Cucumber kimchi (Oi-sobagi: 오이소박이) Cucumber Kimch Oi Sobagi/Turnip Kimchi Ggakdughee Kimchi

• published: 31 Jul 2013
• views: 3156

The Knives I Use In My Kitchen http://goo.gl/xjNp7I Do you like Korean food? How's about Kimchi? Here's 2 Good Kimchi Recipes. Turnip Kimchi Recipe 3 lb turnips. 2+ Tbsp coarse salt. 1 Tbsp brown sugar. 1 cup korean chili pepper crushed gochugaru. 1 tsp crushed chili flakes(or to taste) or 1-2 tbsp. gochujang korean chili pepper paste. 8 cloves garlic, crushed & coarsely chopped. 6 spring onions, thinly sliced. 1 bunch red radishes. Some slivered carrots if you want. (These are optional) 1 Tbsp. fish sauce. 1 Tbsp fresh ginger, peeled and chopped about a 2 inch piece. 1-2 tbsp. sesame oil. 1 tbsp rice vinegar. 1 tsp anchovy paste or even shrimp paste added to paste before turnips go into paste. 1/4 Cup of water if necessary to make paste flow and coat the turnips. Preparation: Peel the turnips cut turnips in half slice thinly lengthwise place in a bowl add salt and toss until well coated let stand 30-60 minutes minimum to soften then drain the liquid Rinse excess salt off of turnips place in bowl and set aside. Korean Chili Paste Mixture: 1. Take the garlic, ginger, sugar, fish sauce. sesame seed oil, rice vinegar and a few slices of the turnip or some red radishes and blend in food processor or blender until it's a pulpy liquid. Then pour the mixture into a large glass bowl. 2. Take Korean chili powder, and crushed red chili flakes and mix all these ingredients up in the same bowl with the pulpy liquid. Now you have your kimchi paste. Then add either 1 Tsp. anchovy paste or shrimp paste and mix in well. cover and let stand. 3. Now make your rice flour glue The Rice Flour Glue: A. 1 Tbsp. of rice flour. If you don't have rice flour you can use AP flour and it will work the same way. B. Put the rice flour in a sauce pan with 1/2 cup water and medium to medium high heat and bring to a boil and let it thicken. Stir constantly. When mixture can stick to the spoon it's ready to let cool so turn off heat and allow to cool for 10 minutes. 4. Add the rice glue to the mixture in the bowl and mix in well. 5. Add your turnip slices, scallions and slivered carrots and mix together well. 6. Put turnip kimchi in a jar and either let it sit out for two days to ferment before refrigerating it or you can eat it fresh. Either way is delicious. As stated you can eat turnip kimchi fresh or fermented. Most folks I know let the turnip kimchi to ferment in the fridge for about 2 weeks. The rule of thumb is the longer the kimchi ages the more sour it will become. Oi-Sobagi Kimchi: 3 pounds pickling cucumber or kirbys or even Japanese pickling cucers will work if you are careful. 3 tablespoons salt 1 cup buchu garlic chives or chinese chives or even American chives will work in a pinch. ¼ to ½ cup Doenjang Korean soy bean paste (OPTIONAL) but I love the consistency it gives the kimchi paste. 8 garlic cloves, minced 1 tablespoon finely grated ginger about a 2 inch piece. 1-2 medium carrots, cut into slivers with a peeler (about 1 cup) 1 Cup finely slivered red onion or brown onion or equal amount of shallots will do in a pinch. 1 cup hot pepper flakes (Korean gochugaru) 1-3 tablespoons of pepper paste (Korean gochujang) or red chili flakes to taste for heat. 3 tablespoons fish sauce. 1 tablespoon rice vinegar. 1 tablespoon brown sugar. ¼ cup water. 1 tablespoon sesame seed oil optional. 1 tsp. anchovy or shrimp paste optional. Directions: 1. Wash your cucers well and dry them. 2. Cut about 1/2 from the bottom lengthwish to the top so that you have 4 quarter slices. 3. Put the cucers on a plate or on the counter top and get a big bowl. 4. By hand salt the inside of each cucer and then place in bowl and sprinkle some salt on top. 5. Make sure the cucers are well salted and don't worry the excess salt will be washed off later. 6. Allow the cucers to stand 30 to 60 minutes to get well wilted. I salt them for 60 or more myself. 7. Every 10 or so minutes roll the cucers in the salty liquid. Shift the positions of some in the bowl to get them all wet. 8. Now rinse the cucers in cold water once or twice to get rid of excess salt. 9. Drain the cucers and set them aside. 10. Now combine your garlic chives, pepper flakes, chili flakes or chili paste, fish sauce, sugar, ginger, sesame oil, rice vinegar, carrot, garlic, onions, sesame paste and anchovy paste in a large non-metallic bowl and mix this all together with a wooden spoon and then get in there and mix it all up by hand. Use the 1/4 cup of water if necessary in small amounts to get thinks moving. 11. After your have this veggie mixture mixed well in the bowl and let it sit for about 30-60 to get a little wilted. 12. Now after the veggie mixture has softened up stuff your cucers with it and place in a non-metallic storage container. 13. I like to eat these cucers fresh but you can let the container sit for a day or two in a cool dark place and ferment.