Baek Jong-won’s Crispy Stuffed Cucumbers (Oi Sobagi)
Baek Jong-won’s Ultimate Oi Sobagi Recipe
Hello, food lovers! Cucumbers are excellent for diuresis and detoxification, helping to reduce swelling and cleanse the body of impurities and vascular waste. Their slight bitterness comes from cucurbitacin, which can be neutralized by soaking in cold saltwater or vinegar water for about 10 minutes. To store cucumbers, wrap them unwashed in newspaper or paper towels, place them in a plastic bag, and keep them upright in the refrigerator. Today, we’ll be making Baek Jong-won’s famous Oi Sobagi!
Ingredients- 5 cucumbers
- 2/3 cup water
- 3 Tbsp coarse sea salt (kkot-sogeum)
- 2 cups chopped chives
- 1/3 carrot, thinly julienned
- 1/4 onion, finely minced
- 1/3 cup water
- 1/2 Tbsp flour
- 2/3 cup gochugaru (Korean chili flakes)
- 2 Tbsp sugar
- 1/3 cup fish sauce
- 1.5 Tbsp salted shrimp, finely minced
- 1 Tbsp minced garlic
- 1/3 Tbsp minced ginger
Cooking Instructions
Step 1
Let’s start making Baek Jong-won’s Oi Sobagi! First, wash the cucumbers thoroughly and pat them dry. Trim off the ends, then cut each cucumber into four equal pieces lengthwise.
Step 2
To make the cuts for stuffing, place a kitchen tong inside the cucumber piece as a stopper. Then, carefully make a cross-shaped cut from the top, stopping at the tong. This prevents the cucumber from being cut all the way through, making it easier to stuff. If you don’t have tongs, you can place chopsticks on either side of the cucumber and cut between them.
Step 3
For brining the cucumbers, prepare 2/3 cup of water and 3 tablespoons of coarse sea salt. We won’t rinse the cucumbers after brining, so using coarse sea salt, which has fewer impurities and a cleaner taste, is recommended. Rinsing would wash away some of the cucumber’s delicious flavor.
Step 4
Dissolve the salt completely in the water, then pour this brine over the cut cucumbers. Let them brine for 40 minutes. Make sure to flip the cucumbers halfway through to ensure even brining.
Step 5
To check if the cucumbers are properly brined, they should be flexible and easily open up when gently pressed.
Step 6
Gently squeeze out any excess water from the brined cucumbers. Avoid rinsing them to preserve their flavor.
Step 7
Now, let’s prepare the chives. Instead of trimming each one individually, which takes time, try this method: Soak the chives in cold water with 2 tablespoons of vinegar for 10 minutes. This helps loosen dirt and impurities. After soaking, hold the chives by the root end and gently swish them in the water to remove debris. Rinse thoroughly under running water a few more times until clean, then drain well.
Step 8
Chop the cleaned chives into roughly 2-3 cm lengths. Thinly julienne the carrot as well. Cutting them to a moderate length makes stuffing easier and improves the eating experience.
Step 9
Next, we’ll make a flour paste. In a small pot, combine 1/3 cup of water with 1/2 tablespoon of flour. You can also use sweet rice flour (glutinous rice flour) instead of regular flour. A common tip is to use sweet rice paste in winter and flour paste in summer.
Step 10
Whisk the flour and water together until smooth, ensuring there are no lumps. Cook over low heat, stirring constantly, until the mixture thickens to a paste-like consistency. It’s ready when it coats the back of a spoon or when bubbles start to pop. Let it cool completely.
Step 11
Prepare the ingredients for the kimchi filling. For blending: 1/4 onion, 1/3 cup fish sauce, 1.5 tablespoons minced salted shrimp, and 2 tablespoons sugar.
Step 12
Place the onion, fish sauce, salted shrimp, and sugar in a blender and blend until smooth.
Step 13
Now, prepare the remaining filling ingredients: 1 tablespoon minced garlic, 1/3 tablespoon minced ginger, and 2/3 cup gochugaru.
Step 14
In a large bowl, combine the blended paste, the cooled flour paste, gochugaru, minced garlic, and minced ginger. Mix well to form the base of the filling. Then, add the chopped chives and julienned carrots and gently toss to combine everything.
Step 15
Doesn’t this filling look vibrant and delicious? Now, carefully stuff this flavorful mixture into the cut pockets of each brined cucumber.
Step 16
The amount of filling is perfectly balanced with the amount of cucumber, ensuring a delightful ratio in every bite. Stuff them generously!
Step 17
Arrange the stuffed cucumbers neatly in a kimchi container. For optimal freshness and crispiness, cover the top with a plastic wrap before sealing the lid. This helps minimize air exposure.
Step 18
Let the Oi Sobagi sit at room temperature for about half a day to ferment slightly, then transfer it to the kimchi refrigerator for cool, crisp enjoyment. Enjoy your homemade Oi Sobagi!
