A Crunchy Cucumber Delight Oisobagi [ Cucunber Kimchi ]
- Withyou3
- 2 days ago
- 1 min read
Oi-sobagi is Kimchi made by making cross-shaped slits in cucumber pieces, and stuffing it with a seasoned mixture of chives, garlic and red chilli powder. In the past, Oi-sobagi was eaten in the hot summer when people lost their appetites. But nowadays, with cucumbers available all year round, Oi-sobagi has become seasonless.
A Cooling, Appetizing Summer Kimchi
Cucumbers have high water content and known to cool the body. Meanwhile, chives are known to have a warming effect. Thus the two perfectly complement each other when used as ingredients for Oi-sobagi. Another cucumber treat is Oiji (salted cucumber), which is made by stacking cucumbers in an earthenware crock, sprinkling with salt, and pouring boiled, salt water over them. Oiji is salty yet also refreshing and makes a great summer side dish. Seasoning sliced Oiji with chilli powder, minced scallion, crushed garlic and sesame oil will give you Oiji-muchim (seasoned salted cucumber) which has a soft crunchy texture. It goes especially well with a bowl of steamed rice mixed in cold water.
For anyone who craves refreshing treat during a long, stifling hot spell, cucumber is a perfect snack for its refreshing taste and crunchy texture. This vegetable is ideal for hikers, as it slakes both thirst and hunger.
Source | Korean Food Promotion Institute
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