Crispy Stuffed Cucumbers (Oi Sobagi)
Cool and Crunchy Oi Sobagi: The Perfect Summer Side Dish Recipe
Introducing a recipe for Oi Sobagi, featuring a refreshing and satisfyingly crunchy texture that’s perfect for the summer heat. Whether enjoyed fresh or fermented, this versatile kimchi will add a vibrant touch to your summer meals.
Main Ingredients- 5 cucumbers
- 130g chives
- A pinch of coarse salt (for rubbing)
Brining Cucumbers- 3 Tbsp coarse salt
- 1 L water
Stuffing Mixture (Seasoning)- 4.5 Tbsp anchovy sauce
- 4.5 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp plum extract (maesilcheong)
- 1 Tbsp minced garlic
- A little minced ginger (about 1/2 tsp)
- A pinch of sugar (adjust to taste)
- 1 Tbsp toasted sesame seeds
- 3 Tbsp coarse salt
- 1 L water
Stuffing Mixture (Seasoning)- 4.5 Tbsp anchovy sauce
- 4.5 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp plum extract (maesilcheong)
- 1 Tbsp minced garlic
- A little minced ginger (about 1/2 tsp)
- A pinch of sugar (adjust to taste)
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
Wash the cucumbers thoroughly. Rub them with coarse salt to remove any bumps and impurities, which also helps eliminate any unpleasant smell. Cut the cucumbers into 3-4 cm lengths. Then, make a deep cross-shaped slit in the center of each cucumber piece with a knife. Be careful not to cut all the way through. Tip: Placing chopsticks under the cucumber while making the slit will help you achieve a neat cross shape without cutting through the entire piece. Gently press the cucumbers to slightly open the slits, preparing them for stuffing.
Step 2
Now it’s time to brine the cucumbers. In a pot, combine 1 L of water with 3 Tbsp of coarse salt and bring it to a rolling boil over high heat. Place the prepared cucumbers in a bowl, and pour the steaming hot saltwater over them. Let the cucumbers soak in the hot saltwater for about 2 hours and 30 minutes. Brining with hot water helps the cucumbers maintain their crispness and prevents the Oi Sobagi from becoming mushy, ensuring a better texture.
Step 3
After brining, carefully remove the cucumbers from the hot water and rinse them thoroughly under cold running water to remove excess salt. Drain the rinsed cucumbers in a colander and let them dry completely. It’s crucial to remove as much moisture as possible, as any remaining water can make the kimchi bland or spoil faster.
Step 4
We’ll now prepare the flavorful stuffing mixture, which is key to delicious Oi Sobagi. Trim and wash the chives, then ensure they are completely dry. Finely chop the dried chives into small pieces, about 0.5 cm in length.
Step 5
In a large bowl, combine the seasoning ingredients: 4.5 Tbsp anchovy sauce, 4.5 Tbsp gochugaru, 3 Tbsp plum extract, 1 Tbsp minced garlic, a little minced ginger, and a pinch of sugar (adjusted to your preference). Mix them well. Once the seasoning paste is combined, add the chopped chives and gently toss everything together until the chives are evenly coated with the seasoning. Be careful not to overmix, as this can make the chives mushy.
Step 6
It’s time to stuff the cucumbers! Gently open the slits in the brined cucumbers and carefully fill each one with the prepared stuffing mixture. Avoid overfilling, as the mixture might expand and burst when fermenting. Arrange the stuffed cucumbers snugly in a kimchi jar or a clean glass container, packing them in layers.
Step 7
Freshly made Oi Sobagi can be enjoyed immediately for a refreshing taste, or you can let it ferment in the refrigerator for about a day to develop a deeper flavor. Arrange the finished Oi Sobagi attractively on a plate. Enjoy your delicious, crunchy, and refreshing summer treat!
