Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, kimchi timun (oi-sobagi kimchi). It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Easy & Quick Korean Cucumber Kimchi (Oi Kimchi) Recipe. It's light, crunchy and so flavorful! Your summer kimchi is now sorted!
Kimchi Timun (oi-sobagi kimchi) is one of the most favored of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Kimchi Timun (oi-sobagi kimchi) is something which I have loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can cook kimchi timun (oi-sobagi kimchi) using 12 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Kimchi Timun (oi-sobagi kimchi):
- Make ready timun
- Take garam
- Make ready Pasta kimchi
- Make ready wortel (potong tipis korek api)
- Prepare daun bawang (potong 1-2cm)
- Prepare daikon/lobak korea (potong tipis korek api)
- Take gochugaru
- Get kecap ikan (bisa diganti dengan soy sauce)
- Make ready sugar
- Take water
- Get bawang putih
- Make ready bawang bombay
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. This flavorful cucumber kimchi, called oi sobagi in Korean, is made with a mixture of fresh garlic and ginger that's combined with fish sauce. We have been wanting to do this oi sobagi banchan (cucumber kimchi side dish) for a long time but our local grocery store didn't have the Kirby cucumbers.
Steps to make Kimchi Timun (oi-sobagi kimchi):
- Cuci timun hingga bersih lalu potong timun (bisa dilihat digambar ya) potong jangan sampai terpisah ujung pangkalnya
- Taburkan garam pada setiap bagian timun, lalu diamkan bolak balik timun setiap 30 menit selama 2 jam hingga timun menjadi lebih elastis
- Untuk membuat pasta kimchi campurkan potongan wortel, daikon, daung bawang, bawang putih dan bawang bombay aduk rata. Setelah rata masukan gochugaru, gula, kecap ikan dan air (sebelum mencapurkan semua bahan pasta, daikon yg sudah dipotong aku taburkan garam dahulu agar lebih lunak tunggu sekitar 15 -20mnt) campur semua hingga terlihat seperti pasta kimchi kering.
- Isi pasta kimchi kedalam timun yang sudah di potong (kalo aku suka yang agak penuh diisinya tapi ini optional) lalu diamkan kimchi di suhu ruangan selama 1 hari dan siap disantap! (Cucumber kimchi ini bisa juga disajikan fresh)
See more ideas about Kimchi, Asian recipes, Kimchi recipe. Oi Sobagi (Stuffed Cucumber Kimchi) - Korean Bapsang. REBLOGGED - Refreshing summer kimchi made with cucumbers! 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.
So that is going to wrap this up with this exceptional food kimchi timun (oi-sobagi kimchi) recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
