Crispy and Delicious Stuffed Cucumbers (Oi Sobagi)
Homemade Oi Sobagi Recipe: A Beloved Korean Side Dish
Enjoy the delightful crunch of homemade Oi Sobagi, a staple Korean pickled cucumber dish. Having this ready in your fridge provides a satisfying and refreshing addition to any meal.
Main Ingredients- 3 cucumbers
- 1/4 medium onion, finely chopped
- 1 handful of chives, chopped
- 1 Tbsp coarse sea salt (for pickling)
- 1 Tbsp white sugar (for pickling)
Seasoning Ingredients- 8 Tbsp chili powder (gochugaru)
- 1.5 Tbsp salted shrimp, finely minced
- 3 Tbsp fish sauce (anchovy or sand lance)
- 1 Tbsp white sugar
- 1 Tbsp plum extract (maesilcheong)
- 2 Tbsp minced garlic
- 1 Tbsp brown rice germ (optional)
- 8 Tbsp chili powder (gochugaru)
- 1.5 Tbsp salted shrimp, finely minced
- 3 Tbsp fish sauce (anchovy or sand lance)
- 1 Tbsp white sugar
- 1 Tbsp plum extract (maesilcheong)
- 2 Tbsp minced garlic
- 1 Tbsp brown rice germ (optional)
Cooking Instructions
Step 1
Wash the cucumbers thoroughly and pat them dry. Make a cross-shaped cut about 1 cm from the bottom end of each cucumber, ensuring the cut does not go all the way through. This will create pockets to fill with the stuffing.
Step 2
Sprinkle 1 Tbsp of coarse sea salt and 1 Tbsp of white sugar evenly over the cut surfaces of the cucumbers. Gently rub the salt and sugar into the cuts to help the cucumbers pickle.
Step 3
Place the salted cucumbers on a sieve or in a container, covering them loosely. Allow them to pickle for about 50 minutes to 1 hour, turning them occasionally to ensure even salting and softening. This process draws out moisture, making them crispier.
Step 4
After 50 minutes to 1 hour, the cucumbers should be pliable. Rinse them gently under cold running water to remove excess salt. Carefully squeeze out the excess water using your hands. Be gentle to avoid crushing the cucumbers.
Step 5
Wash the chives and finely chop them into 2-3 cm lengths. Thinly slice the onion.
Step 6
In a mixing bowl, combine the seasoning ingredients: 8 Tbsp chili powder, 1.5 Tbsp minced salted shrimp, 3 Tbsp fish sauce, 1 Tbsp white sugar, 1 Tbsp plum extract, and 2 Tbsp minced garlic. Mix well until thoroughly combined.
Step 7
Add 1 Tbsp of brown rice germ to the seasoning mixture and mix again. The brown rice germ is optional but adds a nice texture. If you don’t have it, you can omit it.
Step 8
Add the chopped chives and sliced onion to the seasoning mixture and toss gently to coat. Carefully open each slit in the pickled cucumbers and generously stuff them with the filling. Avoid overstuffing, as it might cause the filling to spill out.
Step 9
Your delicious and crispy Oi Sobagi is now ready to be enjoyed immediately! It can be stored in the refrigerator and will taste even better as it ferments. Enjoy this classic Korean dish!
