A lunch set with my mom's cucumber kimchi / 오이소박이 / Food / Life Photography

Delicious kimchi is a kind of magic food for me. When I have my mom's kimchi, I don't need many side dishes. These stuffed cucumber pickles are called Oi-so-bagi(오이소박이) in Korean. This is one of my favorite kimchi. When I go to my mom, she asks three questions first: Do you have kimchi? What do you want to eat? Which kimchi do you need?

It is interesting that her questions almost, always the same. Whenever I come back home, I bring many foods from her to stock up my refrigerator. The first meal on that day is always the mother's food. My lunch set was made up with my mom's two kimchi of Oisobagi and Mumallaengi (Dried radish kimchi). 

This recipe is very similar to my mom's recipe. Let's try to make oisobagi. It is easier than you think. :)

MAIN INGREDIENT:

5 cucumbers

chives

1/3 carrot

1/4 onion

1/2 flour and 1/3 cup water for glue paste

3 tablespoons salt and 2/3 cup water

INGREDIENT FOR SAUCE:

2/3 cayenne pepper

2 tablespoons sugar

1/3 cup Korean fish sauce called aekjeot

1 and a half tablespoons Korean salted shrimp

1 tablespoon garlic crushed.

1/3 grated ginger

Blend all the ingredients at once. 

Divid cucumbers into 4 or 5 equal parts. I recommend to divid into four. After that, cut the cucumber crossed as the picture. In the picture, number one length should be cut. The number two length on the bottom has to be left. 

After cutting, mix 3 tablespoons salt and 2/3 cup water well and pour the water to cucumbers to salt down. After about 40 minutes, let them drain well.

Mix 1/2 flour and 1/3 cup water to make a glue paste. Keep stirring until it jells.

Slice all of vegetables.

Mix all veggies with sauce including glue paste. Fill in the salted cucumbers.

Fish sauce and Korean salted shrimp are sell in a Korean market. Whenever you try to make kimchi, the sauces will be used. If you really don't like a fish taste, reduce the amount of sauce to your taste.

recipe source: 집밥백선생3