Not Difficult At All: Oi-sobagi (Stuffed Cucumber Kimchi) Super Easy

I had this oi-sobgi during a drinking party at a yakinuiku restaurant.It's delicious and was easy to recreate.When you sprinkle the salt on the cucumbers, it pulls out some of the moisture!Work hard to get a grip on making Instant pickles!If you don't have strength, use a kitchen weight to brine. Recipe by Shijimi24

【 youtu.be/3-D2GneKPUs 】Korean cucumber kimchi is an amazing side dish that is easy and fast to make. Cucumber will cool you down to the heart, and you will be addicted to the taste after one bite!

Generally speaking, cucumber kimchi does not hold up texturally as well as Napa cabbage kimchi, and you'll find that it begins to go soggy more quickly. Best to make a smaller batch (you can halve this recipe) if you don't think you can eat it within 2 to 3 weeks because there just aren't as many good uses for overripe cucumber kimchi as with the Napa cabbage kind.A common question:HOW RIPE DOES THE KIMCHI HAVE TO BE BEFORE I REFRIGERATE/EAT IT?You can eat the kimchi whenever you want. Fresh, just after it's been made, all the way up to when it's so incredibly old, ripe and stinky you could choke out a subway system by placing an open jar in one of the vents. It remains safe for human consumption for A VERY LONG TIME.But as to when to refrigerate, just go out once a day every day to taste a piece, and when it gets to the ripeness you like, stick it in the fridge. It'll continue to ripen, but slowly.P.S. Yes, you do see a few pieces of turnip in there. I think I had one or two that needed to be used up on the day I made this batch. ;)

I had this in a restaurant and it was so tasty, I recreated it in my own style!!Adjust the amount of garlic and red chili if you don't like them. Recipe by Swan7724

Let's make kimchi to enjoy! This is our style but with a Korean touch (recipe from a Korean friend). Kimchi is a traditional Korean preserved food, often served as a side dish with various meals. This recipe is delicious because I make it often and it's guaranteed to be tasty, as confirmed by friends who have tried it!

For Korean housewives, with "Korean side dishes", every meal can be easily prepared. I really like this "cucumber kimchi". It tastes slightly spicy and sour, and it is very appetizing.😋🎬👇and 그리고 YouTube Recipe Video:《Cucumber 오이무침》https://youtu.be/WWoOHRLBWyM

I always make cho gochujang, a versatile Korean flavoring mix, in bulk to use with bibim myun (spicy cold noodles). I rubbed salt into vegetables that I had in the refrigerator and combined it with the cho gochugang to make a Korean style instant pickle type dish.It's an "instant" or quick pickle, so you can eat it as soon as it's mixed, but if you let it rest for a while the flavors will permeate the vegetables and it will become even more delicious. As time passes, moisture will come out of the vegetables and the flavors will become milder. If you are going to eat this right after making it though, 2 tablespoons of cho gochujang is very spicy!! So please adjust accordingly. Recipe by kebeibiko

Yum! can't wait to taste it :hungry

I fell in love with kimchi but always in doubt whether it's halal or not. Found a video by korean cook, maangachi. Her portion is quite big, so i had reduced the measurement coz i just do it for 1 cabbage only

When I was really into kimchi, I tried it in just about everything.I recommend using a single-use pack of kimchi. You can use all the sauce in the packet for a truly flavorful dish. For 2 servings. Recipe by Michel Yamada

I developed this recipe because of my shellfish allergy. It features subs for the fermented shrimp, and I've found that the flavor tastes very similar to what I ate when I was in South Korea. I will add more pictures when I make it again.

It'd been a while since I'd had some kkakdugi, so I wanted to make some at home!When soaking the daikon radish in the salt, you could also add a chili pepper, kombu, etc. Recipe by pabotvxq