Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, oi-sobagi with cucumbers & kimchi. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Oi sobagi (오이소박이), stuffed cucumber kimchi, is a summer favorite in Korea. It's crisp, crunchy and deliciously refreshing! Oi means cucumber, and sobagi means it's stuffed with a seasoning mix. Oisobagi kimchi 오이소박이 김치 Cucumber kimchi (oi-sobagi) is made by turning a cucumber into a pocket and stuffing it with vegetables and kimchi paste.

Oi-sobagi with Cucumbers & Kimchi is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They are nice and they look wonderful. Oi-sobagi with Cucumbers & Kimchi is something that I have loved my entire life.

To get started with this recipe, we must prepare a few components. You can have oi-sobagi with cucumbers & kimchi using 3 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Oi-sobagi with Cucumbers & Kimchi:

1. Prepare 1 Cucumber
2. Prepare 2 tbsp Store-bought kimchi
3. Make ready 1 pinch Salt

The freshness of the cucumber cuts the grease from the protein-rich meal, and the saltiness and spiciness of the dish balances out with the sweetness from the rice. This style, known as oi sobagi (오이소박이) in Korean (literally "stuffed cucumber") uses cucumbers. In Korea, Oi Sobagi is more often enjoyed during the spring and summer time when cucumbers are in season. However, you can enjoy it for any meals at any time of the year.

Steps to make Oi-sobagi with Cucumbers & Kimchi:

1. Wash the cucumber and slice it into 5-6 pieces, and then cut into each 3/4 of the way. Put the slices in a bowl, sprinkle salt on top, and let sit for 30 minutes.
2. Squeeze hard to remove the water content from the cucumbers. Then, take the kimchi that has been well drained and pack it into the cucumbers. Use as much as you like. In the picture, I have six pieces that used about 2 tablespoons.
3. Chill in the fridge and serve. It's simple and full of umami.
4. For a kimchi and egg rice bowl, check out - - https://cookpad.com/us/recipes/152566-beef-stir-fry-with-gochujiang-yakiniku-sauce
5. "Mentaiko Mayo Boats" - - https://cookpad.com/us/recipes/146831-mentaiko-mayonnaise-cucumber-boats

In Korea, Oi Sobagi is more often enjoyed during the spring and summer time when cucumbers are in season. However, you can enjoy it for any meals at any time of the year. Oi Sobagi (Stuffed Cucumber Kimchi) recipe by Gary Fishman, is from The Fishman Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. Family cookbooks are an important way to preserve our mealtime traditions for future generations with individual printed recipes or your own professionally printed cookbook. Stuffed Cucumber Kimchi (Oi Sobagi) This stuffed Korean cucumber kimchi recipe is so delicious, crunchy, light, and spicy.

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