This summer, everytime i saw mini cucumbers I had no time or was too lazy to make oisobagi, next time I thought… Then I realized that the summer is almost gone already !!
I love this cucumber kimchi, fresh or fermented and especially when it’s slightly fermented as in the picture here, after 1 day at room temperature and 1 day in the fridge.
It goes well with… everything :)
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Which to get? my first book has all the recipes for all the essential Korean pastes and sauces, but my second book Maangchi's Big Book of Korean Cooking has more recipes. Both are best sellers and either one is a good choice if you want to learn Korean home cooking.
Essential Korean dish
Banchan makes the meal
Our most important grain
Savory & simple
Tteok for every occasion
Jjigae is our comfort food
Long noodles = long life!
Guk at every meal
Soft tofu stew
Seaweed paper rolls
Special sweet stuff
Consider these mains
Korean dumplings
Drinking food
The Korean way to grill
Double-deliciousness
Nutritious & convenient
Quick & fun
Anyone can make these!
Dosirak made with love
These could be first
Taste of centuries
Korean cuisine basics
Preserved side dishes
Quick-brined
I love spicy food :)
There are plenty!
For meat lovers
Surrounded by the sea
Some new dishes to try
Our most delicious
No fish, meat or chicken
No animal products at all
From Buddhist temples
Chinese style Korean
Quick dishes on the run
Breads & pastries
Good for your health!
Icy, cold, or just chilled
Fruits, grains & herbs
Fusion and western food
Nayko,
All the dishes you made look awesome even the white fluffy rice. The oisobagi looks very juicy and crispy. I’d like to make some today with just a few cucumbers. : )