Talk:

Recipe requests

“Pickle Kim Chi?”

  • 5 posts
  • started 3 years ago by fastx21
  1. fastx21 My profile page
    • Aggie
    • 2 posts
    • joined October 8, 2009

    Hi Maangchi,

    I'm looking for this side dish my mother made all the time but I'm not sure what it's called or how to describe it.

    Pickle Kim Chi, Oh E kim chi?

    It's like small slices of kirby pickles that's probably salted to make them softer. Then it might be mixed with joh chu jang powder, some thing slices of turnip, carrots (sometimes) and scallions (pah). I guess the best description is like regular kim chi but instead of the cabbage, it would be folded slices of kirby pickles.

    Hope you know what I am referring to.

    Thank You,
    Sam

    • Posted 3 years ago
  2. powerplantop Louisiana My profile page I'm a fan!!
    • Yorizzang
    • 325 posts
    • joined June 9, 2009

    This should work for you.

    http://www.maangchi.com/recipe/oisobagi-kimchi

    • Posted 3 years ago
  3. powerplantop Louisiana My profile page I'm a fan!!
    • Yorizzang
    • 325 posts
    • joined June 9, 2009

    I also like this dish. This is me the first time I made it. If I can do I am sure that you can to.

    • Posted 3 years ago
  4. fastx21 My profile page
    • Aggie
    • 2 posts
    • joined October 8, 2009

    Thanks for the link but that's not it. And I did see that video and plan to make it :).

    It really is like kimchi minus the actual cabbage. And instead you would add small slices of kirby pickles.

    I know it's a vague description and only a traditional korean person would know what side dish I am referring to. I am hopeing Maangchi chimes in soon.

    • Posted 3 years ago
  5. Maangchi New York City My profile page
    • Dumok
    • 917 posts
    • joined August 6, 2008

    Hi,all,
    It may be oimuchim (cucumber slices with seasoning)? The seasoning sauce is made with soy sauce, hot pepper flakes, sugar, chopped garlic and green onion, sesame seeds and sesame oil.

    I don't make kimchi with cucumber because it gets soggy. But when I make oisobagi kimchi, I make a small amount and try to eat it in a few days because I don't like the taste of fermented and soggy oisobagi.

    • Posted 3 years ago

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