Crispy & Refreshing Cucumber Kimchi (Oi Sobagi) – Summer Delight!
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Learn how to make delicious and crispy Oi Sobagi (stuffed cucumber kimchi) using a pre-made versatile kimchi sauce. This summer delicacy is known for its refreshing crunch and is made by stuffing savory kimchi filling into cucumbers, making it less watery than regular cucumber kimchi. Let’s create this traditional Korean favorite!
Oi Sobagi Ingredients- 20 fresh cucumbers
- 400g fresh chives
- 4 Tbsp coarse sea salt (for pickling cucumbers)
- 3 ladles of All-Purpose Kimchi Sauce (for filling)
All-Purpose Kimchi Sauce Ingredients- 4 Tbsp glutinous rice flour
- 1 cube of seafood broth (or kelp broth)
- 1 cube of anchovy-clam broth (or anchovy-kelp broth)
- 1000ml water
- 15 Tbsp Korean chili flakes (gochugaru, adjust to spice preference)
- 3 Tbsp chili seeds (optional)
- 5 Tbsp minced garlic
- 1 Tbsp minced ginger
- 4 Tbsp chopped scallions
- 3 Tbsp anchovy sauce (myeolchi aekjeot)
- 4 Tbsp cutlassfish sauce (galchi aekjeot)
- 1 Tbsp salted shrimp (yukjeot)
- 4 Tbsp fermented shrimp paste (minmul saeu, or minced salted shrimp)
- 3 Tbsp plum extract (maesil aek)
- 3 Tbsp corn syrup (or sugar, adjust sweetness)
- 4 Tbsp glutinous rice flour
- 1 cube of seafood broth (or kelp broth)
- 1 cube of anchovy-clam broth (or anchovy-kelp broth)
- 1000ml water
- 15 Tbsp Korean chili flakes (gochugaru, adjust to spice preference)
- 3 Tbsp chili seeds (optional)
- 5 Tbsp minced garlic
- 1 Tbsp minced ginger
- 4 Tbsp chopped scallions
- 3 Tbsp anchovy sauce (myeolchi aekjeot)
- 4 Tbsp cutlassfish sauce (galchi aekjeot)
- 1 Tbsp salted shrimp (yukjeot)
- 4 Tbsp fermented shrimp paste (minmul saeu, or minced salted shrimp)
- 3 Tbsp plum extract (maesil aek)
- 3 Tbsp corn syrup (or sugar, adjust sweetness)
Cooking Instructions
Step 1
Thoroughly wash 20 fresh cucumbers under cold running water. There’s no need to pat them dry.
Step 2
Cut each cucumber into roughly three equal pieces. Then, about 1 cm from the cut end, make a deep cross-shaped slit into the cucumber. This pocket is where the delicious kimchi filling will go.
Step 3
Place the slit cucumbers in a brine made with 4 Tbsp of coarse sea salt and about 4 cups of water. Let them pickle for approximately 3 hours. You can gently turn them halfway through to ensure even pickling.
Step 4
While the cucumbers are pickling, prepare the 400g of chives. Trim them, wash them thoroughly under cold water, and drain well.
Step 5
Finely chop the drained chives into about 2-3 cm lengths. This will help them fit nicely into the cucumber slits. Avoid mincing them too finely. Now, add 3 ladles of your prepared All-Purpose Kimchi Sauce to the chopped chives.
Step 6
Gently mix the chives and sauce together until well combined. This creates your kimchi filling! Taste the mixture and adjust the seasoning if needed: add more anchovy or cutlassfish sauce for saltiness, or a bit more plum extract or corn syrup for sweetness.
Step 7
Rinse the pickled cucumbers once under cold water. If they taste too salty, rinse them two or three more times to reduce the saltiness. Lightly pat the cucumbers dry. Carefully stuff the prepared chive kimchi filling into the slits of each cucumber. After filling, lightly brush the outside of the cucumbers with some of the remaining kimchi sauce for extra flavor.
Step 8
Arrange the stuffed cucumbers neatly in a kimchi container. As you layer them, spread some of the remaining chive kimchi mixture over each layer to ensure the flavor is evenly distributed. Make sure to generously coat the top layer as well. Finally, mix the leftover kimchi sauce with a little bit of anchovy sauce and water to adjust the consistency and pour it over the cucumbers. Your Oi Sobagi is now complete!
Step 9
For the best flavor, let the Oi Sobagi ferment at room temperature for about a day in current weather conditions. Afterward, store it in the kimchi refrigerator and let it age for at least 3 more days. This resting period allows the flavors to meld beautifully, resulting in the most delicious and crispy cucumber kimchi. Enjoy your homemade summer delight!
