Like most Asian culinary undertakings, making kimchi is much more an art than a science. Families pass the recipe down verbally, and it evolves organically as families move from one region to another, changing based on trends, climate, and local ingredients.
As with any art, inspiration plays a big role in making kimchi, and in this case my inspiration came from a cooking demo that Maangchi put on at the Asian Feastival a few weekends ago. She made Oisobagi Kimchi (오이 소박이), or stuffed cucumber kimchi which is one of my personal favorites. My eyes always light up when I see this come out amongst the banchan at Korean restaurants, but it never occurred to me just how simple it is to make at home. For a mere pittance of effort, you’re handsomely rewarded with crunchy, mildly spicy, and intensely garlicky pickles that look almost as good as they taste.
My theory that kimchi making is an art is further reinforced by the fact that no one ever measures the ingredients. Ask any Korean halmuni and she’ll give you the recipe in vague measures like handfuls and pinches (that’s assuming she likes you enough to divulge her secret recipe at all). This is both a good and bad thing as it keeps the “recipe” open for interpretation, but it also makes it difficult for people outside your family to replicate (maybe that’s intentional)
That’s why I’ve put together a step-by-step photo tutorial to walk you through the process of making Oisobagi Kimchi. To keep in the artisinal spirit, I’ve given suggested measures, but feel free to change things around. Try adding other vegetables, or adjust the sweetness, saltiness or spiciness to suit your tastes. Who knows, in a couple batches, you may stumble upon a combo you love, and then you’ll have your own family Oisobagi Kimchi recipe to pass down to your kids.
I know some might cry blasphemy, but in my version, I use miso to provide the salt for the pickling. It’s not very traditional, but I like the nutty mature flavor and umami that miso imparts on the fresh green cucumber. It makes it taste like it’s been fermenting for a lot longer than it actually has.
Ingredients
- 10 cucumbers kirby
- handful salt
- 1 carrot julienned
- 1 bunch garlic chives (the flat leaf variety about 2 cups chopped)
- miso ball of (about 1/4 cup)
- 3 cloves garlic , grated
- handful gochugaru (1/3-1/2 cup)
- handful toasted sesame seeds (about 2 tablespoons)
- honey (1-2 tablespoons)
Steps
- Cut each cucumber in half, then cut a slit down the middle up to 1/2" of the end. Rotate the cucumber 90 degrees and cut another slit down the middle up to 1/2" of the end. If you look at the third photo above, you'll see that the cucumber is cut into quarters lengthwise, but the quarters are still attached at the very end. This makes a pocket in the cucumber for us to stuff.
- Cover the cucumbers in a generous amount of kosher salt. The salt helps coax the water out of the cucumbers making them more crunchy. Don't worry about over-salting as we will be washing off the extra salt later. Make sure you get the salt in between the slits in the cucumber. Set them aside for at least an hour to allow as much water to come out as possible.
- While the cucumber is resting, shred a carrot, chop up 1 bunch of garlic chives, then add them to a bowl with 3 cloves of grated garlic.
- Add the gochugaru, miso, toasted sesame seeds and honey.
- Use your clean hands to mash all the ingredients together.
- When the cucumbers have gone from an opaque pale green to a translucent green with water collecting at the bottom of the bowl, they are ready. Rinse them thoroughly in cold water and squeeze as much water out of each cucumber as you can.
- Stuff a few tablespoons of the garlic chive mixture into the pocket of each cucumber.
- You can eat the oisobagi kimchi after a day, but it's best if you let it pickle in the fridge for at least one week.
Kimchi using miso as well?? Wow I’m trying to imagine the flavours and I think it’d be delicious. Plus using this kimchi to make kimchi jjigae might give the soup stock a powerful flavour 😀 I’m just getting back into blog-reading now that I’ve time on my hands and it just has come to my realization (not that i’ve never noticed it before but it’s now more noticeable than ever) that you write immensely well and it’s probably one reason I find myself hanging on to every word of yours. It’s why your blog is so charming and I always… Read more »
WOW – looks fantastic! I love your photos and your recipes always use such beautiful, fresh produce. Thanks for the inspiration.
Marc – you always come up with the best recipes! I’m loving this.
I do love this banchan the best. Followed by the perilla leaves.
Oh this is such a winner! Will be voting yes!
I am definitely going to vote for you…this looks awesome! I’ve made regular napa cabbage kimchi a few times and I think it’s time I branch out!
I have made cabbage kimchi and can appreciate the steps involved, but as usual you take a standard and go further and more delicious. GREG
Beautiful. Seriously good. I am definitely going to make this.
A gorgeous tutorial, Marc. Your photos are terrific and this recipe looks amazing. Love it!
I love kimchi but I’ve never made it or even learned how to make it. This looks so amazing. How does it actually “pickle” in the fridge??? is it the ingredients that you stuff them with? I am curious because I love kimchi. I thought that it was similar to pickling vegetables but I think I’m way off. You have my vote. Thanks
If you’re referring to the fermentation, it will go faster if you leave it
out at room temperature, but it will still turn sour if you leave it in the
fridge long enough.
Marc, I’ve been away from blogging for awhile, so it’s comforting to come back and seeing you do your thing. I’d love some of that kimchi right now!
Amazing, just stunning!
I love it!! Once again, you’ve done a totally awesome job!! As always, you’ve got my vote!
Wow, that is something I definitely would not have known how to execute if I hadn’t read this! Great job!
I have a serious Kimchi problem and now you’re giving me more reasons not to give it up! This is incredibly delicious looking – you get my vote!
Stunning as always! Your photos are always gorgeous and this tutorial is especially so. Nicely done. I voted for you!
Good luck! Hope to see us both in round 5!!! =)
Your pictures are so incredible. You have my vote.
I visited Korea once for a few days and was just amazed by the sheer variety of kimchi. I didn’t come away with any recipes but this looks like an excellent one to add to the basic cabbage kimchi that I’ve made before, so thanks Marc!
Beautiful as always! I didn’t know about stuffed cucumber kimchi until now – I can’t wait to have it. My vote’s in. Good luck!
What a coincidence! I made oisobagi a couple months ago due to a sudden influx of carrots and cucumbers and I also used maangchi’s recipe. The recipe on her site uses a LOT of salt for the cucumbers though, so mine came out way too salty, even for kimchi. I probably needed to rinse them more. Too bad I didn’t find your post then to guide me through it. Um, by some sort of time travel, I guess. Good luck!
Great post! Your photos are stunning…good luck in the competition! Hope to join you in the next round 🙂
This looks awesome!! But I don’t know if I could wait a whole week for it to pickle 🙂 Beautiful!!
Wow! Gotta try this one. Thanks for the great tutorial!
Wow, it looks a lot easier to make than I imagined it would be. Thanks for sharing your step-by-step instructions – your photos are lovely!
Beautiful snaps, and a simple but thorough tutorial. Thank you and good luck!
A terrific tutorial, and what looks to be a flavor bomb of a treat….you get a vote from me. – S
This looks so good! I am saving this recipe! Lovely pictures!
Beautiful pictures! And a wonderful way to make a great version of this Korean “art” Cheers!
Your posts are beautiful and mouthwatering! Time for lunch! -chris
Excellent tutorial. I’m ready to make some kimchi! And I’m voting for you right now.
I’m craving some kimchi fried rice, I might have to follow this tutorial in the near future. Your photos are mouthwatering as usual. Voting for you!
Lick My Spoon
Excellent tutorial and fabulous pics! Good luck in round 4!
Nice job with your photos and this challenge!
you have my vote, Marc! 🙂
my FAVORITE kind of kimchee hands down…
My mouth is watering for these !! Great photos and I love the way that you show the sequence. I love eating this in restaurants but never thought of making it. Will definitely give this a try. Good Luck !
New reader, and I’ll state the obvious: I want to marry your website. I love how clean it is, and how vibrant your photos. Now: oi kimchi is a favorite of mine, and you have this Korean’s permission to screw tradition. Miso is a clever touch. This looks amazing. Really nice work, enthusiastically voted!
Lovely recipe. Those veggies look so crisp! Best of luck and hope you move on to the next round.
voted! well done looks absolutely beautiful.
My very good friend is Korean. His mom is an amazing cook, and I keep trying to get something set up to spend a day with her in the kitchen. She does not divulge a whole lot of info. when it comes to her recipes.
Maybe if I bring her some of these stuffed cucumbers I will be “in”. Thanks for sharing this excellent tutorial! (You know it’s good when you want some kimchi at 9:20am)
Beautiful foodtography as usual. Thanks for the arrows… they help. 🙂
Talk about a hands-on recipe! Your tutorial photographs are just as stunningly beautiful as the finished dish. Congratulations on advancing in PFB2010 – just voted!
I have never been so lucky as to find these served at my usual Korean restaurants. I guess I’m not going to the right places, huh! Sigh. These are so beautiful looking, and I love the infusion of miso. Unexpected, but brilliant.
Yum! Now where on earth do I lay my hands on Kirby cucumbers in the UK…..
Any smallish cucumber such as lebanese or japanese should work as well. I
like kirbys because they have a slightly thicker skin that makes them extra
crunchy when you pickle them.
These are so cute and definitely a great tutorial! Good job and good luck!
Look really good, I will try to make this for sure
Stunning photos. So inspiring. A red heart coming your way.
I’ve been wanting to try my hand at kimchi and you make it very straightforward-looking. Don’t think I’ve ever tasted this version but I will soon! I recently went to a Korean market so I finally have the gochugaru.