Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, kimchi ketimun (oi sobagi kimchi). One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Easy & Quick Korean Cucumber Kimchi (Oi Kimchi) Recipe. It's light, crunchy and so flavorful! Your summer kimchi is now sorted!
Kimchi Ketimun (Oi Sobagi Kimchi) is one of the most favored of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Kimchi Ketimun (Oi Sobagi Kimchi) is something that I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can cook kimchi ketimun (oi sobagi kimchi) using 10 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Kimchi Ketimun (Oi Sobagi Kimchi):
- Make ready 5 Buah Ketimun potong persegi panjang atau sesuai selera
- Prepare Daun bawang / daun kucai
- Get 1/2 butir bawang bombay iris kecil
- Prepare 3 siung bawang putih cincang
- Make ready Seruas jahe cincang
- Prepare 4 sdm kecap ikan
- Make ready 3 sdm bubuk cabai
- Take 3 sdm gula putih
- Get 2 sdm udang kering/ebi rendam air panas kemudian cincang halus
- Get secukupnya Garam
As such, it's an excellent alternative to the stuffed cucumber kimchi, oi sobagi (오이 소박이), if you don't want to bother stuffing the cucumbers. Oi Sobagi (cucumber kimchi) is a delicious kimchi with a refreshing taste and crunchy texture. In Korea, Oi Sobagi is more often enjoyed during the spring and summer time when cucumbers are in season. However, you can enjoy it for any meals at any time of the year.
Steps to make Kimchi Ketimun (Oi Sobagi Kimchi):
- Panaskan air hingga mendidih matikan kompor setelah itu tambahkan garan kurang lebih 2 sdm aduk kemudian siramkan ke ketimun diamkan kurang lebih 30 menit kemudian bilas dan tiriskan
- Campurkan semua bahan kemudian masukan ketimun lalu aduk hingga rata simpan di dalam box plastik tutup rapat masukan kedalam kulkas diamkan semalaman sebelum dimakan
Nowadays, kimchi is made both in North and South Korea, the Southern version being more salty and spicy than the Northern one. Seasons also play a role in the flavors of kimchi - refreshing cucumber kimchi is popular in spring and summer, while winter kimchis may contain radish and mustard leaves. See more ideas about Kimchi, Asian recipes, Kimchi recipe. Oi Sobagi (Stuffed Cucumber Kimchi) - Korean Bapsang. REBLOGGED - Refreshing summer kimchi made with cucumbers!
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