Oi Kimchi (Cucumber Kimchi)
오이 김치 / 오이소박이
Oi kimchi, also called oi sobagi, is a nice type of kimchi because it can be eaten right after making -- for a fresh, lightly spicy, crispy flavor, or later after it has been fermented. If you like oikimchi you can also try oi muchim.
- 20 pickling cucumbers, (or Oi 오이)
- 1 cup of sea salt
- l/2 small sized Korean white radish (moo 무)
- 1 carrot, sliced and cut into matchstick style
- l/1 small yellow onion, sliced and cut thinly
- 2 tbsp pickled shrimp (saewoojut 새우젓) -- substitute 1/2 cup of fish sauce
- l/2 cup hot pepper flakes (gochugaru 고추가루)
- 10 pieces of garlic minced
- 2 bunches of green onion, cut in the middle and sliced bias
- 1 bunch Korean chives (buchu 부추)
- l tbsp of sugar
- 2 cups of boiled sweet rice flour (pulmul 풀물)
- Wash the cucumbers thoroughly.
- Boil about 1 gallon of water with ¾ cup of salt; when it’s rapidly boiling, turn the heat off. Quickly dump in the washed cucumbers, let it sit for about 10 sec and take all the cucumbers out out.
- Slice the ends off of each cucumber, then slice in half so they are about 1/2" to 3/4" tall. Then take each half-stub and cut a cross in the middle of cucumbers without slicing all the way through (they should look like a "+" sign from the top). The goal is to stuff things in the cross, so cut fairly deep. Sprinkle with dash of salt on each of the cucumber pieces.
- Prepare the vegetables for the cucumber stuffing -- take the Korean white radish and matchstick slice with a mandolin or food slicer. Do the same with the carrot. Mince the garlic, slice the green onion bias cut, and halve the onion and slice very thinly (like shavings). Chop the Korean chives into slightly shorter length than the cucumber stubs.
- Mix the sliced radish, chives and carrot with some hot pepper flakes (gochugaru 고추가루) first, then add the minced garlic, onion, green onion, pickled shrimp (saewoojut 새우젓), sugar and the rest of hot pepper flakes.
- Prepare the (pulmul 풀물) by boiling 2 cups of water and adding 2 tsp of rice flour boiled quickly.
- Add the boiled rice flour liquid to the vegetable stuffing mixture and mix well. Add salt to taste.
- Stuff the mixture into the cross openings of the cucumber pieces, then stack in a jar. Store the jar at room temperature for a day – you can eat this kimchi now or ripe – after 2-3 days, store in a refrigerator.
Serving Size: 20
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Preparation Time: 45 minutes