Vegan Cucumber Kimchi, Oi Sobagi Recipe!
Hi guys, it’s summertime, and there is a couple of kimchi that I must make during these hot summer days! Yeolmoo Kimchi & Oi Sobagi is those. These 2 are my must make, keep & eat for summer, and I realized that I’ve never shared these 2 kimchi recipes with you! 😱 Well, better late than never, so here it is! I will share my Yeolmoo kimchi recipe later, and today I will finally share my Oi Sobagi – Korean stuffed cucumber kimchi recipe! My vegan cucumber kimchi is the best. You must try.
Usually, all Korean kimchi is not vegan because they are made with fish sauce, salted shrimp, anchovy, and all other seafood products for various flavors. Those traditional kimchi are amazing, I grow up eating tons and tons of different types of kimchi in Korea, and I loved them all. When I became plant-based, many people “worried” about being satisfied with vegan kimchi. They believed vegan kimchi is lack of flavor. But as you all know, I’ve been making vegan kimchi even before I was plant-based, and I love them! Vegan kimchi has a much more clear & refreshing flavor, and most importantly, it does NOT stink like a traditional one! I actually love that part for myself, for my hubby, and my refrigerator. 😂
I’m the happiest when I just finished making my favorite seasonal kimchi, making fresh new rice… The smell of freshly cooked rice and a new batch of homemade kimchi gives me inner satisfaction, and it is some of the best happiness I feel in the kitchen! In this recipe, I will show you Oi Sobagi, the traditional stuffed vegan cucumber kimchi, and Oi Kkakdugi, an easier version of vegan cucumber kimchi. The sauce and flavors are exactly the same. It’s just a different shape/look of vegan cucumber kimchi. Are we ready to start? Let’s jump into it!
First, bring 6 cups of water to a boil. While waiting for the water to boil, wash 3 lbs of cucumbers well and cut them. My first choice will be Korean cucumber, of course. My second choice will be Persian cucumbers. They have thins skin, tiny seeds, and a slightly sweet flavor, perfect for my vegan cucumber kimchi! My next choice will be English cucumber. The skin is a bit, though, and the seeds can be big depending on the season, but still better than American cucumber for this recipe.
Oi sobagi is known for its unique stuffed cucumber look. So for the traditional Korean cucumber kimchi look, cut cucumbers into 2 1/2” longe pieces, then give 2 slits like a cross with 1/2” attached on another end.
Or you could cut them into Kkakduggi style (this is easier). I recommend this cut for English cucumber or American cucumber. For American cucumbers, make sure to peel them. Cut cucumbers into quarters lengthwise, remove seeds, and cut them into bite sizes. Add all cucumbers into a heatproof bowl. I used a stainless steel bowl & a pyrex bowl.
I’m showing both styles, but you choose only one style when you make this recipe. All measurements are for 3 lbs cucumber.
When water is boiling, turn off the heat and add 1/3 cup of Korean kimchi sea salt. You can substitute to 1/4 cup regular kosher sea salt. Stir until the salt has dissolved.
Whichever style you choose to do, pour hot salt water immediately over the cucumber. (6 cups of hot salted water for 3 lbs cucumber) Make sure cucumbers are covered evenly with salted water. Let it sit for 30 to 40 minutes.
Meanwhile, let’s make kimchi sauce!
Chop 6 cloves of garlic (approximately 2 tbsp) and 1 oz ginger (approximately 1 tsp). Seeded and julienne 1 red chili and shred 2 oz of carrot. I used a shredder, and you can use a kosher size cheese grater. Lastly, cut a handful of chive (approximately 2 oz) into 1″ long pieces. Add all the aromatic vegetables into a mixing bowl.
Let’s add all the seasonings below to the mixing bowl.
- 1/2 cup gochugaru, Korean red pepper flakes (1/3 cup if you want less spicy),
- 1 tbsp Korean kimchi sea salt (or 2 tsp kosher sea salt)
- 4tbsp Yondu, Korean fermented vegetable sauce (This is my favorite fish sauce substitute)
- 1 tbsp maesilaek, Korean green plum extract, or apple juice
- 1 tbsp raw sugar
Mix all the ingredients well and set them aside.
Now, drain cucumbers and rinse under running cold water 3 times. Drain completely.
Fill the cucumbers with kimchi sauce, place in an air-tight container, repeat with the rest of cucumbers and sauce. Sprinkle some sesame seeds if you’d like. You can immediately serve this vegan cucumber kimchi, or you can ferment it overnight on a kitchen counter then place it in a fridge. It is truly delicious with a freshly.
Oh, don’t forget the kkakduggi style! The process is exactly the same.
Rinse under running cold water 3 times, then drain completely. But instead of stuffing the cucumbers with the kimchi sauce, just toss cucumbers with the sauce, and that’s all! Then, garnish with some sesame seeds to your tastes, and it’s done!
- 6 cups water
- 3 lb Persian, Korean or English cucumbers
- 1/3 cup Korean kimchi sea salt or 1/4 cup kosher sea salt
For Kimchi Sauce
- 1/2 cup gochugaru, Korean red pepper flakes
- 1 tbsp salt
- 4 tbsp Yondu, Korean fermented vegetable sauce
- 1 tbsp Maesilaek, Korean green plum extract or apple juice
- 1 tbsp raw sugar
- 2 tbsp chopped garlic (approximately 6 cloves garlic)
- 1 oz ginger, chopped
- 1 red chili, seeded and julienned, optional
- 2 oz shredded carrot
- A handful of chive (approximately 2 oz)
- Bring 6 cups of water to a boil.
Cut cucumbers into 2 1/2” longe pieces, then give 2 slits like a cross with 1/2” attached on another end for the traditional Korean cucumber kimchi look. You could also cut them into Kkakduggi style (this is easier)- Cut into quarters lengthwise, remove seeds, and cut them into bite sizes. Add all cucumbers into a heatproof bowl (I used stainless steel bowl & pyrex bowl)
- When water is boiling, turn off the heat and add Korean kimchi sea salt. Stir until the salt has dissolved. Pour hot salt water immediately over cucumbers. Make sure the cucumbers are covered evenly with salted water. Let it sit for 30 to 40 minutes.
- Meanwhile, let’s make kimchi sauce!
Combine all ingredients for kimchi sauce in a mixing bowl and set aside.
- Now, drain cucumbers and rinse under running cold water 3 times. Drain completely.
Fill cucumbers with kimchi sauce, place in an air-tight container, and repeat with the rest of cucumbers and sauce.
If you prepared the Kkakduggi style, toss cucumbers with sauce, and that’s all! Garnish with some sesame seeds to your taste, and it’s done! You can serve this cucumber kimchi immediately, or you can ferment it overnight on a kitchen counter then place it in a fridge. It is truly delicious with freshly cooked rice!