Crispy Stuffed Cucumbers (Oi-sobagi) with Autumn Cucumbers
How to Make Autumn Oi-sobagi / What About Mini Oi-sobagi?
A delightful Oi-sobagi that my family absolutely loves! I’ve added the crispiness of autumn cucumbers and even some mini cucumbers to make this special dish.
Ingredients- 5 autumn cucumbers
- 10 mini cucumbers
- 1 bunch of chives
- 1/3 cup glutinous rice paste (approx. 60ml)
- 3 Tbsp fish sauce (anchovy or sand lance)
- 2 Tbsp minced garlic
- 1/3 cup gochugaru (Korean chili flakes, approx. 40g)
- A little plum extract (optional, for adjusting sweetness)
Brining Solution Ratio- 10 cups water (approx. 2L)
- 1 cup coarse sea salt (approx. 150g)
- 10 cups water (approx. 2L)
- 1 cup coarse sea salt (approx. 150g)
Cooking Instructions
Step 1
I’ve made Oi-sobagi using autumn cucumbers and mini cucumbers! Autumn cucumbers add extra crispiness, and when combined with chives, they create a rich and satisfying texture. This recipe will allow you to fully enjoy the delightful crunch.
Step 2
The moment I saw the mini cucumbers at the market, my curiosity was piqued! I decided to make mini Oi-sobagi as well. They are small and adorable, making them a fun addition to the usual autumn cucumber version.
Step 3
First, wash the autumn cucumbers thoroughly under running water. For an extra clean, soak them briefly in a solution of water and a little vinegar for about 5-10 minutes. This helps to remove any residual pesticides. Afterward, rinse them again with clean water and pat them dry.
Step 4
Following a popular method for making Oi-sobagi, we’ll make cuts into the cucumbers. Do not cut them all the way through. Instead, make a cross-shaped cut (like a ‘+’ sign) from one end to about 1cm from the other end. This will create four sections for filling without the cucumber falling apart. Refer to the photo for the correct way to cut.
Step 5
Apply the same cutting technique to the mini cucumbers. Be extra careful as they are much smaller and can be delicate.
Step 6
See the cucumbers after making the cuts? The mini cucumbers are about the size of a thumb, truly miniature! They look so cute, ready to be filled with deliciousness.
Step 7
Now, it’s time to brine the cucumbers. In a pot, combine 10 cups of water (approx. 2L) and 1 cup of coarse sea salt (approx. 150g). Bring this mixture to a rolling boil over high heat, stirring until the salt is completely dissolved. Pour this hot brine directly over the cucumbers. This hot brining method helps to quickly tenderize and salt the cucumbers while maintaining their crispness.
Step 8
After pouring the hot brine, gently press the cucumbers down to ensure they are fully submerged. Let them sit in the brine until it cools completely, which usually takes about 20-30 minutes. Once cooled, carefully remove the cucumbers from the brine, letting any excess liquid drip off.
Step 9
Place the brined cucumbers in a container. As shown in the photo, place a heavy object (like a stone or a plate) on top of the cucumbers to press them down firmly. Leaving them like this for 2-3 hours will help them maintain their crisp texture for a long time, even after they’ve been stuffed and fermented. This step is key to ensuring long-lasting crunchiness.
Step 10
Here’s how the cucumbers look after being pressed for 2-3 hours. They’ve become more translucent and noticeably firmer, which is exactly what we want for crispy Oi-sobagi.
Step 11
Now, let’s prepare the filling for the Oi-sobagi. Have your glutinous rice paste ready. This paste adds a wonderful depth of flavor and helps bind the filling ingredients together.
Step 12
Wash the chives and pat them dry thoroughly. Then, finely chop them into pieces about 0.5 cm long. Cutting them to a manageable size will make it easier to stuff the cucumbers.
Step 13
In a large mixing bowl, combine the glutinous rice paste, chopped chives, minced garlic, fish sauce, gochugaru, and optional plum extract. Gently mix everything together with your hands until well combined. Ensure the seasoning is evenly distributed.
Step 14
Carefully stuff the prepared kimchi filling into the cross-shaped slits of the brined cucumbers. Use a spoon or your fingers to gently push the filling into each section, ensuring it’s packed well. Stuffing the mini cucumbers requires a bit more delicacy due to their size, but the result will be incredibly cute!
Step 15
Behold the beautifully finished Autumn Oi-sobagi and Mini Oi-sobagi! While delicious eaten immediately, allowing them to ferment in the refrigerator for about a day will deepen the flavors. If you prefer them fresh and crisp, transfer the stuffed cucumbers to an airtight container and store them in the refrigerator to enjoy cold!
