Crispy Homemade Stuffed Cucumbers (Oi Sobagi)
Refreshing and Crunchy Stuffed Cucumbers
My first attempt at making Oi Sobagi because my boyfriend wanted to eat it. A delicious side dish that pairs perfectly with any meal!
Main Ingredients- 4 cucumbers (choose plump and fresh ones)
- 1 small onion (or 1/2 medium onion)
- 1/2 green onion (focus on the white part)
Seasoning Ingredients- 2 Tbsp red pepper flakes (adjust to your spice preference)
- 2 Tbsp anchovy sauce (or fish sauce)
- 2 Tbsp plum extract (adds sweetness and umami)
- 1 Tbsp salted shrimp (finely minced)
- 1 Tbsp minced garlic
- 1 Tbsp coarse sea salt (for brining the cucumbers)
- 2 Tbsp red pepper flakes (adjust to your spice preference)
- 2 Tbsp anchovy sauce (or fish sauce)
- 2 Tbsp plum extract (adds sweetness and umami)
- 1 Tbsp salted shrimp (finely minced)
- 1 Tbsp minced garlic
- 1 Tbsp coarse sea salt (for brining the cucumbers)
Cooking Instructions
Step 1
First, wash the cucumbers thoroughly and trim off the ends. Cut the cucumbers into 3-4 cm pieces. Make deep cross-shaped slits into each piece, ensuring they open up slightly to hold the filling (be careful not to cut all the way through, or the filling might fall out!). In a large bowl, dissolve 1 Tbsp of coarse sea salt in 1 liter of cold water to make a brine. Submerge the prepared cucumbers in the brine and let them soak for about 1 hour, or until they become pliable. Once softened, drain the cucumbers on a sieve for about 30 minutes to remove excess water.
Step 2
While the cucumbers are brining, prepare the filling ingredients. Finely mince the onion and thinly slice the white parts of the green onion. In a separate bowl, combine the red pepper flakes, anchovy sauce, plum extract, minced salted shrimp, and minced garlic. Mix everything well to create a flavorful stuffing mixture. (Taste and adjust the seasoning if needed, adding more anchovy sauce or plum extract according to your preference.)
Step 3
Place the drained cucumbers in a bowl. Carefully stuff the prepared seasoning mixture into the slits of each cucumber piece, making sure to fill them evenly. Gently coat the outside of the cucumbers with any remaining seasoning. Transfer the stuffed cucumbers into an airtight container. Let them ferment at room temperature for about half a day (approximately 12 hours) to allow the probiotics to develop and enhance the flavor. After fermentation, store the Oi Sobagi in the refrigerator. While it’s delicious immediately, it develops a deeper, more complex flavor after a day or two of chilling.
