Summer Delight: Refreshing and Crispy Stuffed Cucumbers (Oi Sobagi Kimchi)
#CucumberRecipe #CucumberKimchi #StuffedCucumber #SummerKimchi #KoreanFermentation #KimchiMaking #VegetableKimchi
As summer approaches, it’s the perfect time to enjoy the crisp, refreshing taste of cucumbers! This recipe brings you a delightful Oi Sobagi Kimchi, also known as stuffed cucumbers. Packed with fresh chives, fragrant minari (water parsley), chewy seaweed (tot), and crunchy sea grape (semogasari), this kimchi offers a wonderfully cool and flavorful experience. We’ve enhanced its depth by incorporating leftover dongchimi (water radish kimchi) brine and a touch of aged kimchi soup, reminiscent of traditional ‘ssen-ganjang’ (soy sauce aged for years), for an unparalleled savory and cooling sensation. Alongside young radish kimchi (yeolmu kimchi), Oi Sobagi is a quintessential summer delight!
Ingredients for Stuffed Cucumbers- 15 cucumbers
- 3 Tbsp coarse sea salt (for salting cucumbers)
- 3 onions
- 1 pear
- 4 radishes (Korean radish/daikon)
- 1 carrot
- 1 bunch chives
- 1 bunch minari (water parsley)
- 30g semogasari (sea grapes, dried)
- Seaweed (tot) (optional, dried or fresh) – a small amount
- 3 cups chili powder (gochugaru)
- 3 Tbsp chili seeds (for flavor enhancement)
- 5 Tbsp minced garlic
- 1 Tbsp minced ginger
- 1/2 cup anchovy sauce or fish sauce (galchi aekjeot preferred for depth)
- 2 Tbsp salted shrimp (minced)
- 4 Tbsp plum extract (maesil-cheong)
- 2 Tbsp sugar
- 2 cups natural seasoning broth (e.g., from boiling anchovies and kelp)
- 2 cups glutinous rice paste (chapssalpul)
- 3 cups leftover kimchi brine (from previous kimchi or dongchimi)
Cooking Instructions
Step 1
To begin making the delicious kimchi seasoning, peel and chop the pear and onions into manageable pieces. Then, blend them in a blender until smooth. This step will add natural sweetness and a smooth texture to your kimchi filling.
Step 2
In a pot, combine glutinous rice flour with water and stir constantly over low heat to create a glutinous rice paste (chapssalpul). This paste acts as a binder for the kimchi filling ingredients and helps thicken the seasoning. Make it slightly thinner than usual and let it cool completely.
Step 3
Take about two-thirds of the pureed pear mixture from Step 0 and set it aside for the kimchi seasoning. The remaining one-third of the pear should be finely julienned and reserved for adding a fresh, crisp texture to the kimchi filling later.
Step 4
In a large mixing bowl, combine the natural seasoning broth and the cooled glutinous rice paste. Whisk them together until well incorporated. If you have any leftover brine from dongchimi (water radish kimchi) or a clear kimchi soup, now is the perfect time to add it! This adds an extra layer of savory depth and refreshing coolness.
Step 5
Add the blended onions and pureed pear (from Step 0) to the broth and rice paste mixture. Stir everything together thoroughly to create the foundational base for your kimchi seasoning.
Step 6
Now, let’s add the vibrant color and pleasant heat. Stir in the chili powder (gochugaru) into the seasoning base. Adjust the amount according to your preference for spiciness. Ensure the chili powder is fully dissolved.
Step 7
To achieve maximum flavor and umami, add the chili seeds, minced salted shrimp, galchi aekjeot (or fish sauce), minced garlic, minced ginger, plum extract, and sugar to the mixture. Stir well until all ingredients are evenly combined. It’s beneficial to cover this seasoning mixture and let it rest in the refrigerator for a while to allow the flavors to meld beautifully. (Tip: Using salted shrimp and galchi aekjeot purchased during a trip to Buan can impart a richer flavor. Galchi aekjeot is known for its superior umami compared to regular anchovy sauce and is often preferred by locals for kimchi.)
Step 8
Prepare the cucumbers for stuffing. Wash them thoroughly, then cut them into about 5cm lengths and slice each piece lengthwise into four quarters, stopping about three-quarters of the way down, creating a pocket. This shape allows the filling to be easily inserted.
Step 9
For a more traditional Oi Sobagi, make a cross-shaped cut (like an X) into the end of each quartered cucumber, ensuring you don’t cut all the way through. Sprinkle the cut cucumbers generously with coarse sea salt and let them sit for about 20-30 minutes to pickle. This process softens them and seasons them lightly.
Step 10
While the cucumbers are pickling, prepare the kimchi filling. To the seasoned kimchi paste (from Step 6), add the chopped chives, chopped minari, and semogasari that have been rehydrated in water and thoroughly squeezed dry. If you have tot (seaweed), add it now for an extra oceanic flavor and texture. (Tip: Adding semogasari or tot enhances the kimchi’s refreshing quality and provides a delightful chewy texture. Ingredients like raw shrimp, raw anchovies, sea vegetables, and chili seeds contribute to the kimchi’s complex flavor profile.)
Step 11
Rinse the pickled cucumbers gently in cold water 2-3 times to remove excess salt. Carefully pat them dry with your hands or a clean kitchen towel, squeezing out as much water as possible. Properly draining the cucumbers is crucial to prevent the kimchi from becoming watery.
Step 12
Now it’s time to mix the filling. Take the kimchi seasoning base and add the prepared chives, minari, semogasari, julienned onions, carrots, and radishes (along with the reserved julienned pear from Step 2). Gently mix everything together with your hands. Making a generous amount of filling is recommended, as leftover filling can be used for other delicious dishes like steamed kimchijjim or added to ramen.
Step 13
For the cucumbers that were simply quartered (not cross-cut), gently mix the prepared filling into the cucumber pockets. Then, carefully arrange these stuffed cucumbers in your kimchi container. This method offers a simpler way to enjoy stuffed cucumber kimchi.
Step 14
For the traditional cross-cut Oi Sobagi, carefully spoon the kimchi filling into each cut, ensuring it’s packed tightly without overflowing. Pack the filling generously into every crevice to ensure a well-seasoned kimchi.
Step 15
Arrange the stuffed Oi Sobagi neatly in your kimchi container. Packing them snugly helps them ferment well.
Step 16
Once all the stuffed cucumbers are in the container, top them off with any remaining kimchi filling. This ensures that the top layer of cucumbers also absorbs the flavorful seasoning as they ferment.
Step 17
Cover the top of the kimchi container with plastic wrap to minimize air exposure, then secure the lid. Let the kimchi ferment at room temperature for 2-3 days, then transfer it to a kimchi refrigerator for another 3 days of aging. For optimal flavor, before refrigerating, gently mix the top and bottom layers of kimchi to ensure even seasoning distribution. (Tip: You can add a little more of the leftover kimchi brine at this stage, much like adding a ‘ssen-ganjang,’ to deepen the kimchi’s savory notes and complexity.)
Step 18
Congratulations! Your perfectly fermented, crisp, and refreshing Oi Sobagi Kimchi is ready to be enjoyed. It has a wonderfully cool, slightly effervescent quality, almost like sparkling water! (Note: Adding carbonated water directly to kimchi is not recommended as it can make the cucumbers mushy. The natural carbonation that develops during fermentation is the best and most authentic way to achieve that delightful ‘sparkling’ sensation.)
