Recipes - Korean

Oi-Sobagi
Oi Sobagi


The crisp cool mouthfeel of cucumbers and the fiery heat of red chilli peppers in the Oi-Sobagi makes the dish a perfect pairing with traditional Korean meals; especially hot soups and stews. The dish can be served fermented (left out at room temperature for several days) or eaten immediately if just you can't wait!
Cooking Time: < 15mins
Serves:3 to 4
Total time: 60mins - 120mins
Course: Side
Cook Method: Raw/No Cook
Cuisine: Korean









Ingredients:

900g cucumbers
35g fine salt
1 pear (peeled and julienned)
2 red chillis (julienned)
1 stalk spring onion (julienned)
4 cloves garlic (peeled, finely chopped)

Seasoning

½ cup anchovy sauce
2 tbsp corn syrup




Steps:
  1. Combine Seasoning ingredients and mix well.
  2. Rinse cucumbers in running water. Rub salt onto the cucumbers and set aside for about an hour. Then, quickly rinse the cucumbers and drain the excess water.
  3. Cut the salted cucumbers into halves, then cut the cucumber pieces lengthwise into quarters leaving the flesh in the centre of each piece intact. This will hold the cucumber pieces together.
  4. Combine pear, red peppers, spring onion, garlic, and Seasoning to make the stuffing.
  5. Add stuffing into cucumbers to make Oi-Sobagi. Plate and serve.

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Oi-Sobagi

Oi-Sobagi

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The crisp cool mouthfeel of cucumbers and the fiery heat of red chilli peppers in the Oi-Sobagi makes the dish a perfect pairing with traditional Korean meals; especially hot soups and stews. The dish can be served fermented (left out at room temperature for several days) or eaten immediately if just you can't wait!

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 60mins - 120mins
Course: Side
Cook Method: Raw/No Cook
Cuisine: Korean
Ingredients

900g cucumbers
35g fine salt
1 pear (peeled and julienned)
2 red chillis (julienned)
1 stalk spring onion (julienned)
4 cloves garlic (peeled, finely chopped)

Seasoning

½ cup anchovy sauce
2 tbsp corn syrup

Instructions
  1. Combine Seasoning ingredients and mix well.
  2. Rinse cucumbers in running water. Rub salt onto the cucumbers and set aside for about an hour. Then, quickly rinse the cucumbers and drain the excess water.
  3. Cut the salted cucumbers into halves, then cut the cucumber pieces lengthwise into quarters leaving the flesh in the centre of each piece intact. This will hold the cucumber pieces together.
  4. Combine pear, red peppers, spring onion, garlic, and Seasoning to make the stuffing.
  5. Add stuffing into cucumbers to make Oi-Sobagi. Plate and serve.

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