Crispy Stuffed Cucumbers (Oi Sobagi)
Perfect for Warmer Weather: How to Make Refreshing and Delicious Stuffed Cucumbers
I made these stuffed cucumbers (Oi Sobagi) to bring to my parents’ house for Parent’s Day. They are wonderfully refreshing and a perfect kimchi for the warming weather.
Kimchi Ingredients- 15 cucumbers
- 1 bunch chives
- 3-5 cm daikon radish
- 1 large onion
- Fish sauce (for seasoning)
- Salt (for seasoning)
Kimchi Seasoning- 1 bowl glutinous rice (cooked)
- 2 Tbsp salted shrimp
- 3 ladles kelp broth
- 1/2 onion
- 1.5 cups red pepper flakes (gochugaru)
- 1 cup minced garlic
- 1 Tbsp ginger syrup
- 1 cup plum extract
- 1 bowl glutinous rice (cooked)
- 2 Tbsp salted shrimp
- 3 ladles kelp broth
- 1/2 onion
- 1.5 cups red pepper flakes (gochugaru)
- 1 cup minced garlic
- 1 Tbsp ginger syrup
- 1 cup plum extract
Cooking Instructions
Step 1
Wash the cucumbers thoroughly using coarse salt to remove any dirt. Then, make a cross-shaped cut (like an asterisk) about two-thirds of the way down from the top of each cucumber. Boil water with salt until it tastes noticeably salty, then dip the prepared cucumbers in and out quickly. Once the saltwater cools down slightly, submerge the cucumbers in it and let them brine for about 1 hour until they are tender yet still slightly crisp.
Step 2
Now, let’s prepare the kimchi seasoning paste. In a blender, combine the cooked glutinous rice, salted shrimp, half an onion, and the kelp broth. Blend until smooth. This will create a smooth and flavorful seasoning base.
Step 3
Add the remaining seasoning ingredients to the blended mixture: red pepper flakes, minced garlic, ginger syrup, and plum extract. Mix everything well to create the stuffing paste.
Step 4
Prepare the filling vegetables. Finely chop the chives after washing them. Julienne or thinly slice the daikon radish. Finely mince the remaining half onion. These vegetables will add wonderful texture and flavor to the stuffed cucumbers.
Step 5
Gently mix the chopped chives, julienned daikon radish, and minced onion with the prepared seasoning paste. Taste the mixture and adjust the seasoning with fish sauce or salt as needed. Getting the salt level just right is key to delicious kimchi.
Step 6
Gently test the brined cucumbers. If the slits are soft and open easily when touched, they are perfectly brined. Be careful not to over-brine, or they might become too soft.
Step 7
Drain the well-brined cucumbers thoroughly using a colander. Properly draining the water is essential to prevent the kimchi from becoming watery and ensure it ferments beautifully.
Step 8
Carefully stuff the prepared filling into the slits of each drained cucumber. This completes the making of your delicious Oi Sobagi! You can enjoy it right away, but for a deeper, more developed flavor, let it ferment at room temperature for about a day before storing it in the refrigerator.
