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Discover the Flavorful World of Korean Kimchi

Introducing Oi Kimchi: A Refreshing Twist on Traditional Kimchi

Oi kimchi is a unique and delicious Korean dish that combines the crunchy freshness of cucumbers with the bold heat of spicy chili peppers. This flavorful variant is sure to become your new go-to side dish or snack.

The Perfect Blend of Flavors and Textures

Oi-sobagi kimchi, a popular variation of oi kimchi, brings together the cool, crisp mouthfeel of cucumbers and the fiery heat of red chili peppers, creating a truly unique taste sensation.

Get Ready to Cook: Ingredients and Instructions

To make oi kimchi, you’ll need the following ingredients:

• 6 medium unwaxed cucumbers
• 2 tablespoons salt
• 1 bunch chives
• 6 green onions
• 1 small Daikon radish
• Seasoning paste ingredients (see below)

Seasoning Paste Ingredients:

• 4 cloves garlic
• 1/2 small white or yellow onion
• 1 inch fresh ginger
• 1 tablespoon salt
• 3 tablespoons medium ground red chili pepper
• 1 tablespoon fine ground red chili pepper
• 1 teaspoon sugar
• Optional: 1 teaspoon shrimp paste

Let’s Get Started: Preparing the Cucumbers and Vegetables

Cut the cucumbers in half across the middle, then slice them lengthwise, leaving the last 1/4 inch uncut. Lightly salt the inside surfaces and let stand for at least 20 minutes. Rinse, drain, and place in a large non-metallic mixing bowl.

Grate or shred the Daikon radish and lightly salt. Fine chop the green onions.

Mixing the Seasoning Paste

Blend the garlic, onion half, and ginger into a thick, smooth paste using a blender with just enough water. Pour into a medium non-metallic mixing bowl. Add all other seasoning ingredients and mix well. Add water as needed to maintain a thick paste.

Assembling the Oi Kimchi

Add the chive, Daikon, and green onion to the seasoning paste and mix well. Let stand for 15-20 minutes. Carefully stuff the seasoning paste into the slotted cucumber, being careful not to break the uncut ends. Place the stuffed cucumber into a large glass container, cover tightly, and let stand at least 1 hour. Refrigerate and serve cold with your favorite Korean meal.