Crispy and Refreshing Stuffed Cucumbers (Oi Sobagi) – Summer Kimchi Recipe
The Golden Recipe: How to Make Delicious Oi Sobagi Perfectly
Introducing the quintessential summer kimchi: Oi Sobagi! This recipe will guide you through making these delightful stuffed cucumbers, perfect for beating the summer heat. Enjoy a refreshing and crunchy side dish that pairs wonderfully with any meal.
Main Ingredients
- 10 cucumbers
- 1 medium onion
- 1/2 medium carrot
- 1/2 bunch green onions (scallions)
Kimchi Filling Seasoning
- 2 Tbsp minced garlic
- 1/2 tsp minced ginger
- 1/2 cup gochugaru (Korean chili flakes)
- 3 Tbsp plum extract or syrup
- 2 Tbsp onion extract or syrup (or 1 Tbsp sugar if unavailable)
- 3 Tbsp anchovy sauce or fish sauce
- 1 Tbsp salted shrimp, minced
- 4 Tbsp glutinous rice flour paste (cooked and cooled)
- 2 Tbsp toasted sesame seeds or sesame powder
- 2 Tbsp minced garlic
- 1/2 tsp minced ginger
- 1/2 cup gochugaru (Korean chili flakes)
- 3 Tbsp plum extract or syrup
- 2 Tbsp onion extract or syrup (or 1 Tbsp sugar if unavailable)
- 3 Tbsp anchovy sauce or fish sauce
- 1 Tbsp salted shrimp, minced
- 4 Tbsp glutinous rice flour paste (cooked and cooled)
- 2 Tbsp toasted sesame seeds or sesame powder
Cooking Instructions
Step 1
Thoroughly wash 10 fresh cucumbers. To remove any residual pesticides, scrub them vigorously with baking soda or coarse salt. Rinse multiple times under running water and pat them completely dry.
Step 2
Once dry, cut each cucumber lengthwise into four sections, stopping about 1 cm from the base so they remain attached. Make a deep slit down the center of each section, creating a pocket for the filling. Be careful not to cut all the way through.
Step 3
Generously stuff coarse salt into the slits of each cucumber. This salting process will draw out excess moisture, making the cucumbers tender yet crisp. Let them sit for about 30 minutes to 1 hour, or until they are pliable.
Step 4
While the cucumbers are salting, prepare the filling ingredients. Finely julienne the onion and carrot. Wash the green onions, drain them well, and chop them into 2-3 cm lengths. Thinly julienned vegetables ensure the filling mixes well and has a pleasant texture.
Step 5
In a large bowl, combine the julienned onion, carrot, and green onions with all the seasoning ingredients: minced garlic, minced ginger, gochugaru, plum extract, onion extract, fish sauce, salted shrimp, glutinous rice paste, and sesame seeds. Gently mix with your hands until the vegetables are evenly coated with the seasoning. Taste and adjust the seasoning with more fish sauce or salt if needed.
Step 6
Drain the salted cucumbers from the accumulated water. Rinse them under cold running water to remove excess salt. Gently squeeze out any remaining water from the sides; avoid squeezing too hard, which can crush the cucumbers.
Step 7
Using chopsticks or a small spoon, carefully stuff the prepared kimchi filling into the slits of each cucumber. Ensure the filling is packed firmly but doesn’t spill out excessively. Arrange the stuffed cucumbers snugly in an airtight container. Let them ferment at room temperature for about half a day, then refrigerate. Oi Sobagi is delicious when fresh, but its flavor deepens beautifully with a bit of fermentation.
