Hold cucumber facing circular middle. Cut in half lengthwise, leaving about 1/2 inch at end uncut. Cut in half lengthwise again, perpendicular to your first cut, leaving the end uncut.

Oi kimchi (cucumber kimchi) (Korean Bapsang)One of the greatest joys of summer is the abundance of fresh vegetables. Here, I made a quick and easy kimchi with cucumbers. Summer cucumbers are very ...

Oi Kimchi Recipe, Learn how to make Oi Kimchi (absolutely delicious recipe of Oi Kimchi ingredients and cooking method) About Oi Kimchi Recipe: Oi Kimchi, or cucumber kimchi is a fresh cucumber salad ...

Stuffed Cucumber Kimchi (Oi-soh-bahgi) By Mi Hwa Lee (Min Jin’s mom) 20 minutes to prepare Eat fresh, or allow to ferment for 1-3 days. INGREDIENTS. Salt Bath: 4 cups water 3 Tbs. Kosher salt .

Sue Hong’s Easy Oi Sobaegi (Cucumber Kimchi) 6-8 medium Korean cucumbers or 8-10 Kirby or pickling cucumbers or 3-4 seedless hydroponic cucumbers (do not use the smooth, ...

Press the cucumber quarters together to secure the kimchi inside, then transfer to an airtight container. Eat the stuffed cucumber kimchi straight away, or store in the refrigerator for 3–5 days.

The latest trend, oi kimchi (오이 김치) or cucumber kimchi, consists of similar ingredients found in traditional kimchi, such as Korea’s famous gochugaru, but swaps out cabbage for sliced ...

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I have said many times before that Korean food is very seasonal. I especially look forward to the summer dishes like tangy Mul Kimchi (“water kimchi”), Oi Seobaggi (Cucumber Kimchi), and all the ...

Another one of my favorites is oi sobaegi, or cucumber kimchi. Now you might be thinking, cucumber has a completely mild taste, so how could it pass for kimchi, which is well-known for its tanginess?