Characterized by a crunchy texture and crisp taste, oi sobagi is a type of seasonal kimchi best enjoyed in the summer, when cucumbers are in season.
Ingredients 4 green cucumbers, 100g chives, 50g radish, ½ cup (1 cup = 200ml) kosher salt, brine: 1 cup kosher salt, water (enough to immerse cucumbers)
Filling 1 cup (1 cup = 200ml) Korean chili powder, 1 tbsp crushed garlic, 1 tsp ginger juice, 3 tbsp salted anchovy sauce, 3 tbsp salted shrimp sauce, 3 tbsp sugar
① Rub cucumbers with kosher salt and wash thoroughly.Slice off ends (about 1cm) and cut into 3 to 4 pieces. Make cross cuts from top to bottom, but leave about 1cm uncut at the ends.
② Soak cucumber in brine for about 30 minutes then rinse once and drain.
③ Cut chives about 2cm long and julienne radish 2cm long.
④ Make filling.
⑤ Mix the filling with 4 then set aside for about 20 minutes. Stuff filling into the cucumber cuts. Put in air-tight container and leave in refrigerator for 3 days before serving.