Crispy and Refreshing Oi Sobak-i (Stuffed Cucumber Kimchi)
A Delectable Stuffed Cucumber Kimchi to Boost Your Spring Appetite
Welcome the gentle spring breeze with a batch of crisp and refreshing Oi Sobak-i (stuffed cucumber kimchi)! This delightful dish, packed with fresh cucumbers and vibrant vegetables, seasoned with a savory and slightly sweet paste, is sure to awaken your taste buds and become a favorite side dish. This recipe is designed to be easy for even beginner cooks to follow.
Main Ingredients for Stuffed Cucumbers- 15 fresh cucumbers
- 1 bunch of fresh chives
- 1/2 stalk of green onion or scallion
- 6 Tbsp coarse sea salt for brining
- 6 cups water for brining
Flavorful Seasoning Ingredients- 10 Tbsp gochugaru (Korean chili flakes, adjust to your spice preference)
- 1 Tbsp sugar (adjust sweetness as desired)
- 2 Tbsp maesilcheong (Korean green plum syrup)
- 5 Tbsp fish sauce (anchovy or similar)
- 2 Tbsp salted fermented shrimp (minced)
- 1 Tbsp salt (fine sea salt or regular salt, adjust to taste)
- 2 Tbsp minced garlic
- 1/2 tsp minced ginger
- 1 cup glutinous rice flour paste (cooked and cooled)
- ※ All measurements are based on standard measuring spoons and cups.
- 10 Tbsp gochugaru (Korean chili flakes, adjust to your spice preference)
- 1 Tbsp sugar (adjust sweetness as desired)
- 2 Tbsp maesilcheong (Korean green plum syrup)
- 5 Tbsp fish sauce (anchovy or similar)
- 2 Tbsp salted fermented shrimp (minced)
- 1 Tbsp salt (fine sea salt or regular salt, adjust to taste)
- 2 Tbsp minced garlic
- 1/2 tsp minced ginger
- 1 cup glutinous rice flour paste (cooked and cooled)
- ※ All measurements are based on standard measuring spoons and cups.
Cooking Instructions
Step 1
Thoroughly wash the cucumbers and cut them into 3-4 equal sections. On one side of each section, leaving about 1 cm of the tip intact, make 3-4 deep slits with a knife, starting from the cut end. These slits will allow the filling to penetrate deeply, ensuring maximum flavor.
Step 2
In a large bowl, dissolve 5 Tbsp of coarse sea salt into 6 cups of water. Add the prepared cucumber pieces to the saltwater and sprinkle the remaining 1 Tbsp of coarse salt evenly over them. Let the cucumbers brine for about 30 minutes, until they become pliable. While the cucumbers are brining, it’s convenient to prepare the glutinous rice flour paste. In a pot, bring 1 cup of water to a boil. In a separate bowl, mix 1 Tbsp of glutinous rice flour with a little water to create a smooth slurry. Once the water in the pot is boiling, gradually whisk in the dissolved glutinous rice flour mixture. Bring it to a boil again, then immediately turn off the heat and let it cool completely.
Step 3
Do not discard the brining liquid from the cucumbers. Pour it back into a pot and bring it to a rolling boil. Carefully pour the hot boiling brine over the brined cucumbers. This step helps to further crisp up the cucumbers and aids in preservation. Let them soak in the hot brine for another 10 to 15 minutes.
Step 4
Drain the hot brine from the cucumbers. Now, it’s time to make the filling. In a mixing bowl, combine the cooled glutinous rice flour paste (1 cup) with all the seasoning ingredients: gochugaru, sugar, maesilcheong, fish sauce, salted fermented shrimp, salt, minced garlic, and minced ginger. Mix thoroughly until well combined. Pre-mixing the seasoning allows the gochugaru flavor to mellow, resulting in a richer taste. While the seasoning melds for about 10 minutes, gently drain any excess water from the brined cucumbers by placing them in a colander. Avoid squeezing them too hard, as this can cause them to break.
Step 5
Wash the chives and chop them into small pieces (about 1-2 cm lengths). Finely chop the green onion or scallion as well. Add these prepared vegetables to the seasoning mixture and gently toss to combine everything evenly.
Step 6
Take each brined cucumber and gently press it to remove any remaining water and help it open slightly. Carefully stuff the cucumber slits with the prepared filling, ensuring each section is well-filled but not overflowing, so the cucumber doesn’t burst.
Step 7
Arrange the stuffed cucumbers snugly in a clean kimchi container or airtight jar. Leave them at room temperature for about half a day to allow for initial fermentation, then refrigerate. They will continue to develop flavor and can be enjoyed cold. The natural brine that forms during fermentation makes them even more delicious!
