Crisp and Refreshing Spring Cucumber Kimchi (Oi Sobagi)
Chef Lee Bo-eun’s Secret Recipe! Making Crisp Cucumber Kimchi (Oi Sobagi) with Spring Cucumbers
Make a refreshingly crisp cucumber kimchi, Oi Sobagi, with fresh spring cucumbers! A special seasoning made with a spoonful of rice and fresh vegetables adds rich flavor.
Cucumber Brining Ingredients- 10 Korean cucumbers (baek-oi)
- 10 cups water
- 10 cups ice water
- 1/2 cup coarse sea salt (cheonilyeom)
- 3 cups filtered water
Oi Sobagi Filling Ingredients- 150g chives
- 1/3 carrot
- 1 onion
- 10 green onions (scallions)
- 8 cloves garlic
- 1/4 small piece ginger
- 150g chives
- 1/3 carrot
- 1 onion
- 10 green onions (scallions)
- 8 cloves garlic
- 1/4 small piece ginger
Cooking Instructions
Step 1
Prepare 10 Korean cucumbers. Wearing rubber gloves, wash the cucumbers thoroughly under running water. This method helps prevent the cucumber skin from getting scratched, which can lead to them becoming mushy later. After washing, drain the cucumbers.
Step 2
Pour hot water evenly over the washed cucumbers, then immediately immerse them in ice water or very cold water to cool them down. This step firms up the cucumber skin, ensuring a crisp texture when you make the Oi Sobagi and preventing them from becoming soft easily.
Step 3
Trim off the ends of the drained cucumbers. Cut them into lengths of about 7 cm. Then, make a cross-shaped cut into each cucumber, stopping about 1 cm from the bottom. This allows the filling to be easily inserted.
Step 4
Dissolve 1/2 cup of finely ground coarse sea salt in 3 cups of filtered water to make a brine. Pour this brine over the cut cucumbers and let them pickle for about 30 minutes. Using finely ground salt dissolves better in water and prevents salt particles from remaining in the brining liquid, ensuring a cleaner result.
Step 5
Wash 150g of chives and chop them finely into pieces about 0.5 cm to 1 cm long. Chopping them not too long helps in mixing the seasoning evenly.
Step 6
Peel and finely mince 1 onion. The sweetness from the onion will add wonderful flavor to the Oi Sobagi.
Step 7
Peel and finely mince 1/3 of a carrot. Carrots add a lovely color, making the Oi Sobagi look more appetizing.
Step 8
Wash and finely chop the 10 green onions (scallions) into similar lengths as the chives, about 0.5 cm to 1 cm.
Step 9
In a blender, add 2 cups of the cucumber brining liquid. Add 1 heaping tablespoon of cooked rice, 3-4 red chili peppers, 8 cloves of garlic, 1/4 piece of ginger, 1/2 cup of chili powder, 2 Tbsp of fish sauce, and 5 Tbsp of plum extract. Blend until smooth. This creates a smooth and well-combined seasoning paste.
Step 10
Add the finely blended seasoning to the chopped chives, onion, carrot, and green onions, and mix well to create the filling. Gently remove excess water from the pickled cucumbers. Carefully stuff the prepared filling into the cuts of each cucumber. Press down lightly on each stuffed cucumber to shape it nicely. Finally, arrange the filled Oi Sobagi snugly in an airtight container and let it ferment in a cool place to develop its delicious flavor.
