Crispy and Delicious Stuffed Cucumbers (Oi Sobagi)
How to Make Stuffed Cucumbers That Stay Crispy and Delicious Even Over Time
I’m sharing a recipe for stuffed cucumbers today that you can enjoy, staying delightfully crisp and flavorful for a long time! These were so delicious that the whole container was finished quickly. I’ll reveal the secrets to making stuffed cucumbers that remain crisp and tasty until the very last bite. For Oi Sobagi, also known as cucumber kimchi, the ‘salting process’ is truly crucial. If you get this part right, you can enjoy crisp and delicious stuffed cucumbers throughout. Shall we make some delicious stuffed cucumbers together!
Ingredients for Stuffed Cucumbers
- 6 cucumbers
- 100g chives
- A small amount of carrot
- 100g onion
- 10 stalks green onions
- 5 Tbsp coarse sea salt (for salting cucumbers)
Seasoning Ingredients for Stuffed Cucumbers
- 5 Tbsp red pepper flakes (gochugaru)
- 2 Tbsp anchovy sauce (myeolchi aekjeot)
- 1 Tbsp plum extract (maesilcheong)
- 1 Tbsp minced garlic
- 1 tsp sugar (adjust to taste)
- Feel free to adjust seasonings to your preference.
- 5 Tbsp red pepper flakes (gochugaru)
- 2 Tbsp anchovy sauce (myeolchi aekjeot)
- 1 Tbsp plum extract (maesilcheong)
- 1 Tbsp minced garlic
- 1 tsp sugar (adjust to taste)
- Feel free to adjust seasonings to your preference.
Cooking Instructions
Step 1
Wash the cucumbers thoroughly and pat them dry. Cut each cucumber into 5 equal pieces. Then, make a cross-shaped cut about 4/5 of the way up from the top of each cucumber piece. This creates pockets to stuff the filling into. Be careful not to cut all the way through.
Step 2
Prepare the chives, carrot, and onion, which will add a crisp texture to your stuffed cucumbers. Chop the chives into approximately 1cm lengths. Finely dice the onion. Slice the carrot into similarly small pieces, ensuring the vegetables retain their crispness and distinct texture.
Step 3
Let’s make the brine (saltwater) to salt the cucumbers and make them extra crispy. In a pot, combine 5 cups (about 1 liter) of clean water with 5 Tbsp of coarse sea salt. Bring this mixture to a rolling boil over high heat. Ensure the salt is completely dissolved and the water is vigorously boiling.
Step 4
Pour the vigorously boiling saltwater over the cut cucumber pieces. Then, place a large plate or a weight on top to ensure the cucumbers are fully submerged and don’t float. Let the cucumbers salt for about 1 hour. To check if they are properly salted, gently bend a cucumber piece; if it bends without breaking, it’s ready. This hot water salting method is the key secret to keeping the cucumbers crisp and preventing them from becoming mushy.
Step 5
While the cucumbers are salting, combine the chopped chives, carrots, and onions with all the seasoning ingredients (red pepper flakes, anchovy sauce, plum extract, minced garlic, sugar) in a large bowl. Gently mix everything together with your hands until the seasonings are evenly distributed and coat the vegetables. Mix gently to avoid crushing the vegetables.
Step 6
Rinse the well-salted cucumbers lightly under cold water to remove excess salt, then drain them completely. Carefully stuff the prepared filling into the cuts of each cucumber piece. Don’t overstuff; leaving some space will allow the flavors to meld beautifully as it ferments.
Step 7
The stuffed cucumbers neatly filled this way fit perfectly into one small kimchi container. They look appetizing already!
Step 8
These stuffed cucumbers are delicious to eat right after preparation. The freshness of the cucumber, combined with the savory seasoning, is a delightful appetizer.
Step 9
While they are tasty immediately, for an even deeper flavor and enhanced crispness, we recommend letting them sit at room temperature for about a day before refrigerating. Stuffed cucumbers that have fermented for a day in the refrigerator boast a richer taste and a firmer, more satisfying crunch. You’ll be able to enjoy them, staying crisp and delicious, even after some time.
Step 10
Finally, let me re-emphasize the crucial secret to making stuffed cucumbers that remain incredibly crisp over time. It’s the method of pouring hot water over the cucumbers, weighing them down with a plate, and then thoroughly rinsing them in cold water and completely draining them. If you remember these two key steps, you’ll be able to enjoy the best stuffed cucumbers with lasting crispness from start to finish!
