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          Oi-sobagi
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          • Stuffed Cucumber Kimchi

            Oi-sobagi is a type of Kimchi made with slightly fermented cucumbers that have been slit and stuffed with seasoned Korean leeks. Oi-sobagi may also be served without fermenting.

          • 음식분류 -
          • 가열시간H M
          • 조리시간3H M
          • 온도4~10℃
          • 칼로리20kcal(8man)
          • 주재료cucumber(white), small wild leaks

          요리방법

          Ingredients

          • - 600 g (3 ea) cucumber(white)

            • 380 g water
            • 20 g coarse salt
          • - 50 g small wild leaks

          • - seasoning

            • 28 g (2 tablespoons) minced green onion
            • 16 g (1 tablespoon) minced garlic
            • 4 g (1 teaspoon) minced ginger 14 g (2 tablespoons) ground red pepper
            • 4 g (1 teaspoon) salt
          • - stuffed cucumber liquid

            • 45 g (3 tablespoons) water
            • 1 g (¼ teaspoons) salt

          Preparation

          • 1. Clean the cucumber by rubbing with salt and wash, cut them into 6 cm (515 g), put 3~4 knife slits on it, inside of 1cm on both sides. 【Photo 1】
          • 2. Marinate cucumber in salt water for 2 hours, drain water on a strainer for 30 minutes
          • 3. Trim and wash small wild leaks, cut them into 0.5 cm finely. 【Photo 2】
          • 4. Mince the solid ingredients of salted shrimps.

          Recipe

          • 1. Prepare filling stuffs with small wild leaks, salted shrimps and seasoning sauce by fumbling with hands. 【Photo 3】
          • 2. Fill up the slits on the cucumber with seasoned filling stuffs. 【Photo 4】
          • 3. Put the stuffed cucumber into a jar. Add water and salt in the mixing container to make stuffed cucumber Kimchi liquid, pour it into the jar and press the cucumber down.
          Process
          Time Process Heat Contro
          0min Trimming cucumber. Marinating cucumber  
          120min Draining water on a strainer  
          150min Preparing filling stuffs  
          160min Filling up with stuffs  
          170min Placing in a jar  
          Tip
          • Young and straight cucumber is good for this Kimchi.(kimchi recipes)
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