Crispy and Delicious Stuffed Cucumbers (Oi Sobagi) Recipe
How to Make Refreshing Stuffed Cucumbers (Oi Sobagi)
This recipe introduces an easy and simple way to make Oi Sobagi, stuffed cucumbers, using fresh seasonal cucumbers and fragrant chives. It’s not too salty and can be enjoyed refreshingly, making it the perfect summer side dish. It’s a true rice thief!
Main Ingredients
- 8 cucumbers
- 1 bunch chives
- 1/4 onion
For Salting Cucumbers
- Coarse sea salt
- Coarse sea salt
Cooking Instructions
Step 1
First, prepare fresh cucumbers and fragrant chives. Wash the cucumbers thoroughly and pat them dry.
Step 2
Trim the ends of the cucumbers. Make two deep cross-shaped cuts lengthwise into each cucumber. This will make it much easier to stuff the filling later and allows the seasoning to penetrate evenly, making them more flavorful. If your cucumbers are small, you can also cut them into smaller pieces before making the cuts. Adjust this to your preference.
Step 3
The cucumbers with the cuts will naturally divide into four sections. We will stuff the filling into these sections.
Step 4
Place the cut cucumbers in a large bowl and sprinkle evenly with coarse sea salt to pickle them. To maintain a crispy texture, don’t salt them for too long; about 40 minutes should be sufficient. You can adjust the salting time based on the thickness of the cucumbers and your preference.
Step 5
Now it’s time to make the stuffing. Wash the prepared chives, remove excess water, and chop them into approximately 2-3 cm lengths. Thinly slice the onion.
Step 6
Aren’t these simple ingredients for the stuffing? Chives and onions alone make a delicious filling.
Step 7
In a large bowl, combine the chopped chives and sliced onion. Add the seasoning ingredients: 8 Tbsp gochugaru, 3 Tbsp maesilcheong, 3 Tbsp kanari aekjeot, and 1 Tbsp minced garlic. Gently mix the seasoning to create the stuffing, ensuring there are no clumps.
Step 8
Let the seasoned stuffing sit for a while. The vegetables will release moisture, making the filling more hydrated. This process allows the flavors to meld beautifully.
Step 9
For a crispy texture, the cucumbers were salted for about 40 minutes. Adjust the salting time according to your preference.
Step 10
Rinse the salted cucumbers lightly under cold water to remove excess salt, then drain them thoroughly in a colander. If there’s too much water, the stuffed cucumbers can become bland.
Step 11
Now, carefully stuff the prepared seasoning into the cuts of each cucumber. Use a spoon or your fingers to neatly fill them.
Step 12
Your delicious Oi Sobagi is complete! It looks appetizing and the colors are beautiful.
Step 13
While they are delicious to eat right away, letting them sit at room temperature for about a day to ferment slightly before refrigerating will enhance the depth of flavor. Enjoy them chilled!
Step 14
After a day, a flavorful brine will naturally form within the stuffed cucumbers. Don’t discard this brine; it’s delicious to eat with the cucumbers!
