Crispy Stuffed Cucumbers (Oi Sobagi)
How to Make Stuffed Cucumbers That Stay Crunchy
Enjoy delicious stuffed cucumbers that remain delightfully crunchy until the very last bite. This recipe ensures a fresh and crisp taste that lasts.
Main Ingredients- 10 cucumbers
- 1 carrot
- 1 bunch of green onions (approx. 10-15 stalks)
- 2/3 bunch of chives
- 1/2 cup coarse sea salt (for brining)
Sweet Rice Paste & Broth- 1 cup anchovy broth
- 2 tablespoons glutinous rice flour
- 1 cup anchovy broth
- 2 tablespoons glutinous rice flour
Cooking Instructions
Step 1
First, thoroughly scrub the cucumbers with coarse sea salt. This removes surface impurities and helps them absorb moisture better, resulting in crispier cucumbers. Peel and prepare the carrot, and wash the green onions and chives.
Step 2
Keeping the cucumbers whole, make deep, cross-shaped slits along the fleshy side, leaving about 1cm at the tip un-cut. Cutting deeply ensures the filling penetrates well into the cucumber.
Step 3
In a pot, bring approximately 1.5 liters of water to a rolling boil with 1/2 cup of coarse sea salt. Once boiling, turn off the heat and pour the hot saltwater over the slit cucumbers, ensuring they are submerged. Let them brine for about 1 hour. Brining with hot water helps maintain the cucumber’s crunchiness without making them mushy.
Step 4
After brining, rinse the cucumbers thoroughly 2-3 times under cold running water to remove excess salt. Gently press them to drain the water. If the cucumbers are straight and not bent, they have been brined correctly. Removing excess moisture is crucial to prevent the kimchi from becoming soggy.
Step 5
Cut the chives and green onions into 4-5cm lengths. Julienne the carrot thinly. While the cucumbers are brining, you can prepare these vegetables, making the process more efficient.
Step 6
In another pot, combine 1 cup of anchovy broth with 2 tablespoons of glutinous rice flour, whisking until smooth. Cook over low heat, stirring constantly, to make a sweet rice paste. Once the paste has cooled, mix in the gochugaru, minced garlic, grated ginger, anchovy sauce, salted shrimp, and fermented carrot juice (or sugar) to create the delicious filling. The fermented carrot juice adds a natural sweetness and umami.
Step 7
Add the prepared chives, green onions, and carrots to the kimchi filling. Gently mix everything together, ensuring the seasoning coats the vegetables evenly. Be careful not to mash the vegetables while mixing.
Step 8
Taste the filling and adjust the seasoning to your preference. You can add more anchovy sauce or salt if needed. Adjust the amount of seasoning based on the size of the cucumbers and your taste. If it’s too salty, add a little sugar or water.
Step 9
Carefully stuff the slit cucumbers with the prepared filling. Don’t overstuff them; fill them moderately so they don’t burst as they ferment and maintain their shape. Using a spoon can make this process easier.
Step 10
Place the stuffed cucumbers in an airtight container and let them ferment at room temperature for about one day. Adjust the fermentation time based on the weather. Afterward, store them in the refrigerator. Allowing them to sit at room temperature for a day kickstarts natural fermentation, developing a richer flavor.
