Crispy and Delicious Stuffed Cucumber Kimchi (Oi Sobagi)
Easy Homemade Stuffed Cucumber Kimchi Recipe
While simply tossing cucumbers is good, try making proper stuffed cucumber kimchi! It’s a great side dish when you lack appetite, and its crisp texture is exceptional. When made with seasonal cucumbers and prepared with care, you can enjoy it for a long time.
Cucumber Preparation- 7 cucumbers
- Coarse salt (for rubbing cucumbers)
- 1/2 paper cup coarse salt (for brining)
- 2 liters water
Stuffed Cucumber Kimchi Filling Ingredients- 1 bunch garlic chives
- 1/3 carrot
- 1/2 onion
- 1 bunch garlic chives
- 1/3 carrot
- 1/2 onion
Cooking Instructions
Step 1
First, prepare 7 fresh cucumbers. Rub the outside of the cucumbers with coarse salt to wash them thoroughly. Trim off the ends and rinse again under running water, then drain them. Trim any wilted leaves from the bunch of garlic chives and wash them clean. Prepare half an onion and one-third of a carrot for julienning.
Step 2
Cut the washed cucumbers into about 3 equal pieces. Using a knife, make a cross-shaped cut about halfway down from the top, leaving about 1 cm uncut at the very bottom. This cut allows you to easily stuff the filling into the cucumber. Be careful not to cut all the way through so the cucumber holds its shape.
Step 3
Now, let’s make the hot brine to make the cucumbers nice and crisp. Prepare half a paper cup of coarse salt and add it to 2 liters of water in a pot. Bring it to a rolling boil. Continue boiling until the salt is completely dissolved.
Step 4
Pour the hot brine directly over the prepared cucumbers. Make sure to pour enough brine so that the cucumbers are fully submerged. Brining them in hot salt water like this helps maintain their crisp texture. This is the secret to keeping the cucumbers firm and not mushy.
Step 5
Let the cucumbers brine in the hot salt water for about 1 hour. You can flip them halfway through to ensure even brining. To check if they are ready, take out a cucumber and gently bend it; if it bends softly, they are sufficiently brined. Place the brined cucumbers in a colander and drain them completely. Properly draining the water is crucial to prevent the stuffed cucumber kimchi from becoming soggy.
Step 6
It’s time to prepare the delicious filling for the stuffed cucumber kimchi. Chop the prepared garlic chives into about 3 cm lengths, and thinly julienne the onion and carrot. In a large bowl, combine the chopped garlic chives, julienned carrots, and onion. Now, add the seasoning ingredients: 8 Tbsp red pepper flakes, 2 Tbsp minced garlic, 3 Tbsp fish sauce, 3 Tbsp plum extract, and 1 Tbsp sugar. Gently mix everything together with your hands. It’s best to let the vegetables wilt slightly before stuffing them into the cucumbers.
Step 7
Prepare the drained cucumbers and the filling mixture together. Carefully stuff the seasoned filling into the cut sections of each cucumber. Be mindful not to overstuff, as the filling might spill out.
Step 8
Arrange the stuffed cucumbers neatly in a container, stacking them one by one. If there’s any remaining filling, spread it over the top of the cucumbers. Cover the container tightly and store it in a cool place or the refrigerator. After about a day, you’ll be able to enjoy delicious stuffed cucumber kimchi! It becomes even more flavorful as it ferments.
