Cucumber kimchi (Oi-sobagi: 오이소박이)

author Maangchi   5 year ago

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Traditional kimchi recipe (Tongbaechu-kimchi: 통배추김치)

This is the classic, spicy, traditional napa cabbage kimchi called tongbaechu-kimchi, aka baechu-kimchi, or pogi-kimchi. But this dish is so common that most Koreans simply call it "kimchi." When people talk about kimchi, this is the dish they're referring to! Full recipe: Kimchi-making FAQ: These are the best hot pepper flakes I ever tried: Very spicy version: and medium spicy:

How to grow Soybean Sprouts (Kongnamul: 콩나물)

More photos and stories about this video!: Let's sprout soybeans and make delicious Korean dishes with them!

Cubed radish kimchi (kkakdugi: 깍두기) A type of kimchi made with cubed radishes. Korean radish (mu or muwoo in Korean) or daikon is used to make this kimchi. Ingredients: Korean radish (or daikon), salt, sugar, fish sauce, hot pepper flakes, green onions, garlic, ginger. Directions: Peel 4 pounds of Korean radish (or daikon). Rinse in cold water and pat dry. Cut it into ¾ to 1 inch cubes. Put into a large bowl. Add 2 tbs salt, 2 tbs sugar, and mix well. *tip: If you like your kkakdugi sweeter, add 1 or more extra tbs of sugar. Set aside for 30 minutes. Drain the juice from the radish into a small bowl. Add 2 tbs minced garlic (about 5-6 cloves garlic), 1 ts minced ginger, 4 stalks of chopped green onions, ¼ cup fish sauce, 2/3 cup hot pepper flakes, and ⅓ cup of the juice from the radish. *tip: The amount of hot pepper flakes you use depends on your taste; use ¼ cup hot pepper flakes for a mild version. For a vegetarian version, replace fish sauce with soy sauce. Mix it up well until the seasonings coat the radish cubes evenly, and the radish looks juicy. Put the kkakdugi into a glass jar and press down on the top of it to remove any air from between the radish cubes. You can eat it right away, and then store it in the refrigerator. Or you can let it ferment by keeping it outside of the refrigerator for a few days. When it starts fermenting, little bubbles may appear on top the kkakdugi and it'll smell strong & sour. Then put it in the refrigerator. Kkakdugi goes with kongnamulguk (soybean sprout soup) and ox bone soup.

Ox bone soup (Seolleongtang: 설렁탕) Music: Windy city's Elnino Prodigo Ox bone soup is very popular all year round in Korea, but especially in the winter. Ingredients (for 6 servings): 2.5 pounds of ox bones, 2 pounds beef flank (or brisket or round), water, Korean radish (or Daikon radish), onion, green onions, salt, black ground pepper, sesame oil. See my site for pictures and descriptions of ingredients: Directions: 1. Soak the ox bones and the beef in cold water for 20 minutes to remove any blood. 2. Rinse bones in cold water a couple of times to remove any bone chips. Drain the water. 3. Boil 14 cups water (3 ½ quarts) in a large pot 4. Put the bones and beef into the pot of boiling water. Boil for about 10 minutes. 5. Turn off the heat and take out the bones and beef. Get rid of the water. 6. Rinse and drain the meat in cold water to remove the excess fat. 7. If you only have one pot to use, clean it thoroughly with kitchen soap. 8. Put the bones and the beef back into the pot 9. Add about 12 cups of water (3 quarts), 1 medium size onion, and 1½ pounds of peeled radish to the pot. Bring to a boil over medium heat. 10. When it starts boiling about 20-30 minutes later, lower the heat to simmer for 3 hours 11. Turn off the heat and take the beef and radish out of the pot. Put them into a bowl or container. There may be some white milky broth left in the pot. If so, pour it into a large bowl. Over time we're going to boil the bones and collect the milky broth in this bowl. *tip: Use your chopstick to check the beef and radish are cooked well. Poke the meat with the stainless chopstick or fork. When it is smoothly going through the meat, the meat is tender enough. If it's still tough, add more water and boil it until tender. 12. Fill the pot with water (about 3 quarts) and boil over medium high heat for about 20 minutes. When it starts boiling, lower the heat to simmer for about 2 ½-3 hours. 13. Turn off the heat and open the lid. Pour any white milky broth to the large bowl from step 11. 14. Fill your pot with more water and boil another 2-3 hours. Then pour any milky broth into the bowl. 15. Cool down the bone soup and cover it with plastic wrap. Keep it in the refrigerator for several hours until all the fat floats to the top and gets solid. Let's serve! 1. Take the bone soup out of the fridge. Remove the solid fat from the top with a spoon or strainer. 2. Slice the cooked beef thinly, about 1/8 inch thick. Cut radish into ¼ inch thick slices 3. Reheat the bone soup and ladle the soup into a serving bowl. 4. Add a few slices of the beef and radish to the soup. Serve with warm rice and kimchi, along with chopped green onions, minced garlic, salt, and black ground pepper. 5. Add some salt, chopped green onion, and black ground pepper to the soup. Mix it well with your spoon. You can add warm rice to the soup and enjoy! *tip: The amount of salt you put in depends on your taste, but I suggest starting with 1 ts and adding more if it's too bland. Spicy version: 1. Tear about 1 cup worth of cooked beef into thin strips. Put them in a mixing bowl. 2. Add 2 tbs chopped green onion, 2 ts soy sauce, 2 ts hot pepper flakes, a pinch of black ground pepper, and 2 ts sesame oil. Mix it well with a spoon. 3. Ladle the boiling soup into a serving bowl and add a few slices of radish and the mixture of seasoned beef. 4. Serve with warm rice, salt, and kimchi.

Cold Cucumber Soup (Oi-naengguk: 오이냉국)

The written recipe and tips are here. Are you looking for something refreshing, light, healthy, and cold cold cold? Yes, how about a cold cucumber side dish? In Korean it’s called oi-naengguk and it’s perfect for summer! The thin cucumber matchsticks soaked in icy cold, sweet, sour, salty, and garlicky brine will please your appetite. The cold temperature is a nice surprise and the crispy but soft texture of the cucumber is wonderful. A great thing about this side dish is that you can make it in 5 minutes, and you don’t need to cook anything at all. Just cut the ingredients and mix. Make this in the summer time, and I guarantee everyone will love it. My cookbook co-writer, Lauren, learned how to make this when she was recipe testing, and got a ton of stars from her family when she served it. They are all fans of oi-naengguk now, and when the book was done Lauren told me it’s one of her favorite Korean dishes. I was surprised! I originally posted an oi-naengguk video years ago, but this one is a little updated and is a vegetarian version, and the video is HD. If you’re looking for the old one, it’s still here. Ingredients (serves 4) 1 large English cucumber (12 ounces) or 2 to 3 kirby cucumbers, chilled 1 clove garlic, minced 1 green onion, chopped 1 tablespoon chopped fresh red chili pepper (optional) 1 ½ teaspoons salt 1 teaspoon soy sauce 2 teaspoons sugar 4 teaspoons vinegar 5-6 cherry tomatoes, sliced (optional) 1 cup cold water 7-8 ice cubes (1 cup) 1- 2 tablespoons sesame seeds, ground

The recipe is here:

Cucumber kimchi (oi-sobagi) is made by turning a cucumber into a pocket and stuffing it with vegetables and kimchi paste. It's delicious and refreshing and it's a great kimchi to make when cucumbers are in season and you don't feel like waiting for your kimchi to ferment. You can eat this right away: they're cool, spicy, and crunchy. Cucumber kimchi is a good example of a kimchi that doesn't have to be fermented to be great.

It's been a very popular recipe on my website ever since I first posted it. However my original video used copyright-protected music ('A Message to You, Rudy' by The Specials), and the sound was recently removed by the copyright holder. Many people have been asking me to remake the video, so with cucumbers in season it's a good time to do it. Enjoy the updated video!


2 pounds kirby cucumbers (9 or 10 cucumbers) or 4 4½ inch long small, thin cucumbers.
2 tablespoons salt
1 cup buchu (Asian chives), chopped into ½ inch pieces
4 garlic cloves, minced
1 medium carrot, cut into thin matchsticks (about 1 cup)
1 cup onion, sliced thinly
½ cup hot pepper flakes
3 tablespoons fish sauce
1 tablespoon sugar
¼ cup water
1 tablespoon sesame seeds

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