorite Korean restaurant last night, which is part of a grocery store. At the check-out they had a tray full of containers of oisobagi kimchi! I asked the woman there about the kimchi and she said they just made it. I can’t wait to try it, but I am soooo full from my dinner (a hot stone bowl full of rice, veggies and egg–delicious!). I got the ingredients for duk bok kie this weekend–I’ll let you know how they turn out!

  115. Maangchi New York City My profile page joined 8/08
    Posted February 19th, 2008 at 11:05 pm | # |

    Hi, Agasuka
    You are funny! Did you soak the beans for 8 hours? If it’s too hard for you, I suggest soaking 10 – 12 hours then. : )
    Best cucumbers for oi sobagi kimchi is cucumbers for pickles with thin skin. I showed the cucumber kimchi in jja jang myun video.

  116. Agasuka
    Posted February 19th, 2008 at 7:38 pm | # |

    The skin of the cucumber feels very waxy to me. I don’t want to eat any additives from the skin, so I peel the skins off.

    The black bean Kong Jang is very tiring to chew. It may be because of the one year old black bean, or it may be because of my old weak teeth. I am becoming an Oeo Meo Ni.

    By the way, it’s getting very warm here now it reaches 20 C in the day. Cucumber is on sale this week, only 50 cents each!

    Let’s have Oisobagi festival!

  117. Maangchi New York City My profile page joined 8/08
    Posted February 18th, 2008 at 11:49 pm | # |

    Agasuka,
    oh, I forgot to answer your question! You can keep it in the refrigerator for about 1 week. Not like cabbage kimchi, we usually eat “oisobagi” within the first week. Good work!

  118. Maangchi New York City My profile page joined 8/08
    Posted February 18th, 2008 at 11:45 pm | # |

    Hi,Agasuka,
    Kongjang looks terrific! Is there any reason for peeling the skin of the cucumbers? If you are ok, who would care! But I have never seen “Oi sobagi” without skin before. ; )

  119. Agasuka
    Posted February 18th, 2008 at 10:56 pm | # |

    http://hk.myblog.yahoo.com/jw!fRcxarKTFxY5k6QGsJ605Q–/article?mid=171

    I made both Oisobagi kimchi and Kong Jang.

    My Oisobagi is not as pretty as yours, since I peeled their skin off.

    How long can the oisobagi stay in the fridge?

  120. Maangchi New York City My profile page joined 8/08
    Posted February 12th, 2008 at 7:07 am | # |

    Hi,April
    Thank you for your nice comment.
    Keep checking my site. You will have fun if you are interested in korean cooking. : )

  121. April
    Posted February 12th, 2008 at 3:59 am | # |

    Hi Maangchi,
    You are so adorable in your videos:) Thanks so much for posting these shows on how to cook Korean food. You make everything look so easy. I am really inspired to learn how to cook. Please keep up the great work.

  122. Maangchi New York City My profile page joined 8/08
    Posted February 5th, 2008 at 8:03 am | # |

    Hi,Dia,
    gamja jorim (cubed potatoes with brown sweet glaze)
    sure, I will include it in the list of my upcoming cooking videos.

  123. Dia
    Posted February 5th, 2008 at 5:12 am | # |

    Hi Maangchi, i’m so happy to have found your website as I enjoy Korean food very much. I was wondering when will you show us how to make gamja jorim (cubed potatoes with brown sweet glaze) banchan? My bro loves it and he so wants me to make some for him.

    Thank you so much for your recipes.

  124. Maangchi New York City My profile page joined 8/08
    Posted February 4th, 2008 at 11:35 pm | # |

    vickie,
    Check this video.
    He is showing korean ingredients in his video.
    When you go to a korean grocery, tell the owner you are looking for
    “go choo gaa roo”(hot pepper flakes). It’s sold in a package and my favorite brand name is “Tae Yang Cho”

  125. Vickie
    Posted February 4th, 2008 at 5:17 pm | # |

    Hi:Maangchi:
    Thank you for sharing so many wonderful recipes.
    I went to local supermarket for chilly powder. But I found there are lots of different kinds chilly powders. I am not sure which one is more close to the one you use
    Would you please give me some ideas because there is no Korean groceries store in my area. Thank you!

  126. Maangchi New York City My profile page joined 8/08
    Posted February 2nd, 2008 at 11:17 pm | # |

    Lillian,
    Korean radish is used for so many dishes. I envy you that you have garden to grow vegetables.

    Yes, I know these days are not cucumber season. I usually finish eating cucumber kimchi in a few days after making. I love fresh “Oee sobagi” : )

    Thanks,

  127. Lillian
    Posted February 2nd, 2008 at 3:46 pm | # |

    Thanks again Maangchi for posting this and letting me know! I can’t wait until cucumber season. I am eagerly planning my garden to include lots and lots of them!

    I also love radishes, but don’t know many recipes other than pickling them or eating them fresh, so the soup is a great idea. Take care,

    LM

  128. Maangchi New York City My profile page joined 8/08
    Posted February 1st, 2008 at 5:27 pm | # |

    Thanks,
    I am planning to make soon doo bu for my next video. Thanks,

  129. Anonymous
    Posted February 1st, 2008 at 3:34 pm | # |

    Hi Maangchi,

    I love Soon doo bu, too! How about share your recipe with us as soon as possible:)? Such as beef stew, seafood stew…Moreover, I think maybe different retaurants serve different kinds of flavors on this stew?

    Your cooking video is probably the best one in YouTube.

    We all thank you so much:)

  130. Deborah Toronto, ON My profile page I'm a fan! joined 4/09
    Posted January 31st, 2008 at 9:18 pm | # |

    that looks delicious!! it’s so cold these days.. i’m thinking about soon dubu (and gamjatang) again! :)

  131. Maangchi New York City My profile page joined 8/08
    Posted January 31st, 2008 at 5:42 am | # |

    hi, maureen,
    You should press slightly with your hand while stuffing it at the same time. Check the video, please.

  132. Maureen
    Posted January 30th, 2008 at 10:09 am | # |

    How do you keep everything from falling out of the cucumbers? I can never keep them properly stuffed.

  133. Maangchi New York City My profile page joined 8/08
    Posted January 29th, 2008 at 9:16 pm | # |

    Ok, I will keep your request for “soon doo bu” in mind.
    Thanks a lot

  134. Anonymous
    Posted January 29th, 2008 at 6:13 pm | # |

    Hi Maangchi. I love your recipes. I am a vegetarian and was wondering if you could share with us the recipe for Soon Dubu( spicy tufu soup).
    Thank you for sharing your recipe with us.


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