Oi Sobagi (cucumber kimchi) is a delicious kimchi with a refreshing taste and crunchy texture. In Korea, Oi Sobagi is more often enjoyed during the spring and summer time when cucumbers are in season. However, you can enjoy it for any meals at any time of the year. Traditionally, cucumbers are stuffed with Korean chives…
Dad always LOVED sausages even when he lived in Korea. So he was super excited to make his own version, kimchi cheese sausage. The sausages were perfect with a flavor explosion of kimchi and cheese with a hint of apple wood and a spicy kick from chili peppers. We used Weber Searwood Wood Pellet Grill…
Bok Choy Kimchi is crisp, flavorful, and easy to make! Lightly seasoned with fresh chilies and classic kimchi flavors, it’s perfect as a fresh side dish or slightly fermented for a tangy kick. I first came up with this bok choy kimchi recipe when I lived in Hong Kong, where I often shopped at the…
Cucumber kimchi (oi sobagi) is a traditional Korean stuffed cucumber kimchi that’s crisp, spicy, and full of flavor. This easy recipe shows you how to make it at home step-by-step. Every year when Korean cucumbers were in peak season, my mom made a big batch of stuffed cucumber kimchi called oi sobagi—or oi kimchi, as…
What do you do when you don’t have much in the fridge, or you don’t feel like cooking? Kimchi Fried Rice (“Kimchi Bokkeumbap” in Korean) of course! That is the obvious answer for many Koreans, at least. Most Koreans always have kimchi in the house, since it’s a must-have side dish for every Korean meal….
Main ingredients Kimchi, Whole chicken, Garlic, Ginger, Spring onion, Crushed black peppercorns, Oil, Honey, Toasted sesame seeds Cuisine Korean Course Main course chicken Prep time 1-1.5 hours Cook time 20-25 minutes Serve 4 Taste Spicy Level of cooking Easy Others Non vegetarian Ingredients ½ cup ready-made Kimchi + to serve 1 whole chicken, skinned and…
