This cool, crispy, spicy side is the best way to eat cucumber
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Why does it work
- Salting, draining and pressing excess moisture from the cucumbers enables you to absorb the enforcement -related filling.
- Without fermentation, the vegetables remain crispy and sweet, which makes this a light and refreshing summerimchi that can be enjoyed immediately.
This summer banchan brings me back to my childhood if I kept my aunt Young Mi Company while she had stuffed a salted Kirby cucumber with meticulously cut vegetables in Gochugaru and occasionally paused to pin up my cheeks with her hands with Gochugaru.
What is Oi-Sobagi?
Oi-Sobagi is the answer to the satisfaction of the need to eat Kimchi immediately. In contrast to Baechu Kimchi, this stuffed cucumber Kimchi is not fermented. It should be enjoyed fresh, on the same day it is done. Without the pucker of Lactic acid fermentationAnd the waiting time that is necessary to achieve this eats Oi-Sobagi more like a refreshing cucumber salad than an acidic cucumber. The cukes and the vegetables with which they are filled keep their crispy bite and at the same time take fruity sharpness of Gochugaru and hearty radio of salted shrimp and fish sauce.
The right cucumbers
Apart from the fact that it takes a little patience and precision with vegetable slices, it is child’s play to do Oi-Sobagi. It is important to start with the right cucumbers for filling: they have to be naughty and robust enough to be filled. I have found that Kirby cucumbers, which are often grouped in the “Wickling Cucumber” category, ideal for this recipe. Her thick skins and dense meat make more robust Oi-Sobagi, which do not fall apart after salting and fabric, which can be a problem with longer English or Persian cucumbers.
The basic method
As soon as you have found the right ones, cut them open, let them intact at one end and salt them to take excess moisture. When draining, prepare the filling of Julienned Daikon, carrot and Asian pear, which you will throw with garlic cutting, spring onions, fish sauce, salted shrimp and Gochugaru. Salt from the fish sauce and the shrimp draw moisture out of the vegetables, which is then absorbed by the Chile flakes, which in turn color the impact-like filling red. The cucumbers are then ready to be stuffed and enjoyed (although they will also take up to a week in the fridge).
portion
This sweet, spicy and salty banchan with its cooling crunch is a great accompaniment for hearty stews like Doenjang jjigae And Miyeok-WeOr grilled meat like Galbi.
August 2021
This cool, crispy, spicy side is the best way to eat cucumber
Cooking mode
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2 1/4 pound ((1 kg) Kirby or pickling Cucumber (See notes)
1 tablespoon ((12 G) Diamond crystal Kosher salt; Use for table salt
4 Ounce ((115 G))) Daikon Radiesepeeled and in 1/8-inch thickness matchsticks (approximately 1 cup; 100 G)))
1 medium carrot ((4 Ounce; 115 G), peeled and in 1/8-inch thickness matchsticks (approximately 1 cup; 100 G)))
1 small Asian pear (to 6 Ounce; 170 G), peeled, charged and in 1/8-inch thickness matchsticks (approximately 1 cup; 100 G)))
2 Ounce ((55 G))) Garlic cutting edgecut into 2-inch pieces (approximately 1 cup)))
3 medium Spring onions ((50 G), Root ended and thrown away, halved in the longitudinal direction and cut across into 2-inch pieces
3 medium Cloves ((15 G), finely chopped
1 tablespoon ((20 G))) Seaejeot (Korean salted shrimp
2 tablespoon ((30 ML))) Fish sauce
1/2 cup ((55 G) Rough model Gochugaru (Korean Chilet powder)))
Cut and reject both ends of the cucumbers with a sharp knife. When using long cucumbers (approx. 10 inches) they halve cross; Leave the whole for smaller Kirby cucumbers. Work with a piece of cucumbers each, halve the longitudinal direction and keep 1/2 inches from the base to keep the cucumber intact. Turn the cucumber 90 degrees and repeat the cut, which holds a quartered cucumber together at one end. Repeat this with the remaining cucumbers.
Serious food / Vicky Wasisik
Place a column in a large bowl. Sprinkle evenly with salt and the cutting interiors as well as the skins. Arrange in Colander, be cut down and put aside until cucumbers are softer, supple and put a good amount of water in a bowl, about 30 minutes. Drain, 1/4 cup (60 ml) of the salty cucumber liquid left in the bowl; Dispose of the remaining liquid and wipe the bowl.
Serious food / Vicky Wasisik
Combine in the now empty bowl of Daikon, carrot, Asian pears, garlic cutting edges, spring onions, garlic, saujeot and fish sauce. Mix carefully with clean hands until they are thoroughly combined. Put aside until the vegetables release moisture and looks wet on the surface for about 1 minute.
Serious food / Vicky Wasisik
Add Gochugaru and mix it carefully until Gochugaru is thoroughly incorporated and carefully absorbs liquid for about 1 minute, which are released by vegetables.
Serious food / Vicky Wasisik
Work with a cucumber at the same time and carefully press the cucumber together to remove all the remaining excess moisture. Keep the cucumber for the non -cut end in your non -dominant hand and take about 1/3 cup (70 g) of the vegetable mixture with other hands and gently fill it into the cavity. Make sure you keep the cucumber intact. Transfer to a serving plate or a container that can easily fit cucumber into a single layer. Repeat the filling process with the remaining cucumbers. Top Oi-Sobagi with every remaining filling and reserved cucumber fluid. Serve immediately or cover and cool up to 1 week.
Serious food / Vicky Wasisik
Notes
This recipe works best with small, thick-skinned, firm Kirby or Wickling cucumbers. Persian or English cucumbers can be replaced, but they don’t remain so crispy. Make sure you use naughty cucumbers.
Make-based and storage
Oi-Sobagi can be produced and cooled in a airtight container in advance for up to 1 week. Serve cold or at cool room temperature.
