Crispy Summer Delight! Making Delicious Stuffed Cucumbers (Oi Sobagi)
Recipe for Oi Sobagi to Awaken Your Summer Appetite
Introducing our refreshing and crunchy Oi Sobagi, bursting with the fresh flavors of summer! It’s a versatile side dish that pairs perfectly with rice and can be stored like kimchi. Add abundance to any meal, whether it’s a special occasion or an everyday table. Make your own Oi Sobagi right now!
Main Ingredients for Oi Sobagi- 5 fresh cucumbers (approx. 30-35 cm long)
- 2 to 2.5 cups chopped chives (approx. 100-120g), washed clean
- 1/3 carrot (approx. 50g), finely julienned
Brining Solution- 100ml water
- 3 Tbsp coarse sea salt (kkot so-geum)
Flour Paste (for binding the filling and adding richness!)- 1/3 cup water (approx. 80ml)
- 1/2 Tbsp all-purpose flour
Savory & Spicy Oi Sobagi Seasoning- 1/4 medium onion (approx. 50g), finely minced
- 1/3 cup fish sauce (anchovy or sand lance type)
- 2 Tbsp sugar (adjust to taste)
- 1.5 Tbsp salted shrimp (saeujeot), finely minced
- 2/3 cup gochugaru (Korean chili flakes, approx. 70-80g, adjust spiciness)
- 1 Tbsp minced garlic
- 1/3 Tbsp minced ginger (or a pinch of ginger powder)
- 100ml water
- 3 Tbsp coarse sea salt (kkot so-geum)
Flour Paste (for binding the filling and adding richness!)- 1/3 cup water (approx. 80ml)
- 1/2 Tbsp all-purpose flour
Savory & Spicy Oi Sobagi Seasoning- 1/4 medium onion (approx. 50g), finely minced
- 1/3 cup fish sauce (anchovy or sand lance type)
- 2 Tbsp sugar (adjust to taste)
- 1.5 Tbsp salted shrimp (saeujeot), finely minced
- 2/3 cup gochugaru (Korean chili flakes, approx. 70-80g, adjust spiciness)
- 1 Tbsp minced garlic
- 1/3 Tbsp minced ginger (or a pinch of ginger powder)
- 1/4 medium onion (approx. 50g), finely minced
- 1/3 cup fish sauce (anchovy or sand lance type)
- 2 Tbsp sugar (adjust to taste)
- 1.5 Tbsp salted shrimp (saeujeot), finely minced
- 2/3 cup gochugaru (Korean chili flakes, approx. 70-80g, adjust spiciness)
- 1 Tbsp minced garlic
- 1/3 Tbsp minced ginger (or a pinch of ginger powder)
Cooking Instructions
Step 1
Wash the fresh cucumbers thoroughly under running water. To remove any pesticides or dirt, it’s recommended to rub them with a little baking soda or scrub them gently with a clean vegetable brush.
Step 2
Trim off the ends of the cucumbers. Then, cut them into four equal pieces crosswise, about 5-7 cm long. Cutting them too thin might cause the filling to fall out later, so aim for a moderate thickness.
Step 3
To make it easier to stuff the filling, make deep cross-shaped cuts into the sliced end of each cucumber piece. Be careful not to cut all the way through; go about three-quarters of the way down so you can easily insert the filling. Handle with care.
Step 4
In a clean bowl, dissolve the coarse sea salt in the water to make a brining solution. Place the cut cucumbers into the solution, cut-side up, ensuring they are submerged. Let them brine for 40 minutes. This process softens the cucumbers slightly while maintaining their crispness.
Step 5
In a small saucepan, whisk together the water and flour until smooth. Cook over low heat, stirring constantly, until a thin, porridge-like paste forms. Continuous stirring is key to prevent lumps. Let the paste cool completely.
Step 6
After brining for 40 minutes, remove the cucumbers from the salt water. Rinse them lightly under clean water and drain thoroughly in a colander. Ensuring the cucumbers are well-drained is crucial to prevent the final dish from becoming watery or diluted.
Step 7
In a blender or food processor, combine the minced onion, fish sauce, sugar, and minced salted shrimp. Blend until smooth. This step helps the seasoning meld better and creates a smoother texture for the filling.
Step 8
In a mixing bowl, combine the blended seasoning mixture with the cooled flour paste. Mix well until evenly incorporated. The flour paste helps to thicken the seasoning and bind the ingredients together.
Step 9
Add the gochugaru (Korean chili flakes), minced garlic, and minced ginger to the bowl. Mix thoroughly with chopsticks or a spatula until all ingredients are well combined. You can adjust the amount of gochugaru based on your preferred level of spiciness.
Step 10
In a large bowl, add the finely chopped chives and julienned carrots. Pour all the prepared seasoning mixture over them and gently toss to coat evenly. Mix lightly to avoid bruising the vegetables and releasing too much moisture. You want the vegetables well-coated with the seasoning.
Step 11
Now, carefully stuff the prepared filling into the cross-shaped slits of each cucumber piece. Use chopsticks or your fingers to gently push the filling in, ensuring it’s packed snugly but not overflowing. Overstuffing can cause the cucumbers to burst when fermenting.
Step 12
Arrange the stuffed cucumbers snugly in a container or jar, pressing down gently. Packing them tightly helps to minimize air pockets, leading to better fermentation. Leave the container at room temperature for half a day to a full day (depending on the weather) to begin fermenting. Once slightly fermented, transfer to the refrigerator and chill before serving. Enjoy your delicious, homemade Oi Sobagi!
