Crispy and Delicious Cucumber Kimchi (Oi Sobagi): The Ultimate Summer Recipe!
Make Refreshingly Crisp Cucumber Kimchi with Seasonal Cucumbers
When the season’s cucumbers are fresh and affordable, you might end up with more than you can use for pickling. Instead, why not try making Oi Sobagi, stuffed with a savory chive filling? This recipe will guide you through creating this delightful Korean specialty that’s perfect as a side dish.
Oi Sobagi Ingredients
- 10 fresh cucumbers
- 1 bunch of chives (approx. 200g)
- 1/2 carrot
- 1/2 onion
- 1/2 cup coarse sea salt (for pickling cucumbers)
Savory and Spicy Filling
- 8 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp sugar
- 1 Tbsp saeujeot (fermented salted shrimp), minced
- 4 Tbsp fish sauce
- 1/2 Tbsp minced garlic
- 0.4 Tbsp ginger powder (or 1/2 tsp grated ginger)
- Flour paste (140ml water + 1 Tbsp flour)
- 8 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp sugar
- 1 Tbsp saeujeot (fermented salted shrimp), minced
- 4 Tbsp fish sauce
- 1/2 Tbsp minced garlic
- 0.4 Tbsp ginger powder (or 1/2 tsp grated ginger)
- Flour paste (140ml water + 1 Tbsp flour)
Cooking Instructions
Step 1
First, scrub the cucumbers thoroughly with coarse sea salt to clean them well, being careful not to damage the skin. For extra cleaning, you can also wash them with baking soda or in a diluted vinegar solution before rinsing.
Step 2
Trim off the very ends of the cucumbers, as these parts can sometimes be bitter. Then, cut each cucumber lengthwise into roughly 4 equal pieces.
Step 3
On each of the 4 cucumber pieces, make a cross-shaped cut (‘+’) starting from the tip, but stop about 2cm before reaching the bottom. This cut allows the filling to be stuffed inside evenly.
Step 4
In a small pot, whisk together 140ml of water and 1 Tbsp of flour until smooth, ensuring there are no lumps. This will form your flour paste, which helps keep the cucumbers crisp.
Step 5
Place the pot over medium heat and bring the flour mixture to a gentle boil, stirring occasionally. Once it boils, immediately remove from heat and let it cool down completely.
Step 6
In a separate bowl, dissolve 4 Tbsp of coarse sea salt in hot water. This salted water will be used to brine the cucumbers.
Step 7
Place the cut cucumbers into the warm saltwater, ensuring they are submerged. Let them brine for about 30 minutes. During this time, gently turn the cucumbers over a few times to ensure even brining.
Step 8
While the cucumbers are brining, wash the chives and then chop them into approximately 2cm lengths.
Step 9
Thinly slice the onion and julienne the carrot. Cut the julienned carrots in half.
Step 10
Combine the chopped chives, sliced onion, and julienned carrots in a mixing bowl. Gently toss them together.
Step 11
To the vegetable mixture, add the cooled flour paste. Then, add the gochugaru (8 Tbsp), sugar (2 Tbsp), minced garlic (1/2 Tbsp), minced saeujeot (1 Tbsp), fish sauce (4 Tbsp), and ginger powder (0.4 Tbsp) to create the filling.
Step 12
Gently mix and massage the ingredients with your hands until well combined. Taste the filling and adjust seasonings if needed to suit your preference.
Step 13
Check if the cucumbers are properly brined by gently bending one piece. If it bends without breaking and feels pliable, it’s ready.
Step 14
Rinse the brined cucumbers lightly under cold running water to remove excess salt. Drain them thoroughly in a colander. Excess water can dilute the filling’s flavor.
Step 15
Carefully stuff the prepared filling into the cross-shaped cuts of each cucumber piece. Spread some of the filling evenly over the outside of the cucumbers as well.
Step 16
Congratulations! Your delicious Oi Sobagi is complete. Add this visually appealing and flavorful dish to your table.
Step 17
The freshly made Oi Sobagi is wonderfully crisp and refreshing. For a deeper flavor, allow it to ferment slightly in the refrigerator. Enjoy your homemade kimchi!
