Crispy and Delicious Stuffed Cucumbers (Oi Sobagi)
Summer Delicacy! Easy Homemade Stuffed Cucumbers with Chives
Introducing Oi Sobagi, the ultimate summer treat! These stuffed cucumbers are refreshingly crisp and bursting with flavor. This easy-to-make kimchi with chives is a perfect side dish that will elevate any meal. Experience the delightful combination of fresh cucumbers and aromatic chives. Follow this recipe to create your own Oi Sobagi today!
Main Ingredients- 6 Korean cucumbers (Baek-oi)
- 2 Tbsp coarse sea salt
Cooking Instructions
Step 1
Prepare 6 fresh Korean cucumbers (Baek-oi). Wash them thoroughly.
Step 2
Cut each cucumber lengthwise into four pieces. Then, make deep cross-shaped slits into the cut ends of each cucumber piece. To make this easier, especially for beginners, stand the cucumber upright and place thick chopsticks on either side before making the cuts. This prevents the cucumber from slipping and ensures even cuts. Don’t worry if a piece accidentally gets cut too deeply; you can simply adjust and fit the pieces together when stuffing.
Step 3
Sprinkle the coarse sea salt evenly over the cut surfaces of the cucumbers. Lightly mist them with water. Using more salt will help them pickle faster, while less salt will require a longer pickling time. Adjust the amount of salt based on how quickly you want them to pickle.
Step 4
Once the cucumbers are sufficiently pickled, add a little of the pickling liquid back to the bowl, then gently lift them out. Place them in a colander to drain any excess water. It’s important not to squeeze out all the moisture, as this helps maintain their crispness.
Step 5
Now, let’s prepare the filling. Finely chop the fresh chives into about 2-3 cm lengths. If using chives during mid-summer, be mindful that older ones can become tough, so fresher is always better. Finely chop the green onions (scallions) as well.
Step 6
In a bowl, combine the chopped chives and green onions. Add 1 Tbsp minced garlic, 1/2 cup Korean chili flakes (gochugaru), 1 Tbsp salted fermented shrimp (saeu-jeot), and 1 Tbsp ginger juice. While the chives alone provide a lovely aroma, feel free to add an extra tablespoon of garlic if you enjoy it. Ginger juice can be substituted with ginger syrup if preferred.
Step 7
Mix all the filling ingredients together. At this stage, the mixture might seem a bit dry or paste-like. Add 3 Tbsp of fish sauce to season and moisten the filling. For added sweetness and depth of flavor, you can also add a small amount of finely chopped onion.
Step 8
As you let the mixture sit, the chili flakes will absorb moisture and the filling will gradually turn a vibrant red. A great thing about Oi Sobagi is that you don’t need to make a starch paste or add fruit juice, making it a wonderfully simple kimchi to prepare. Enjoy the ease of making this delicious side dish.
Step 9
Now it’s time to stuff the pickled cucumbers. Gently open up the slits in each cucumber piece and generously fill them with the prepared kimchi mixture. Be careful not to overstuff, ensuring the filling stays neatly inside.
Step 10
To neatly pack the stuffed cucumbers and prevent the filling from spilling out, stand them upright in your container. Place the cut ends facing upwards, and the slit sides downwards, arranging them snugly. Six cucumbers will fill about one small kimchi container. I personally start eating them right after they are made, they’re that delicious! (laughs) You can also tear them by hand or pre-slice them for easier serving. Enjoy the delightful experience of taking a bite from the bottom and then savoring each of the four pickled sections. The crisp crunching sound is the first hint of their deliciousness, followed by the refreshing cucumber flavor and the aromatic chives, creating a truly blissful taste. Make small batches frequently to enjoy them at their best! (laughs) Once cucumber prices stabilize, I plan to make a much larger batch next time! (laughs) For those who find kimchi-making daunting, like solo dwellers or beginner cooks, Oi Sobagi is the easiest kimchi to start with and is almost guaranteed to be delicious! (laughs)
Step 11
After stuffing, let the Oi Sobagi sit at room temperature for about one night, or refrigerate in a kimchi refrigerator for a day to allow it to ferment and ripen beautifully.
Step 12
Once perfectly fermented, store the Oi Sobagi in an airtight container in the refrigerator. This ensures they remain crisp and refreshing for a long time.
Step 13
Serve the well-fermented Oi Sobagi (cucumber kimchi) by placing a suitable amount onto a plate. My family loves these stuffed cucumbers so much, I doubt they’ll last long! (laughs) You can tear them apart by hand, or pre-slice them into bite-sized pieces for convenience. There’s a unique joy in picking up a whole stuffed cucumber, taking a bite from the stem end, and then enjoying each of the four pickled sections. The satisfying crunch is just the beginning; the refreshing cucumber flavor combined with the fragrant chives creates a truly delightful taste experience. I highly recommend making small batches often to savor their freshness! (laughs) When cucumber prices become more stable, I’ll definitely make a larger quantity next time! (laughs) For aspiring cooks and those living alone who might be hesitant about making kimchi, Oi Sobagi is the easiest and most rewarding kimchi to try! It’s notoriously difficult to make Oi Sobagi taste bad! (laughs)
Step 14
This summer, be sure to make delicious Oi Sobagi using fresh Korean cucumbers!
