Stuffed Cucumbers with Cabbage (Oi Sobagi)
Comforting Stuffed Cucumbers with a Hint of Cabbage
I love stuffed cucumbers (oi sobagi), and I’ve developed a recipe that’s not only delicious but also easy on your stomach. Enjoy this wonderfully flavorful and comforting dish!
Main Ingredients- 10 cucumbers
- 1 onion (medium)
- 1/4 carrot (small)
- A little bit of green onion or scallion
- 1/4 head of cabbage
Seasoning Ingredients- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp coarse sea salt (for salting cucumbers)
- 1 Tbsp salted shrimp (minced)
- 5 Tbsp fish sauce
- 1 cup plum extract (or plum syrup)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp coarse sea salt (for salting cucumbers)
- 1 Tbsp salted shrimp (minced)
- 5 Tbsp fish sauce
- 1 cup plum extract (or plum syrup)
Cooking Instructions
Step 1
Wash the cucumbers thoroughly under running water, scrubbing with a brush if necessary. Trim off the ends. Cut each cucumber in half crosswise. Then, make a cross-shaped slit (like an asterisk) into each half, being careful not to cut all the way through. Place the cut cucumbers in a large bowl and sprinkle evenly with 1 Tbsp coarse sea salt. Let them sit for 20-30 minutes, flipping them halfway through to ensure even salting.
Step 2
Prepare the stuffing ingredients: thinly shred the cabbage. Finely julienne the carrot to a similar thickness as the cabbage. Thinly slice the onion. If using green onions or scallions, wash them and chop them into 2-3 cm lengths.
Step 3
Combine the shredded cabbage, julienned carrot, sliced onion, and chopped green onions/scallions in a bowl. Add 1 Tbsp of minced salted shrimp. Mincing the salted shrimp finely will help the seasoning mix more evenly.
Step 4
Add 5 Tbsp of fish sauce. Fish sauce adds a wonderful savory depth and enhances the overall flavor of the kimchi.
Step 5
Stir in 2 Tbsp of gochugaru (Korean chili flakes). This will give the kimchi its characteristic color and a pleasant spiciness.
Step 6
Pour in 1 cup of plum extract (or plum syrup). Using plum extract adds a natural sweetness and refreshing quality, offering a deeper flavor than plain sugar.
Step 7
Gently mix all the seasoning ingredients together. It’s best to mix by hand and delicately to avoid crushing the vegetables, thus preserving their crisp texture. Taste the mixture and adjust seasoning if necessary by adding a little more salt or fish sauce to suit your preference.
Step 8
Rinse the salted cucumbers gently under cool running water two to three times to remove excess salt. Drain them thoroughly in a colander. It’s crucial to remove as much water as possible, as excess moisture can make the kimchi soggy.
Step 9
Once the cucumbers are well-drained, open up the slits and carefully stuff them with the prepared filling. Avoid overstuffing, as the filling might spill out. Arrange the stuffed cucumbers snugly in an airtight container and store them in the refrigerator. They can be enjoyed immediately, but will develop an even richer flavor after about a day of fermentation.
