Clear Cucumber Kimchi (Oi Sobagi Mul Kimchi): A Refreshing Summer Delicacy
Mild White Cucumber Kimchi without Red Pepper Flakes
While ‘Oi Sobagi Mul Kimchi’ typically brings to mind a vibrant red broth, this recipe offers a wonderfully clear and refreshing soup without the use of red pepper flakes. This white cucumber kimchi boasts a clean, delicate flavor profile, making it a sophisticated choice for the summer. Enjoy this cool and delightful dish, visually and gastronomically, that’s perfect for beating the heat.
Main Ingredients
- 5 Korean cucumbers (baek oi)
- 1/4 cup coarse sea salt (for salting cucumbers)
Filling Ingredients
- 40g garlic chives (about 1 handful)
- 1/4 Korean pear
- 50g Korean radish (about the size of 1/2 small onion)
- 1/4 to 1/2 small onion
- 1 red chili pepper
- 1/2 stalk of green onion (white part)
- 2-3 cloves garlic (whole)
- 1 small piece of ginger (or 1/2 if large)
Filling Seasoning
- 2/3 tsp sugar
- 1 tsp salt
Brine Ingredients
- 800ml water (4 cups)
- 1-2 Tbsp salt (adjust to taste)
- 40g garlic chives (about 1 handful)
- 1/4 Korean pear
- 50g Korean radish (about the size of 1/2 small onion)
- 1/4 to 1/2 small onion
- 1 red chili pepper
- 1/2 stalk of green onion (white part)
- 2-3 cloves garlic (whole)
- 1 small piece of ginger (or 1/2 if large)
Filling Seasoning
- 2/3 tsp sugar
- 1 tsp salt
Brine Ingredients
- 800ml water (4 cups)
- 1-2 Tbsp salt (adjust to taste)
- 800ml water (4 cups)
- 1-2 Tbsp salt (adjust to taste)
Cooking Instructions
Step 1
Wash the Korean cucumbers thoroughly. Trim off the ends. Make four deep cuts lengthwise along the middle of each cucumber, creating a cross shape, ensuring not to cut all the way through. These cuts will allow you to fill them with the kimchi stuffing.
Step 2
Evenly sprinkle 1/4 cup of coarse sea salt over the cut cucumbers. Let them sit for about 1 hour to salt and soften. Turning them halfway through the salting process will ensure they are evenly salted.
Step 3
While the cucumbers are salting, prepare the filling for the stuffed kimchi. Fresh ingredients will make the filling flavorful and vibrant.
Step 4
Finely chop the garlic chives into pieces about 1.5 to 2 cm long. This size makes them easy to handle and mix into the filling.
Step 5
Peel and finely julienne the onion. Thinly sliced onions will add a pleasant sweetness and texture to the filling.
Step 6
Peel and julienne the Korean radish into thin strips, similar in length to the chopped garlic chives. This uniformity in size helps the filling ingredients blend well.
Step 7
Peel and finely mince the ginger. If you prefer a milder ginger flavor, use a smaller piece or omit it. Mince it finely to distribute its flavor evenly.
Step 8
Peel and core the Korean pear, then julienne it. Prepare the green onion by slicing the white part thinly. Seed the red chili pepper and julienne it. Cut all these ingredients to a similar length as the garlic chives.
Step 9
After 1 hour, check if the cucumbers are well-salted. They should be pliable and bend easily without breaking. Do not rinse the cucumbers under fresh water. Instead, use the salted brine collected in the salting bowl to gently rinse them. This technique preserves the cucumbers’ natural flavor and adds a subtle seasoning.
Step 10
Drain the rinsed cucumbers thoroughly in a colander. Ensure all excess water is removed to prevent the kimchi from becoming watery or diluted.
Step 11
While the cucumbers are draining, combine the julienned radish, onion, green onion, red chili pepper, minced garlic, and minced ginger in a mixing bowl. Add the ‘Filling Seasoning’ ingredients (2/3 tsp sugar, 1 tsp salt) and gently toss to coat all the ingredients. Be careful not to mash the vegetables.
Step 12
Finally, add the chopped garlic chives and julienned pear to the bowl. Gently mix everything together, ensuring not to bruise the ingredients. The sweetness from the pear and the fragrance of the garlic chives will create a delicious filling.
Step 13
Ensure all the filling ingredients are well combined for a harmonious blend of flavors and textures.
Step 14
Carefully stuff the prepared filling into the slits of the drained cucumbers. Use a spoon or your fingers to gently press the filling into each cucumber, making sure not to overstuff them, which could cause them to burst.
Step 15
Arrange the stuffed cucumbers snugly in a clean container for kimchi. Leaving a little space between them can help the brine penetrate and facilitate fermentation.
Step 16
Prepare the brine by dissolving 1-2 Tbsp of salt in 800ml of water. Pour this brine over the stuffed cucumbers in the container. Adjust the saltiness to your preference. Your clear Oi Sobagi Mul Kimchi is now ready! Refrigerate and allow it to ferment for a few days to achieve its best flavor. Enjoy this refreshing and elegant kimchi!
