Crispy and Delicious Stuffed Cucumbers (Oi Sobagi)
Summer’s Delight! Refreshing Oi Sobagi, the Perfect Rice Companion – A Guide to Making Delicious Stuffed Cucumbers
Experience the taste of summer with our homemade Oi Sobagi, made with fresh, crisp cucumbers! This dish features a delightful crunchy texture and a rich, savory filling that will make your meal times truly special. Get ready for a summer kimchi recipe that’s an absolute rice-thief!
Main Ingredients- 10 fresh cucumbers
- 1 bunch of chives (approx. 100g)
Brining Solution- 160ml lukewarm water (approx. 80°C)
- 4 Tbsp coarse sea salt
Stuffing Mixture- 1.5 Tbsp minced garlic
- 0.5 tsp minced ginger
- 3 Tbsp anchovy sauce (fish sauce)
- 2 Tbsp salted fermented shrimp (finely chopped)
- 13ml onion extract (approx. 1 Tbsp)
- 1 Tbsp brown sugar
- 5 Tbsp red pepper flakes (adjust to your spice preference)
- 160ml lukewarm water (approx. 80°C)
- 4 Tbsp coarse sea salt
Stuffing Mixture- 1.5 Tbsp minced garlic
- 0.5 tsp minced ginger
- 3 Tbsp anchovy sauce (fish sauce)
- 2 Tbsp salted fermented shrimp (finely chopped)
- 13ml onion extract (approx. 1 Tbsp)
- 1 Tbsp brown sugar
- 5 Tbsp red pepper flakes (adjust to your spice preference)
Cooking Instructions
Step 1
First, let’s prepare the star of our dish: the cucumbers! This recipe uses ‘fruit cucumbers,’ which are slightly shorter than regular ones. Keep this in mind when adjusting your filling quantities. Wash them thoroughly before you begin.
Step 2
Since these cucumbers have smooth skin without spines, a quick rinse under running water is all they need. If you’re using regular cucumbers, it’s a good idea to scrub them with salt before rinsing.
Step 3
Cut each cucumber into about three equal pieces. Stand each piece upright on its cut end and make deep cross-shaped slits (+ shape) about three-quarters of the way down using a knife. This ensures the delicious filling penetrates all the way inside.
Step 4
In a bowl, dissolve 4 tablespoons of coarse sea salt into 160ml of lukewarm water (around 80°C). Stir well until the salt is completely dissolved. Submerge the slit cucumbers in this brine and let them pickle for 15 to 20 minutes. They are ready when they become pliable and bend easily.
Step 5
Once the cucumbers are pickled, remove them from the brine, rinse lightly under cold water, and then place them on a rack or colander to drain any excess moisture completely. Making sure the cucumbers are dry inside and out is crucial to prevent the filling from becoming watery.
Step 6
Now, let’s prepare the filling. Finely chop the bunch of chives after washing and drying them. Aim for pieces about 0.5cm in length.
Step 7
In a mixing bowl, combine the chopped chives with the minced garlic, minced ginger, anchovy sauce, salted fermented shrimp, brown sugar, onion extract, and red pepper flakes. You can adjust the amount of red pepper flakes to suit your preferred level of spiciness.
Step 8
Using a spatula or your hands, thoroughly mix all the filling ingredients together until well combined. This creates the flavorful stuffing for your Oi Sobagi. Ensure there are no clumps and everything is evenly distributed.
Step 9
Take the drained pickled cucumbers and generously stuff the cross-shaped slits with the prepared filling. Make sure to pack the filling in snugly so every bite is packed with flavor. Congratulations, your beautiful Oi Sobagi is almost ready!
Step 10
On hot summer days like these, you can enjoy your Oi Sobagi immediately without further fermentation! Its fresh, crisp taste is delightful on its own and makes for a fantastic side dish that stimulates the appetite. Of course, if you prefer a more fermented flavor, you can let it sit for a day or two.
