Comments on: Oi Sobagi (Stuffed Cucumber Kimchi)

By: Hyosun

Hyosun — Mon, 25 Apr 2022 22:00:34 +0000

In reply to Lawrence. Hi Lawerence! Thank you for your comment, but have you tried this recipe? In this recipe, the cucumbers are salted whole (not cut open). The cucumber skins don't hold much of salt water after being salted, so not much to rinse off. A little bit leftover is okay with the salt level of the brin in this recipe. Finally, squeeze excess water out of the whole cucumbers?? Sorry that doesn't make any sense.

By: Lawrence

Lawrence — Tue, 19 Apr 2022 19:32:17 +0000

Great recipe but you need to rinse the cucumbers after brining and squeeze excess water out or the kimchi will be way too salty!

By: Hyosun

Hyosun — Sat, 05 Feb 2022 17:13:43 +0000

In reply to Louise S. Møller Leed. Yes it can be left out.

By: Louise S. Møller Leed

Louise S. Møller Leed — Sat, 05 Feb 2022 05:46:17 +0000

Hi, Can the sugar be omitted for otter things? Or totally left out?

By: Hyosun

Hyosun — Mon, 07 Jan 2019 04:05:55 +0000

In reply to Saem. You mean for the salted shrimp? No. Salted shrimp is fermented shrimp with distinct flavor that's used in kimchi. Just omit it and use more fish sauce. Hope this helps.

By: Saem

Saem — Mon, 07 Jan 2019 03:09:20 +0000

Could you sub tofu for shrimp?

By: Hyosun

Hyosun — Tue, 23 Oct 2018 03:50:44 +0000

In reply to Payal. Hi Payal! Happy to hear that! Hope you enjoy making first kimchi and it turns out well for you. You'll only get better each time.

By: Payal

Payal — Mon, 22 Oct 2018 21:55:35 +0000

I am not Korean but love Korean food… I always get all my kimchi from the Korean markets in the San Francisco Bay Area but your recipes have give me the courage to try making my first kimchi! I’ve had a packet of guchujaru in the pantry for a while now. Thank you 🙂

By: Myung Moon

Myung Moon — Sat, 28 Jul 2018 11:36:21 +0000

Thank you for the update. I just made some the other day. Oi sobagi is my go to summer kimchi.

By: Esther

Esther — Fri, 14 Aug 2015 02:34:08 +0000

Thank you so much for this recipe! The kimchi my mother (and her friends) makes brings up so many memories for me. I’ve been wanting to continue this tradition and finally made my first batch of kimchi a few weeks ago — starting with your cucumber kimchi recipe! I tried making baechu kimchi after that but the recipe I used just wasn’t right. Do you have one you’d recommend? 🙂