Simply Healthy Korean Recipes
There’s nothing like some refreshing Korean-style pickled cucumbers and/or radishes in the summer time. They are sweet, sour, and if you are so inclined, spicy. They keep for days, you can eat them with (or on) anything. They make a great side for any meat or poultry dish. And they are great on Asian noodles, bibimbap, burgers, tacos, or sandwiches.
Continue Reading Sweet and Sour Pickled Cucumbers and Daikons . . .
Oi Sobaegi or Oi Sobagi – Stuffed Cucumber Kimchi – is one of my favorite things to eat in the whole wide world. I should make it more often. It’s actually quite easy to make. But I’ve been using the excuse that I can’t get Korean or Kirby cucumbers from my local grocers.
Truth be told, you don’t really NEED Korean or Kirby cucumbers; I just wanted them. You just need smaller seedless cucumbers that you can pickle.
So imagine my delight when I found bags and bags of small cucumbers during my last trip to Costco. The bag refers to them as “fancy cucumbers.” I don’t know about fancy, but they were the right size AND seedless. So, no more excuses. I MUST make some cucumber kimchi, right?
I had the benefit of growing up with a wonderful grandmother who showered me with love and lots of homemade food. We always had at least two or three types of kimchi in the fridge. My grandmother was always in the kitchen whipping up different types of kimchi as well as other delectable dishes. She introduced me to many of the dishes I still enjoy as an adult. And whatever I wanted to eat, she was more than happy to cook. Some of our family members believed she was too indulging. Maybe she was, but her love wasn’t lost on me; I loved her back with all of my heart. She is no longer around. And I miss her.
It’s been so sweltering hot in NYC lately. I just can’t bear to cook anything over a hot stove top. Hmm… I look in my fridge and see that I have carrots, leftover Oi Sangche, romaine, and avocado. And I always have my go-to Korean hot chili pepper paste, Gochujang, in the pantry. Same goes for cooked rice in my rice cooker – a reason you should really think about investing in one if you don’t have one. Perfect for a simple Bibimbap.
I’m not a fan of complicated recipes with a list of 20 ingredients I’ve never heard of or will never use again. It’s a fun read, but not really practical in execution. I try to make my cooking as simple as possible so that I am more likely to cook – instead of just thinking that I should. No-cook bibimbap is a perfect example. Not only is it easy, it’s healthy. AND I am using up ingredients that may go bad in a few days. Simple and economical, it’s my kind of dish.
I grew up in a traditional Korean household where a “proper” Korean meal was served every night at dinner. This consisted of a main dish, usually animal protein, and many side dishes, referred to as banchan. One of my favorite banchan was Oi Sangche – seasoned sliced cucumbers. Oi Sangche is also commonly referred to as Oi Moochim. But my grandmother always called it Oi Sangche. So Oi Sangche it is.
Things are quite different now. There isn’t enough time in a day to prepare a complete spread. I’m lucky if I can make a main dish, let alone any type of banchan. But if I do afford myself the luxury of a side dish, Oi Sangche is among my favorites – especially on a hot summery day. It is sweet, tangy, and spicy. And, mmm… So crunchy. Think instant cucumber pickle.