🇰🇷 Do you know cucumber Kimchi?

If you like cucmber and Kimchi, then you should try to eat cucumber Kimchi.

Stuffed cucumber kimchi, also known as "Oi Sobagi" (오이 소박이) in Korean, is a type of Korean kimchi that features cucumbers stuffed with a flavorful mixture of ingredients. The term "Oi" means cucumber, and "Sobagi" means "stuffed" in Korean.

To make stuffed cucumber kimchi, you start with small, firm cucumbers, usually Korean cucumbers, which are shorter and have thinner skin compared to the English cucumbers commonly found in Western grocery stores. The cucumbers are typically scored or partially sliced along their length, and then stuffed with a spicy and savory filling.

The filling for stuffed cucumber kimchi often includes a combination of seasonings such as:

Gochugaru (Korean red pepper flakes): For the signature spiciness of kimchi.

Minced garlic: Adds a rich, garlicky flavor.

Fish sauce or shrimp paste: Provides umami depth to the kimchi.

Sesame oil: Enhances the overall aroma and flavor.

Sugar: Balances out the spiciness and adds a touch of sweetness.

Green onions and chives: Adds freshness and additional flavors.

Salt and sometimes soy sauce: For seasoning and to draw out moisture from the cucumbers.

After the cucumbers are stuffed with the filling, they are typically left to ferment for a period of time, allowing the flavors to meld together and develop the characteristic tangy taste of kimchi. The fermentation process can range from a few hours to a day or more, depending on the desired level of fermentation.

Stuffed cucumber kimchi is a popular side dish in Korean cuisine, appreciated for its crunchy texture, spicy kick, and the contrast between the coolness of the cucumber and the bold flavors of the filling. It is often served as a side dish with rice, soups, stews, or as a component of Korean barbecue meals.