Crispy and Refreshing! Summer Delicacy: Oi Sobagi (Stuffed Cucumbers)
The Ultimate Oi Sobagi Recipe Using Fresh Seasonal Cucumbers
Introducing Oi Sobagi, a crisp and refreshing dish that’s perfect for summer! We’ve selected the freshest, most succulent cucumbers to create this batch of stuffed cucumbers, which are best enjoyed within a few days. This recipe offers a different charm compared to our white cucumber version, and it’s sure to enrich your dining table. It’s delicious eaten right after making, or you can let it ferment for a deeper flavor. (Check out our previous white Oi Sobagi recipe at @7025300!)
Oi Sobagi Ingredients
- Main Ingredient: 4 Korean Cucumbers (Dada-gi Oi)
- For Salting: 50g Salt (approx. 1/3 cup)
- For Paste: A small piece of Dried Kelp (Dashima)
- For Paste: 2 Tbsp Glutinous Rice Flour or Rice Flour
- Filling: 50g Radish
- Filling: 80g Pear
- Filling: 50g Chives
- Filling: 80g Red Onion
Seasoning and Paste Ingredients
- Seasoning: 2 Tbsp Kimchi Paste (see instructions below for making)
- Seasoning: 3 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- Seasoning: 2 Tbsp Fish Sauce (Chamchi-aek)
- Seasoning: 1 Tbsp Fermented Shrimp (Saewoojeot)
- Seasoning: 1 Tbsp Minced Garlic
- Seasoning: 1/2 Tbsp Minced Ginger (half the amount of garlic)
- Seasoning: 1 tsp Sugar
- Seasoning: 2 Tbsp Kimchi Paste (see instructions below for making)
- Seasoning: 3 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- Seasoning: 2 Tbsp Fish Sauce (Chamchi-aek)
- Seasoning: 1 Tbsp Fermented Shrimp (Saewoojeot)
- Seasoning: 1 Tbsp Minced Garlic
- Seasoning: 1/2 Tbsp Minced Ginger (half the amount of garlic)
- Seasoning: 1 tsp Sugar
Cooking Instructions
Step 1
First, let’s talk about how to choose the best cucumbers. For Oi Sobagi, it’s best to use cucumbers that are straight and evenly shaped, as they make stuffing easier. Now, let’s start by preparing the cucumbers. Take 4 Korean cucumbers (Dada-gi Oi) that you’ve washed thoroughly.
Step 2
Trim off the bitter ends from both sides of the cucumbers. Cut them into approximately 5cm pieces, dividing each into four sections. Make a cross-shaped cut about 1cm deep from the bottom, leaving the very end intact. This cut will allow you to easily stuff the filling later.
Step 3
Now, let’s prepare the brining liquid (saltwater) for salting the cucumbers. Get a wide, rectangular container that’s suitable for holding the Oi Sobagi.
Step 4
In the container, dissolve 50g of salt (about 1/3 of a standard paper cup) in 800ml of water. Stir well until the salt is completely dissolved to make the brine.
Step 5
Place all the cut cucumbers into the prepared saltwater and let them salt for about 60 to 90 minutes. Remember to gently flip them once or twice midway through to ensure even salting. To check if they’re salted properly: fresh cucumbers snap easily, but salted ones will bend softly and feel resilient.
Step 6
While the cucumbers are salting, we’ll make the kimchi paste for the filling. You can use regular rice flour if glutinous rice flour isn’t available; the result will be quite similar. In a pot, boil 200ml of water with a piece of dried kelp (dashima) for 2-3 minutes to extract its flavor. Remove the kelp and let the water cool down. It’s crucial to let the water cool; adding rice flour to hot water will cause lumps to form as it cooks. Once the water is lukewarm, stir in 2 tablespoons of rice flour until smooth. Then, turn the heat to medium and stir constantly to prevent sticking or burning.
Step 7
Once the mixture starts to boil, reduce the heat to low and continue stirring until it reaches a consistency similar to thick yogurt. Turn off the heat. You’ll only need 2 tablespoons of this paste for the filling, so you can store any leftovers in an airtight container in the refrigerator for future use. Alternatively, if you prefer to make just enough, you can halve the recipe by using 100ml of water and 1 tablespoon of rice flour, though this might be less efficient in a large pot.
Step 8
Now, let’s prepare the filling! In a bowl, add 1 tablespoon of fermented shrimp (saewoojeot). Including a little of the brine from the saewoojeot will add extra umami.
Step 9
Add 2 tablespoons of fish sauce (chamchi-aek) for another layer of savory flavor.
Step 10
Gochugaru is key to the flavor! I’m using a mix of 3 tablespoons of regular gochugaru and 1 tablespoon of fine gochugaru meant for soup, totaling 4 tablespoons. Feel free to adjust this amount based on your preferred spice level and the type of gochugaru you’re using. You might want to use more if you like it spicier, or less if you prefer it milder.
Step 11
Add 1 tablespoon of finely minced garlic. The pungent aroma of garlic will enhance the overall taste of the Oi Sobagi.
Step 12
Add 1/2 tablespoon of minced ginger. The amount of ginger should be about half that of the garlic. Be mindful not to add too much, as its strong flavor can overpower the dish.
Step 13
Combine all the prepared seasoning ingredients in the bowl. Stir in the 2 tablespoons of kimchi paste and mix everything thoroughly until well combined to create the filling mixture.
Step 14
Let’s prepare the vegetables for the filling. It’s best to cut them into pieces no longer than 3cm; this size makes them easy to stuff into the cucumbers and convenient to eat.
Step 15
If the vegetables are cut too long, the stuffing can look messy, and if they’re too short, they might fall out easily. Using a mandoline slicer for the radish and pear can help you cut them into uniform, thin strips quickly and easily.
Step 16
Thinly slice the red onion using the mandoline slicer as well. Once all the vegetables are prepped, it’s time to mix them with the seasoning.
Step 17
Since chives and pear can break easily, start by gently mixing the radish and red onion with the seasoning first.
Step 18
After the radish and onion are partially mixed, add the chives and pear, and carefully incorporate the remaining ingredients. This method helps maintain the texture of the vegetables.
Step 19
It’s time to use the salted cucumbers. Place the salted cucumbers on a colander to drain any excess water and let them air dry slightly. Some people wash the cucumbers after salting, but this is not recommended as it can wash away the delicious cucumber essences, resulting in a less flavorful pickle.
Step 20
Carefully stuff the filling mixture generously into the cut portions of each drained cucumber. Gently open the cuts and pack the filling in neatly.
Step 21
Once all the cucumbers are stuffed, arrange them neatly in your container. Your delicious Oi Sobagi is now complete! 🙂
Step 22
Freshly made Oi Sobagi is incredibly crisp and refreshing on its own! It’s delicious to eat immediately, so be sure to give this recipe a try! ^^
