Dish
Oi sobagi
Cucumber kimchi
Oi sobagi is made by hollowing out cucumbers and stuffing them with a mixture of chopped vegetables, such as scallions, garlic, and carrots, as well as a paste made from red pepper flakes, fish sauce, and sugar. The stuffed cucumbers are then left to ferment for several days, which gives them their distinctive sour and spicy flavor. Oi sobagi is a popular side dish in Korea and is often served with rice and other Korean dishes.
Origins and history
Oi sobagi has been a staple in Korean cuisine for centuries. It is believed to have originated in the Gyeongsang Province of Korea, but it is now enjoyed throughout the country and around the world. Oi sobagi is often made in large batches and stored in earthenware jars for long periods of time.
Dietary considerations
Oi sobagi is a vegetarian dish, but it does contain fish sauce, so it is not vegan. It is also spicy, so it may not be suitable for people with sensitive stomachs or digestive issues.
Variations
There are many variations of oi sobagi, including ones made with different types of vegetables, such as radish or cabbage. Some recipes also call for the addition of oysters or other seafood.
Presentation and garnishing
Oi sobagi is typically served on a plate or in a bowl, garnished with sesame seeds and sliced scallions.
Tips & Tricks
To make oi sobagi, be sure to use fresh, high-quality ingredients. It is also important to hollow out the cucumbers carefully to avoid breaking them.
Side-dishes
Oi sobagi is often served as a side dish with rice and other Korean dishes, such as bulgogi or bibimbap.
Drink pairings
Oi sobagi pairs well with light, refreshing drinks, such as green tea or Korean rice wine (makgeolli).
Delicious Oi sobagi recipes
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