Korean recipes:
Spicy stuffed cucumber (oisobagi), radish soup with beef, and barley rice
Cucumber kimchi is made by turning a cucumber into a pocket and stuffing it with vegetables and kimchi paste. It’s delicious, and goes well with radish soup. I’ll show you how to make both of them for one perfect, well-balanced, low-calorie meal.
Ingredients:
- 6 cucumbers (10-12 kirby cucumbers)
- carrot (shredded ¼ cup)
- onion (¼ cup), green onions, Asian chives (2 cups)
- garlic, fish sauce
- hot pepper flakes, sugar.
- Wash cucumbers and cut them in half. Make pockets out of cross slits. Don’t cut them all the way through. Put them in a big bowl
- Sprinkle a half cup of salt onto the cucumber pieces, mix them carefully, and wait for 30 minutes
- In a big bowl, place a quarter cup of fish sauce, a half cup of hot pepper flakes, 2 cloves of minced garlic and 1 tbs of sugar, and mix them with a spoon.
- Chop Asian chives 1 inch (about 2 cm) in length (2 cups) and cut 3 green onions diagonally as the same size as the chives, shred some carrot (1/4 cup) , slice the onion (1/4 cup) thinly and place all this into the mixture of the seasoning paste. Mix it up with a spoon.
- Wash the cucumbers and drain them. Stuff the seasoning paste into the slotted cucumber and put each cucumber into an airtight container. You can wear rubber gloves while stuffing, if you want to protect your hands.
- Right after making it, you can eat it. But keep the leftover kimchii in the refrigerator.
Radish soup with beef (for 2-3 servings)
Ingredients:
- 150 grams of beef brisket
- 2½ cups of sliced Korean radish
- 3 green onions
- 4 cloves of minced garlic
- ½ cup of fish sauce
- 6 cups of water
- Prepare a pot and pour 6 cups of water
- Cut radish into diagonally and thinly (about 2½ cups) and put it into the pot and cook it over medium high heat
- Chop beef brisket (150 grams) into small chunks and mince 3 or 4 cloves of garlic
- When the soup starts boiling about 10 minutes after, add the chunks of beef and garlic and boil it about 15 minutes more over medium heat.
- Skim the bubbles or stuff off the surface and add some fish sauce(depending on your taste) and put chopped green onions and cook 5 or 10minutes more over medium heat
Barley rice
Ingredients:
1 cup of uncooked rice, 1 cup of barley and 2½ cup of water.
- Rinse the mixture of rice and barley in a pot.
- Put 2½ cup of water and cover the lid of the pot.
- Heat it over high heat until it boils, and stir it with a spoon a few times.
- Simmer about 20 minutes over low heat
Hi Maangchi. I love your recipes. I am a vegetarian and was wondering if you could share with us the recipe for Soon Dubu( spicy tufu soup).
January 29th, 2008 at 6:13 pmThank you for sharing your recipe with us.
Ok, I will keep your request for “soon doo bu” in mind.
January 29th, 2008 at 9:16 pmThanks a lot
How do you keep everything from falling out of the cucumbers? I can never keep them properly stuffed.
January 30th, 2008 at 10:09 amhi, maureen,
January 31st, 2008 at 5:42 amYou should press slightly with your hand while stuffing it at the same time. Check the video, please.
that looks delicious!! it’s so cold these days.. i’m thinking about soon dubu (and gamjatang) again! :)
January 31st, 2008 at 9:18 pmHi Maangchi,
I love Soon doo bu, too! How about share your recipe with us as soon as possible:)? Such as beef stew, seafood stew…Moreover, I think maybe different retaurants serve different kinds of flavors on this stew?
Your cooking video is probably the best one in YouTube.
We all thank you so much:)
February 1st, 2008 at 3:34 pmThanks,
February 1st, 2008 at 5:27 pmI am planning to make soon doo bu for my next video. Thanks,
Thanks again Maangchi for posting this and letting me know! I can’t wait until cucumber season. I am eagerly planning my garden to include lots and lots of them!
I also love radishes, but don’t know many recipes other than pickling them or eating them fresh, so the soup is a great idea. Take care,
LM
February 2nd, 2008 at 3:46 pmLillian,
Korean radish is used for so many dishes. I envy you that you have garden to grow vegetables.
Yes, I know these days are not cucumber season. I usually finish eating cucumber kimchi in a few days after making. I love fresh “Oee sobagi” : )
Thanks,
February 2nd, 2008 at 11:17 pmHi:Maangchi:
February 4th, 2008 at 5:17 pmThank you for sharing so many wonderful recipes.
I went to local supermarket for chilly powder. But I found there are lots of different kinds chilly powders. I am not sure which one is more close to the one you use
Would you please give me some ideas because there is no Korean groceries store in my area. Thank you!
vickie,
February 4th, 2008 at 11:35 pmCheck this video.
He is showing korean ingredients in his video.
When you go to a korean grocery, tell the owner you are looking for
“go choo gaa roo”(hot pepper flakes). It’s sold in a package and my favorite brand name is “Tae Yang Cho”
Hi Maangchi, i’m so happy to have found your website as I enjoy Korean food very much. I was wondering when will you show us how to make gamja jorim (cubed potatoes with brown sweet glaze) banchan? My bro loves it and he so wants me to make some for him.
Thank you so much for your recipes.
February 5th, 2008 at 5:12 amHi,Dia,
February 5th, 2008 at 8:03 amgamja jorim (cubed potatoes with brown sweet glaze)
sure, I will include it in the list of my upcoming cooking videos.
Hi Maangchi,
February 12th, 2008 at 3:59 amYou are so adorable in your videos:) Thanks so much for posting these shows on how to cook Korean food. You make everything look so easy. I am really inspired to learn how to cook. Please keep up the great work.
Hi,April
February 12th, 2008 at 7:07 amThank you for your nice comment.
Keep checking my site. You will have fun if you are interested in korean cooking. : )
http://hk.myblog.yahoo.com/jw!fRcxarKTFxY5k6QGsJ605Q–/article?mid=171
I made both Oisobagi kimchi and Kong Jang.
My Oisobagi is not as pretty as yours, since I peeled their skin off.
How long can the oisobagi stay in the fridge?
February 18th, 2008 at 10:56 pmHi,Agasuka,
February 18th, 2008 at 11:45 pmKongjang looks terrific! Is there any reason for peeling the skin of the cucumbers? If you are ok, who would care! But I have never seen “Oi sobagi” without skin before. ; )
Agasuka,
February 18th, 2008 at 11:49 pmoh, I forgot to answer your question! You can keep it in the refrigerator for about 1 week. Not like cabbage kimchi, we usually eat “oisobagi” within the first week. Good work!
The skin of the cucumber feels very waxy to me. I don’t want to eat any additives from the skin, so I peel the skins off.
The black bean Kong Jang is very tiring to chew. It may be because of the one year old black bean, or it may be because of my old weak teeth. I am becoming an Oeo Meo Ni.
By the way, it’s getting very warm here now it reaches 20 C in the day. Cucumber is on sale this week, only 50 cents each!
Let’s have Oisobagi festival!
February 19th, 2008 at 7:38 pmHi, Agasuka
February 19th, 2008 at 11:05 pmYou are funny! Did you soak the beans for 8 hours? If it’s too hard for you, I suggest soaking 10 - 12 hours then. : )
Best cucumbers for oi sobagi kimchi is cucumbers for pickles with thin skin. I showed the cucumber kimchi in jja jang myun video.
I went to my favorite Korean restaurant last night, which is part of a grocery store. At the check-out they had a tray full of containers of oisobagi kimchi! I asked the woman there about the kimchi and she said they just made it. I can’t wait to try it, but I am soooo full from my dinner (a hot stone bowl full of rice, veggies and egg–delicious!). I got the ingredients for duk bok kie this weekend–I’ll let you know how they turn out!
February 23rd, 2008 at 2:05 amlillian,
February 23rd, 2008 at 5:14 amNow you can make “oi sobagi”!
ok, I’m looking forward to your dduk bok kie update. : )
Thanks a lot!
Hi!
I made the radish soup today. It was easy to make and it tasted good, too! Btw, I already sent you some pictures of the bibimbap on your email address. :)
March 5th, 2008 at 3:13 amJo’rose,
I received the picture of your bibimbap the other day. It looks very colorful and delicious as well. Thank you very much!
I may use the picture later for my blog.
Radish soup is good, right? I recommend having it when you have hangover. : )
March 5th, 2008 at 6:58 amHi Maangchi!
Another good tip which I may be putting into use after my housemate’s birthday party this weekend. Thank you!
I don’t know if someone had already asked for you to cook bulgogi in your show but if no one has requested it yet, may I request for it? Bulgogi was the first Korean dish I was able to taste and it was delicious. I’d like to learn how to make it from you.
Thanks in advance,
March 5th, 2008 at 3:50 pmJo Rose
tonight I’m going to make bulgogi, so I will post the picture on my blog for you. This bulgogi I will make is very easily made. Check out my blog later.
March 5th, 2008 at 5:18 pmHi Maangchi,
Could you teach us how to make bean sprout soup? I heard it is a very good soup when you have handover. Thanks
March 6th, 2008 at 7:12 amhi, beansprout soup lover, : )
March 6th, 2008 at 7:26 amYes, kong na mool soup is good for hangover. I will make it some day.
Thank you!!
Hi Maangchi,
I made the beef and radish soup for lunch today. I wasn’t feeling very well and I wanted something simple. It was the perfect thing to settle my stomach. I had it with white + brown rice (instead of barley rice) and the soybean side dish. Too bad my oiso bagi were gone! Thanks for the recipe. The chicken recipe you posted today looks AMAZING!
March 24th, 2008 at 2:11 pmlillian,
March 24th, 2008 at 3:27 pmYou are absolutely right. I believe that the radish soup is helping your stomach settle down. : ) A huge bowl of hot radish soup with a little rice, that’s what you need when you feel like haivng a cold or upset stomach. cucumber kimchi, soybean side dish..all sound like healthy food.
Hi Maangchi!
I’m really interested in making Oisobagi kimchi! But I have a problem: I don’t have Korean chives. It is very hard for me to get asian ingredients in my area. So is there a good substitution for this ingredient? Will it come out okay if I don’t use it? Thanks!
March 28th, 2008 at 8:34 pmMista,
March 28th, 2008 at 10:03 pmUse green onions if you can’t find the asian chives. I sometimes make oisobagi just using green onions and it’s still good.
H maangchi!!
April 20th, 2008 at 9:32 pmi really love your recipes!. I followed your recipe for Kimchi, and it turned out so good! If you have time,can you show me how to make korean style potato salad? the one w/ apple, cucumber,and other veggies in it. I really love it but i can’t find any recipes that’s good enough. Thank youu so much! you youtube videos are awsome :)
fruit5,
April 21st, 2008 at 5:47 amoh, I’m very happy to hear that your kimchi was successful!
Korean style potato salad! Sure I will include it in my list of upcoming cooking videos.
Hi Maangchi, I just made your cucumber kimchi and it turned out soo tasty. I can’t get the little pickle cucumbers so I chopped big ones into chunks and mixed them with the paste (this is how my mother always did it too) and it turned out great! The spice mixture was just perfect. I took a photo http://flickr.com/photos/17652992@N00/2548487282/
I hope maybe one day you can make kalguksu, it is my favourite Korean dish. My mother used to make it for me whenever I felt sick and when I try and make it now it’s never quite right. I’m sure you’d make it perfectly :) Thanks for the recipes!
June 3rd, 2008 at 9:33 amHi can I use zucchini instead?Which type of cucumber are you using?Thanks!
June 25th, 2008 at 1:12 amWah! Thank you so much for the recipe Maangchi!!! I absolutely LOOOOVE oisobagi kimchi, so I always wanted to learn how to make it!!! =D Thank you, thank you!!!
Also, I was wondering if I could request you do a recipe on puchu kimchi because I went to gather some chinese chives in my garden for the oisobagi, but I still have too much chives leftover, and I don’t want it to go to waste, so I was wondering if you please do a recipe on puchu kimchi sometime!! Thanks!!
July 5th, 2008 at 1:49 pmHello 3 squares, (can’t read your id and only I can see 3 squares. : ) )
I envy you that you have lots of asian chives(bu chu) in your backyard.
Making buchu kimchi is very very simple.
Wash and drain your buchu and cut it into bite size about 7 cm in length and then sprinkle some salt (not much)
Make kimchi paste by mixing fish sauce, hot pepper flakes(1/3 amount of hot pepper flakes for regular chinese cabbage kimchi), and some sugar.
Mix the paste with buchu and put it into a container and seal it tightly.
You won’t need to add garlic.
hope good luck with your making buchu kimchi. : )
July 6th, 2008 at 8:46 amHi again Maangchi!!! I finally opened my oi sobagi last week to try it and I ran into a problem, it was far too salty (I think I used a lot more salt than the recipe asked for ^^”), and also I found that it did not ferment very much because it wasn’t sour yet, but I left it in the fridge for almost a week! I remember buying oi sobagi from the store before that was sour and fermented which my family loved (we prefer sour kimchi), but the Korean market does not have it anymore, so I need to make it at home. Could you please recommend some tips as to how to make the oi sobagi ferment and become sour?? Thank you!
July 15th, 2008 at 11:56 amHi,salty oisobagi maker!
July 15th, 2008 at 7:43 pm: ) Salty kimchi or oisobagi would not ferment easily. So I recommend taking out the oisobagi from the refrigerator and keep in at room temperature. I don’t know exactly how long it will take for it to ferment. It would depend on how salty it is.
Hi Maangchi,
The Oi Sobagi turned out wonderful! The only things was that there was a hint of “smokey” red pepper taste. Do you think it could be the brand of Gochugaru that I use?
As with Gochujang and Kanjang, different brands produce a slightly different flavor…some are more salty and some more sweet. I use Tae Kyung Nong San Gochugaru. I personally love this brand for cooking. Do you think I should buy the Gochugaru brand you recommend for making kimchi?
July 19th, 2008 at 3:00 pmHi,Anonymous,
July 19th, 2008 at 4:41 pmI usually use “Tae yang cho” hot pepper flakes or “Wang pyo”. I have never used “Tae gyung nong san”’s hot pepper flakes. It should be smokey smell.
Hi Maangchi,
After two days of fermentation, the flavors were just perfect! However, a lot of liquid developed and the cucumbers were sitting in the liquid and turned into mush after one day in the refrigerator. Help! :(
July 20th, 2008 at 4:39 pmJen,
You still can eat them. It sometimes happens to me, too. I think it’s from not fresh cucumbers.
Koreans usually don’t ferment cucumber kimchi and eat it fresh though.
July 20th, 2008 at 6:44 pmHi Maangchi-
Thanks for the recipe. This is the time of too many cucumbers, and I thought cucumber kimchi might be possible. So your recipe came to the rescue and we really love it. I used Turkish Aleppo pepper since its a little toned down from typical hot pepper flakes.
Here's a link to our site:
http://www.hungryhorseranch.net
Mark & Georgie
August 4th, 2008 at 8:52 pmMark & Georgie,
August 4th, 2008 at 10:51 pmoh, What a wonderful place you are living in! Beautiful! I'm very interested in seeing your garden!
I made the cucumber kimchi this morning and had it with dinner. Outstanding! I have three Korean cookbooks, yet none make preparation as enjoyable as your site. The videos and explanations are superb. Plus, I can write and receive help while seeing what others are saying. This is cucumber time here, so we had 50 pounds of canning cukes from which I stole seven to devote to your recipe. My wife cans garlic dills, and she makes kosher new & sour pickles that, like some kimchi recipes, are fermented for a few days.
JimmyW
August 16th, 2008 at 9:09 pmHelena, MT
JimmyW
August 16th, 2008 at 11:39 pmThank you very much for your compliment!
wow 50 pounds of cucumbers!
Hi..
September 10th, 2008 at 2:30 pmI have a question about cucumber’s size.
I have too big size of cucumber, so after i mixed with kimchi paste.
And i can taste only cucumber and spicy from hot pepper flake.
What can i do about it? and is there any other way to make cucumber kimchi? such as like slice them? and do you have other receipe?
hehe sorry i have too many questions..
Justin,
September 10th, 2008 at 5:42 pmPlease follow the recipe.
“Wash the cucumbers once and drain them and stuff the seasoning paste into the slotted cucumber and put it in a airtight container.” You can cut your cucumber 2 or 3 times to make it short.
6 cucumbers in the recipe? Kirby cucumbers come in small and medium and yesterday I found Korean cucumbers in the Koream supermarket. I think in your video you used Korean cucumbers wich is much longer than Kirby cucumbers. Can you give me the weight of the cucumbers? I like eating Kimchie and make my own. Thanks.
October 8th, 2008 at 1:03 pmlin,
October 8th, 2008 at 5:40 pmIf you use kirby cucumbers, use about 10 kirby cucumbers for this recipe.
Maangchi, I love you! I have tried a half dozen cucumber kimchi recipes, and nothing even came close to the ones I had while in Seoul. Yours are so amazing and spot on. Plus I just love the background music in the video!
October 9th, 2008 at 2:10 pmI used organic hothouse cucumbers (the long, seedless ones) for mine, so I didn’t have to worry about the skins, and they were just amazing.
Thank you! Thank you! Thank you!
Today I saw some small english cucumbers at my local store. I bought them and made oisobagi.
October 27th, 2008 at 1:53 pmThis is a very good recipe, it’s easy and delicious.
Gayle,
I’m glad to hear about your success at making oisobagi. Good!
Sylvia,
October 27th, 2008 at 4:41 pmFantastic! You must be a good cook! : )