Oi Sobagi (Stuffed Cucumber Kimchi)
シャキシャキ爽やか！夏の食卓を彩るキュウリキムチ
Description
Stuffed cucumber Kimchi. A refreshing summer staple. Cucumbers are slit into a cross shape and stuffed with a seasoned mix of chives and carrots. Eaten fresh, not deeply fermented.
Classification: Everyone, Kimchi, Summer Only, Refreshing
Shops selling Oi Sobagi (Stuffed Cucumber Kimchi)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Cucumber
- Chives
- Carrots
- Chili powder
- Salted shrimp/Anchovy extract
Instructions
- Slit cucumbers into a cross shape, soak in saltwater.
- Make stuffing (So) with chives, chili, fish sauce.
- Stuff into slits.
Learn more Substitutes, pairings, tips
Key spices
Cucumber water and chive aroma
Substitutes at Japanese supermarkets
Japanese Oi-Kimchi (Almost identical)
Pairing
Naengmyeon / Samgyetang
Trivia
[Difference] Japanese BBQ Oi-Kimchi is sweet and watery. Authentic ones are heavily stuffed with salted shrimp and chives for a punchy, savory bite.
Eating tips & etiquette
[Unique Eating] Not aged long like Napa Kimchi. Eaten within 1-2 days while the 'refreshing cucumber crunch and wateriness' remains intact.
Allergen
Shrimp