Crispy and Refreshing Cucumber Kimchi (Oisobagi) – Large Batch Recipe
How to Make a Generous Amount of Oisobagi Using Seasonal Gasi Cucumbers
I bought a whole box of fresh Gasi cucumbers on a special sale and decided to make a large batch of Oisobagi, enough for the whole family to enjoy! With its satisfying crunch and refreshing taste, this Oisobagi will surely liven up your dining table.
Cucumber Brining Ingredients- 30 Gasi cucumbers
- 1 cup coarse salt (for brining cucumbers)
Filling Ingredients- 1/2 bunch chives
- 10 Tbsp red pepper flakes (gochugaru)
- 10 Tbsp anchovy sauce (myeolchi aekjeot)
- 2 Tbsp minced garlic
- 5 Tbsp sugar (adjust to taste)
- 1 Tbsp salt (for seasoning adjustment)
- 1.5 cups starch paste or flour paste
- 3 Tbsp toasted sesame seeds
- 1/2 bunch chives
- 10 Tbsp red pepper flakes (gochugaru)
- 10 Tbsp anchovy sauce (myeolchi aekjeot)
- 2 Tbsp minced garlic
- 5 Tbsp sugar (adjust to taste)
- 1 Tbsp salt (for seasoning adjustment)
- 1.5 cups starch paste or flour paste
- 3 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
Gently scrub the fresh Gasi cucumbers with a soft brush to clean them thoroughly. Rinse under running water, then cut them into thick slices about 2-3 cm wide. (Tip: Cutting them too thinly might make them mushy during the brining process, so maintain a moderate thickness.)
Step 2
Prepare 1 cup of medium-grain coarse salt. (Tip: Coarse salt typically used for kimchi making is recommended.)
Step 3
Add the sliced cucumbers to a bowl in batches, sprinkling the prepared salt over each layer. Let them brine for 1 hour and 30 minutes until the cucumbers soften. Stir them once or twice in between to ensure even brining.
Step 4
While the cucumbers are brining, it’s time to make the filling. In a large bowl, combine the red pepper flakes, anchovy sauce, minced garlic, sugar, and salt. Mix well. Add the starch paste (or flour paste) and stir until the red pepper flakes are fully hydrated and the mixture thickens. (Tip: Adjust the amount of sugar according to your preference for sweetness. If the paste is too thin, the filling might run out, so control its consistency.)
Step 5
Once the cucumbers are tender enough to bend slightly without breaking, rinse them 1-2 times in cold water to remove excess salt. Place them in a colander and drain for at least 30 minutes to remove as much water as possible. (Tip: Insufficiently drained cucumbers can lead to soggy or bland Oisobagi.)
Step 6
Wash the chives thoroughly and pat them dry. Cut the chives to a length similar to the width of the brined cucumbers. Cutting them slightly longer than the cucumber pieces will help them integrate better with the filling.
Step 7
Place the well-drained cucumbers in a bowl. Add about 2/3 of the prepared filling mixture and the toasted sesame seeds. Gently toss to coat the cucumbers evenly, being careful not to break them.
Step 8
Add the chopped chives and gently mix everything together until the filling is well distributed among the cucumbers and chives. Transfer the finished Oisobagi into your storage container, layering them neatly. (Tip: Taste the Oisobagi and add more of the remaining filling mixture if needed to adjust the seasoning to your liking. You can enjoy it immediately, but letting it ferment for about a day will develop a richer flavor.)
