How to: Cucumber Kimchi | Deep Spicy Taste, Perfected!
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- เผยแพร่เมื่อ 11 มี.ค. 2021
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Today, we show you how to make Cucumber Kimchi (오이 소박이) at home. Also known as Oi Sobagi.
This recipe is perfect! It gives you that deep restaurant flavor - the same one you taste at hansik restaurants here in Seoul. All you need is a few key pantry ingredients like garlic, ginger, gochugaru, Korean fish sauce.
Let me breakdown the ratio of ingredients you need. Follow it and you'll be so happy with the taste.
Don't be scared to couple it with a non spicy ramen like sesame ramen (참꺠라면) or nagasaki jjampong (나가사키 잠뽕)
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i love how clearly you explain everything--it's not boring and just enough info. so happy you made this dish!!!!
please do spicy bonchon wingzzzz
Who can resist Korean Fried Chicken... ahh, will have to experiment a bit
Yay! I’m so excited to see this video!!
Oh my goodness, I was drooling! Going to make this soon!🤤
This is one of my favorite kimchis! 😋
I just freaking enjoy your videos! You explain things so easily and I love your stories to go with👏🏼👏🏼
Yay!! I'm so happy you made this video!!
TY for another great recipe. Even though we can't see Katie we can appreciate her. Give her a place in each of your vids and I will watch endlessly
Perfect for my next kimchi project. Thanks, Daniel & Katie. Have a great weekend!
This looks delicious love the recipe ❤️
Nice haircut Danyul! This looks amazing! I’ve started making my own Napa cabbage kimchi so I may graduate to cucumber kimchi soon. Thank you!
Will have to try it!
Im sooo gonna make this today! 🤩 i love it spicey!
Yes!! I have SO many cucumbers for the previous muchim haha! I am READY. Hope you had a good day guys!! 💕💕
Thank you for this. I was thinking of making this then your video pop out, thank you
YES! FINALLY! My favorite kind of kimchi!
Thank you ❤it looks delicious. I’m going to make it.
I’ll give this a try!
Thanks!
Thank u for sharing, looks absolutely Amazing🌟🌟🌟👍🏽👍🏽👍🏽😋😋
Nice to see you after so long Daniel and Katy!!!
For the time being, we're pulling back to 1 video a week!
I was waiting for ghochugaru on the walls.
Sounds like a nice name to a sophisticated art piece - "gochu on the walls"
I'm glad I found your version so simple and easy to follow now I can make it for my daughter she loves cucumber kimchi
Thank you for sharing
Just started planning my garden, looks like I’ll be growing cucumbers this year!
I subbed and thumbed up, couldn't help it, food looks so good 😊
오이 절이는 방법 중에 이 방법이 젤 좋은것 같아요. 아삭하게 먹을수 있고 시간이 지나도 물러지지 않거든요. 감사해요!
맞어요! 딱 그 아삭 아삭 느낌으로 만드는거죠오~! 🙂🙂
So glad I found your channel
This video was so informative. I have never seen the hot water salt method. I am going to try it!!!!!! Thank you so much!
You explain us nicely
Yummy as usual
love your knife
Holy to the moly... looks so delicious😥😥
I'm making this very recipe right now! I didn't have apple juice so hopefully a bit more oliogodang and a quarter cup of water works. We'll find out soon enough!
Daniel and Katie! I loooove oi sobagi! It's so good. Usually forget to make it though. Also learned about the boiling water from you! Have been missing you and Katie!
Also as a sidenote, your hair looks great Daniel! I need to convince my guy to be a bit more stylish like you haha. P.S. that thumbnail of the standing cukes would've been the best haha.
I need some pot care from you lol, your pots look amazing.
Finally have some breathing room after working HUGE OT hours for almost a month straight, get to enjoy some vids I missed.
Good vibes and love to you! Please take care and can't wait to see ya!
You deserve a good meal, and plenty of r&r this weekend! 오늘도 수고 하셨어요!!
I am out of gochugaru. ::::sigh::::: Looks so darned good, and Dan-yul's obvious pleasure at tasting it has me so curious.
Thanks very much for such clear instructions - I especially like the brining method as opposed to trying to stuff the coarse salt in, only to have to rinse it out later. The brining/rinsing method looks so easy.
Thanks for your sharing 😋😋😋😊
Thank you for showing a “SMALL” portion. Your girl here has been struggling. Lol Now I feel more confident with trying to make my favorite banchan. 🙌🏽
I'm so interested in korean food all the sudden
I love cucumber kimchi!
Mouth watering
... THANK YOU.
The "it gets soggy in the fridge" problem, FINALLY I have a solution.
next: the potato side dish that tastes like honey!!!!!!!
What brand fir the metal lock steel containers ?
Your recipe was the best after looking at over a dozen on you tube !
My favorite kimchi 🤤🤗😍!
Thanks
Love the video! I wanna ask tho, how long do these last in my fridge?
Mind reader! I was just thinking about buying some of this from the market and wondered the best way to make it instead
I can't wait to try it 😭 but what should I add instead of garlic? I'm allergic
can we get a link for the “special kimchi container” please? 🙏🏽❤️
I followed the fish recipe you guys uploaded I think 2-3 weeks ago and I gotta say, it was SOOOOOOO freakin good!!! I usually don't like eating just fish, it has to have rice, but that one with the sauce omg. Did not need any rice. Gonna make it my go-to recipe if I want fish! Thank you! :D
Oh so you tried the gajami with the gochugaru marinade!! Awesome, awesome awesome!
@@FutureNeighbor yes! That recipe! I keep forgetting "gajami" >_< It's very addictive! ♥ It wasn't very presentable, so couldn't tag ya'll on IG lol. But, thank you!
Made this today and after tasting it I prefer the other cucumber salad u made.
This is unrelated, but I watch A LOT of K-drama and I love it when I can recognize and translate what you and Katie say when you speak Korean.
We'll have to speak more in korean!
@@FutureNeighbor Awww that's so sweet. Thanks for replying. I Love you guys!!
I love oisobagi w/ barley rice & doenjang jigae
Excellent combo!
@@FutureNeighbor i will try your recipe. It seems simpler compared to the recipe i’m currently using. Btw i love your smashed tofu recipe. Been making it a lot for banchan
So, I consider cucumber kimchi as the gateway drug to all other kimchi. Will always be my first love.
오이소바기는 제가 여름에 가장 좋아하는 음식 중 하나입니다. 나는 당신의 조리법을 시도해야합니다. Thank you for sharing…..🥢🇰🇷
I tried this recipe, and everyone thought my kimchi was the best 😂😆. Thank you!!!
Now, I can eat less without starving myself. Thank you!
Wow where'd you get those metal lock/ seal containers!
this's exactly what im looking for so hard!
What the luck, I was thinking about cucumber kimchi all day and then this video popped up!
Sad I can’t make it since I’m sick, it would be a good day for juk(?) (I’m not remembering what it’s called but the rice porridge like stuff). I wish I at least wasn’t sick so I could make it for my little brother but mom has a no sick people outside their room rule except for bathroom.
Otherwise I can’t wait to make the cucumber kimchi!
Ohh please get well soon!💜
Wow the hot brine technique was unexpected but I am guessing game changing
Hey! How long can you keep it in the refrigerator? Thanks 🙃😊
Oh yay! Finally I'll be able to make this smaller portion kimchi. So happy that I'll be able to get all those ingredients from my local Asian supermarket 🥰😍😋
How long can we store this? Is it better fresh or fermented?
I Don't know what to comment but I want to support your channel anyway!
Thank you for the comment!!
Hi, I know this is an old video but I have a question. This is my first time making kimchi so I'm scanning through the how to videos and most of them add rice vinegar and seaseme seed oil. Does that make a big difference in taste?
Hey Daniel! What’s the name of the ramen you just cooked? It looks delicious!
It says Nagasaki Jjamppong if I remembered my hangul properly, but that’s all I can tell you >_
@@katl8825 thank you so much!
It's called Nagasaki Jjamppong. Slightly spicy, deep seafood flavor and a milky-colored broth. It's one of my favorites to order at izakayas in Korea (can't remember if they actually sell it in Japan). But the ones we're using is by a Korean noodle company called Samyang - I think its available on Amzaon ;-)
@@FutureNeighbor Thanks guys! I'll make sure to try it. I really enjoy your videos!
@@FutureNeighbor It's traditional "fake" Chinese food in Japan, like chop suey in America. It goes back to the days when there was a big Chinatown in Nagasaki. Usually only available there.
Hi FN- if you cut it into quarters before eating, why bother with the extra work of stuffing? Is it just for presentation?
Hey !😀Where can i get a super kimchi container like yours ? (I'm in France )
액젖 대신해서 넣을수 있는 제품이 있을까요?
Thank you for this recipe! Looks so good!! Is there a substitute for the fish sauce? I’m really allergic to fish and have to stay away from kimchi 😭.
just use soy sauce :)
Thank you!
i just discovered them and idk if anyone hears it tooo but they sound like the two people from “talk to me in korean”. i forgot their name
Can you let this ferment?
What's an alternative to the fish sauce if you're making it for vegetarians?
How long can we store the marinated cucumbers?
Can you eat this right away or do you wait a few weeks and let it sit in the fridge ?!?
Can you add zucchini to kimchi or would it get too soggy ?
Hi Future Neighbor :) Just one question... Can i use gochujang paste instead of gochugaru flakes ? I only have the paste in my fridge. Great recipie !
Don't
Hello! No, gochujang paste and gochugaru flakes are completely different in texture, flavor and spicy level. I would make a different recipe with the leftover gochujang like gochujang jjigae ;-)
I've never seen kosher salt in my shops, is course grain sea salt ok to use instead? Thank you for the recipe :D
Yes course grain sea salt works just fine ;-)
@@FutureNeighbor thank you 😊
Hi neighbor... May I know the brand of apple juice?
The kimchi paste is incredible, mostly because of the sweetness. I don't see it fitting with the regular napa cabbage, but with cucumber it just sings. So glad I finally got to try oi-sobagi with your recipe! I tried a fresh piece, which was very tasty, but the onion is a bit sulfurous for me and I need that bacteria time to help it mellow out 😂 The hardest part is waiting for the ferment and chilling for even deeper goodness! 😩
Could we just cut it into fours at the start since it is easier to eat?
You could - and some homecooks do it like that. But then, the cucumbers pieces will release their juices immediately -- forming a pool of kimchi juice and turning the pieces slightly soggy.
Just a thought - i know you stuffed these with the filling - but it seemed like most of the filling fell out anyways - so could you just cut them in strip and just put the filling on top? Or would it not taste the same? These looked so delicious!
Stuffing with the filling helps to flavor the inside of the cucumber quickly (tastes good from day 1). Or else it will sit in a pool of liquid and turn slightly soggy.
@@FutureNeighbor ah okay I see now. Thanks for the answer. Makes sense now!
Can i skip the apple juice? Or any alternative for that? Thanks. God Bless.
Fresh apple
I made this last night. Well, I made its distant relative. How can I fix it if it spicy but I can taste the salt and my pasted turned into sauce... more watery. I was thinking I could make more paste and fix it. Any ways to save this?
2:03 🤔🤔🤔🤔
Do u guys have tiktok? Missing ur videos!!! 🥺🥺
Updated kimchi videos?!
6 tbsp gochugaru
2 tbsp garlic
1/2 tbsp ginger
3 tbsp fish sauce
2 tbsp syrup
1/4 cup apple juice
Honest question: why is the cucumber not just cut into bite-size pieces? Wouldn't that be easier and have better flavor distribution?
He just following traditional way, no need any reason :)
I made this same comment… We used to call cucumber kimchi ‘Summer Kimchi’. I think I love it as much, if not more, than traditional cabbage kimchi.
Also: Korean myth: (I also posted this one on the other video)
It is very bad luck to say the word ‘monkey’. (Phonetically- Wong Sung Ee)
To be safe, you have to wait for a full moon, climb up in a tree, hang from a branch upside down, and, then, you can say it! Good luck! 😂
How much 1 korean cucumber in weight??
what if we don't eat seafood/meat? can we just use soy sauce?
Yep
Yeah here is the main problem, I cannot get kosher salt in Germany. Coarse salt, well maybe sea salt... 😔
Daniel, thank you for your recipe but I can't help noticed your skin. Hope you are keeping well and hope you are OK.
Yes, I'm fine. Katie and I do alot of bouldering throughout the week - and we get scratched up doing routes 🧗🧗♀️
You didn't put salt in kimchi mix!!!
I so want a Korean fridge! 😩
Cucumber Kimchi is on the list! But the fridge is too small! Wäääääääääää 😩
it was too salty but I think it's my fault because I cut the cucumber in slices. I'm not a fan of eating the original shape.
It sounds good, but too sophisticated, as for me.
I think you need gloves for bouldering
Heh - maybe i start a new trend.
Why don’t you just slice the cucumber and put the sauce on it. Seems like a useless steps to cut it and stuff when you can just mix it on sliced cucumbers.
Probably a similar reason why cabbage kimchi is made with a whole head, stuffing marinade under each leaf instead of pulling each leaf off. In times where there weren't airlocks, keeping the food extremely close together with as little air possible may have decreased fermentation time. It probably makes serving portions easier too, and maintains the crunch
Cucumber releases too much water cut up small.