Crispy and Delicious Stuffed Cucumber Kimchi (Oi Sobagi)
Fail-Proof Recipe for Making Stuffed Cucumber Kimchi with the Perfect Seasoning
Learn how to make delicious and crisp Oi Sobagi (stuffed cucumber kimchi) that stays fresh until the last bite. This recipe focuses on achieving a perfect crunchy texture and a flavorful filling made with abundant chives and fresh vegetables. Discover the secret to keeping your Oi Sobagi crisp for a long time and enjoy this refreshing cucumber kimchi, perfect for any season, especially when you need a flavor boost.
Oi Sobagi can be enjoyed immediately after making, but the key is to maintain its crispness without it becoming soggy over time. This recipe involves carefully brining the cucumbers to preserve their crunch, and filling them with a generous amount of vegetables and a savory, flavor-packed seasoning. This refreshing cucumber kimchi is a guaranteed palate-pleaser, especially during warmer months when appetites might wane.
Oi Sobagi Ingredients- 5 cucumbers (medium-sized)
- 2 Tbsp coarse salt (for brining cucumbers)
- 1 bunch chives (approx. 120g)
- 5 stalks scallions
- 1/4 carrot (approx. 40g)
- 1/2 small onion
Brine Solution- 5 cups water (approx. 1L)
- 6 Tbsp coarse salt
Oi Sobagi Seasoning Ingredients- 1 Tbsp salted fermented shrimp (finely minced)
- 5 Tbsp gochugaru (Korean chili flakes for kimchi)
- 2 Tbsp fish sauce (anchovy or sand lance)
- 1 Tbsp plum extract (or adjust to taste)
- 1 Tbsp minced garlic
- 2-3 pinches ginger powder (or minced fresh ginger)
- 5 Tbsp pear juice (or grated pear)
- 5 cups water (approx. 1L)
- 6 Tbsp coarse salt
Oi Sobagi Seasoning Ingredients- 1 Tbsp salted fermented shrimp (finely minced)
- 5 Tbsp gochugaru (Korean chili flakes for kimchi)
- 2 Tbsp fish sauce (anchovy or sand lance)
- 1 Tbsp plum extract (or adjust to taste)
- 1 Tbsp minced garlic
- 2-3 pinches ginger powder (or minced fresh ginger)
- 5 Tbsp pear juice (or grated pear)
Cooking Instructions
Step 1
Gently rub the cucumbers with coarse salt under running water. Avoid rubbing too hard, as this can damage the cucumbers and make them prone to becoming mushy. Treat them delicately, like you would a baby.
Step 2
Trim the ends of the washed cucumbers, then cut them into quarters lengthwise. Make deep cross-shaped slits into each quarter, stopping about 1 cm from the bottom. To make cutting easier and prevent them from splitting completely, place chopsticks on either side of the cucumber before cutting.
Step 3
Sprinkle 1 Tbsp of coarse salt evenly over the slit cucumbers and let them sit for about 10 minutes to slightly wilt. This helps the cucumbers absorb the seasoning better later on.
Step 4
In a pot, bring 5 cups (approx. 1L) of water to a rolling boil with 6 Tbsp of coarse salt to create the brine. Pour the hot brine over the prepared cucumbers. Use a rack or a heavy plate to keep the cucumbers submerged in the brine, ensuring they are evenly salted. Let them brine for about 1 hour, flipping them halfway through. Well-brined cucumbers will be flexible and bend without breaking.
Step 5
After brining, rinse the cucumbers thoroughly under cold running water two to three times. Drain them well by placing them cut-side down on a colander. Proper draining is crucial for maintaining a crisp texture.
Step 6
Finely chop the chives and scallions into approximately 1 cm pieces. Finely dice the carrot and onion. These diced vegetables will add texture and sweetness to the kimchi filling.
Step 7
In a large bowl, combine the chopped chives, scallions, diced carrot, and diced onion. Add the minced salted fermented shrimp and a generous amount of gochugaru (Korean chili flakes). You can also mix fine and coarse gochugaru for varied texture.
Step 8
Now, add the ingredients for enhanced flavor: 2 Tbsp fish sauce, 1 Tbsp plum extract, and 2-3 pinches of ginger powder (or minced fresh ginger). Adjust sweetness and seasoning to your preference.
Step 9
While glutinous rice paste is often used, you can achieve a delicious result without it. Add 5 Tbsp of pear juice (or grated pear) for natural sweetness and moisture. Gently mix all the ingredients together. If the seasoning seems too dry, you can add a small amount of water.
Step 10
Carefully stuff the seasoning mixture into the slits of the well-drained cucumbers. You can also lightly coat the outside of the cucumbers with the seasoning for extra flavor. Gently press the filling into the cucumber; this helps the seasoning penetrate deeply and allows the cucumber’s natural juices to meld with the filling, creating a rich taste.
Step 11
Arrange the stuffed cucumbers neatly in an airtight container. Let them sit at room temperature for about one day to ferment slightly, then refrigerate. This process ensures that your Oi Sobagi remains crisp and fresh until the very last piece.
Step 12
This recipe yielded one full container of Oi Sobagi. I couldn’t resist trying some right after taking pictures, and it disappeared in no time! Homemade Oi Sobagi is truly special.
Step 13
Freshly made Oi Sobagi is wonderfully crisp and delicious to eat immediately. Isn’t making kimchi easier than you thought? Try making your own delicious stuffed cucumber kimchi!
Step 14
Cucumbers are in season and incredibly refreshing right now. This kimchi, made with the fresh combination of cucumbers and chives, is the perfect side dish, especially when your appetite is sluggish. Whether it’s the mellow spring or the hot summer, try making some crisp and refreshing Oi Sobagi to stimulate your appetite!
