Crisp and Delicious Summer Stuffed Cucumbers (Oi Sobak-i)
Summer Delicacy! How to Make Refreshing Oi Sobak-i That Stays Crispy
Make your own refreshing Oi Sobak-i to whet your appetite! Unlike the typical Oi Sobak-i made with chives, this recipe uses thinly sliced green onions for an extra crisp texture and refreshing taste. It’s ready to eat right after mixing, making it a convenient and delicious side dish for those hot summer days when you crave something light and flavorful.
Main Ingredients- 6 Cucumbers
- Coarse Salt (for washing) – a pinch
- Coarse Sea Salt (for salting) – 1 handful
- 3 Tbsp Salted Shrimp (Saeu-jeot)
- 1 Tbsp Other Fermented Seafood (e.g., anchovy sauce)
- 1 Tbsp Minced Garlic
- 100ml Gochugaru (Korean chili flakes, approx. 1/2 cup)
- 50ml Plum Extract (Maesil-aek, approx. 1/4 cup)
- 2 handfuls Green Onion (white parts preferred), thinly sliced
Cooking Instructions
Step 1
Gently rub the cucumbers with coarse salt to clean their surface thoroughly. This helps remove any fuzz or debris, ensuring a cleaner bite. Cut the cleaned cucumbers lengthwise into quarters. Aim for long, even pieces, first by cutting them in half lengthwise, and then in half again. Next, use a knife or spoon to carefully scoop out the seeds from the center of each cucumber piece. Removing the seeds helps prevent the stuffed cucumbers from becoming mushy and preserves their crisp texture.
Step 2
Sprinkle a handful of coarse sea salt (enough to cover the 3-4cm cucumber pieces) evenly over the prepared cucumber segments and let them salt for about 15 minutes. This process will help the cucumbers soften and release their moisture. It’s a good idea to turn the cucumber pieces halfway through the salting time to ensure they are evenly pickled.
Step 3
Rinse the salted cucumber pieces gently under running water to remove excess salt. Be careful not to wash too vigorously, as this can wash away some of the cucumber’s natural flavor. After rinsing, place the cucumber pieces in a colander to drain thoroughly. If the cucumbers are still too wet, they can make the kimchi watery, so consider gently patting them dry with paper towels for a better texture.
Step 4
Once the cucumbers are sufficiently drained, combine them with the prepared seasoning ingredients. For the seasoning, mix 3 tablespoons of salted shrimp, 1 tablespoon of other fermented seafood (like anchovy sauce), 1 tablespoon of minced garlic, 100ml of gochugaru, and 50ml of plum extract until well combined. Add the 2 handfuls of thinly sliced green onions and gently toss everything together to ensure the seasoning evenly coats the cucumber pieces. Your delicious, ready-to-eat Oi Sobak-i is now complete! Taste and adjust seasoning with more salt or fermented seafood if needed.
