Crispy and Delicious Oisobagi (Stuffed Cucumber Kimchi)
The Secret to Perfectly Pickled Oisobagi: Direct Pickling in Boiled Brine!
I found a great deal on a bag of fresh cucumbers at the market, so I decided to make Oisobagi for my family who absolutely loves it. The fresh cucumber aroma is wonderfully refreshing, and their crisp texture makes them a perfect side dish for the summer. Let me guide you through making this delightful dish!
Oisobagi Ingredients- 10 Korean cucumbers (Dada-gi cucumbers)
- 10 cups water (for brining)
- 10 Tbsp coarse sea salt (for brining)
- 10 Tbsp anchovy sauce (fish sauce)
- 12 Tbsp Korean chili flakes (gochugaru)
- 2 Tbsp minced garlic
- 1/2 Tbsp minced ginger
- 2 Tbsp plum extract (maesilcheong)
- 1/2 Tbsp rice syrup or corn syrup (oligosaccharide)
- 1/2 cup cold kelp and anchovy broth
- 3 handfuls of chives, cut into 3-4 cm lengths
- 1 onion, thinly sliced
Cooking Instructions
Step 1
First, prepare the star of our Oisobagi: 10 Korean cucumbers. Wash them thoroughly under running water.
Step 2
Trim off the very ends of the cucumbers. You don’t need to remove much, just a tiny bit from each side.
Step 3
Now, let’s cut the cucumbers into bite-sized pieces. A length of about 4-5 cm, roughly two finger widths, is ideal. Cut all 10 cucumbers to this size.
Step 4
It’s time to make the slits for stuffing the filling. Place two thick chopsticks on either side of a cucumber piece. Then, carefully make a cross-shaped cut (like an asterisk *) from the top almost to the bottom, ensuring you don’t cut all the way through. Deep slits are important for the filling to seep in well.
Step 5
Let’s make the brine for pickling the cucumbers. Pour 10 cups of water into a pot, enough to fully submerge the cucumbers. Bring the water to a rolling boil over high heat. Once boiling, add 10 tablespoons of coarse sea salt. Continue to boil until the salt is completely dissolved. Boiling the brine helps season the cucumbers effectively and speeds up the pickling process.
Step 6
Turn off the heat from the boiling brine. Immediately add the prepared, slit cucumbers to the pot. Give them a gentle stir to ensure they are all submerged in the brine.
Step 7
Now, let the cucumbers pickle. Leave them in the brine for about 1 hour. You can adjust the time slightly depending on how soft you prefer them. It’s best to let the brine cool down a bit after boiling before pickling for optimal results.
Step 8
Once the cucumbers are adequately pickled, drain them using a colander. Gently squeeze out as much excess water as possible. This step is crucial to prevent the Oisobagi from becoming mushy and to maintain its delightful crispness.
Step 9
Time to make the flavorful filling! In a mixing bowl, combine 10 Tbsp anchovy sauce, 12 Tbsp Korean chili flakes, 2 Tbsp minced garlic, 1/2 Tbsp minced ginger, 2 Tbsp plum extract, 1/2 Tbsp rice syrup, and 1/2 cup of cold kelp and anchovy broth. Mix everything thoroughly with a spoon until well combined. This mixture will be the delicious heart of your Oisobagi.
Step 10
Now, let’s add the vegetables to our filling. Add the thinly sliced onion and the 3-4 cm cut chives to the bowl. Gently mix everything with the prepared seasoning using your hands. Be careful not to mash the vegetables; mix just enough to combine.
Step 11
Finally, carefully stuff the filling mixture into the slits of each cucumber piece. Pack it in generously! Your delicious Oisobagi is now complete. Enjoy your homemade kimchi!
