Korean
Oi-sobagi (Stuffed Cucumber Kimchi)
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Oi-sobagi (Stuffed Cucumber Kimchi) is Korean home cooking, eaten at lunch and dinner. On the plate it is the condiment. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Cut each cucumber into thirds, then slice a deep cross into each piece from one end without cutting all the way through.
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Rub the cucumbers with the salt and let sit 30 minutes until slightly softened, then rinse and drain well.
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Chop the garlic chives and mix with the gochugaru, fish sauce, minced garlic, ginger, and sugar for the stuffing.
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Pack the stuffing into the slits of each cucumber piece by hand.
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Pack into a container and refrigerate; it is ready to eat within a few hours and best within two days while the cucumber stays crisp.
Watch how to cook Oi-sobagi (Stuffed Cucumber Kimchi)
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A Korean dinner is a plate rather than a single dish. These are the courses that normally sit beside Oi-sobagi (Stuffed Cucumber Kimchi), read from the same composition Dinejot builds a real meal from.
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The dish at the centre
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Something to sip
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What it is eaten with
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Oi-sobagi (Stuffed Cucumber Kimchi) carries fish. It is free of the remaining 9 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | No | |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | Yes | Buchu-muchim (Seasoned Garlic Chives) |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 20 kcal
- Protein
- 1 g
- Carbs
- 3 g
- Fat
- 0 g
- Fiber
- 1 g
- Sugar
- 2 g
- Sodium
- 280 mg
- Saturated fat
- 0 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Oi-sobagi (Stuffed Cucumber Kimchi) takes about 35 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.