How to make oi-sobagi
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| Oi-Sobagi (Korean Stuffed Cucumber Kimchi) | |
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| This stuffed cucumber kimchi isn't fermented; it's meant to be enjoyed fresh, the same day it's made. Without the pucker of lactic acid fermentation, and the waiting time required to achieve it, oi-sobagi eats more like a refreshing cucumber salad than a sour pickle. The cukes, and the vegetables they're stuffed with, retain their crisp bite, while also picking up fruity spiciness from gochugaru and savory funk from salted shrimp and fish sauce. | | | |
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