Crisp and Refreshing Baek Jong-won’s Stuffed Cucumbers (Oi Sobagi)
Summer Delicacy! Make Perfect Stuffed Cucumbers with Baek Jong-won’s Golden Recipe
The ultimate summer side dish to tantalize your taste buds during hot weather, Oi Sobagi made with Baek Jong-won’s recipe guarantees success. Enjoy the crisp texture and deep flavor with a golden seasoning paste that anyone can easily follow.
Main Ingredients- 2 medium cucumbers
- 1/6 carrot (approx. 30g)
- 10+ stalks of chives (approx. 50g)
Golden Seasoning Paste- 1/3 cup gochugaru (Korean chili flakes, approx. 30g)
- 1/4 cup fermented anchovy sauce (myeolchi aekjeot, approx. 60ml)
- 1 Tbsp sugar (15g)
- 1/2 onion (finely minced or grated)
- 1 Tbsp salted fermented shrimp (saeujeot, minced, approx. 15g)
- 1/2 Tbsp minced garlic (7g)
- 1/4 Tbsp minced ginger (3g)
Flour Paste- 1/3 cup water (approx. 60ml)
- 1/2 Tbsp flour (7g)
- 1/3 cup gochugaru (Korean chili flakes, approx. 30g)
- 1/4 cup fermented anchovy sauce (myeolchi aekjeot, approx. 60ml)
- 1 Tbsp sugar (15g)
- 1/2 onion (finely minced or grated)
- 1 Tbsp salted fermented shrimp (saeujeot, minced, approx. 15g)
- 1/2 Tbsp minced garlic (7g)
- 1/4 Tbsp minced ginger (3g)
Flour Paste- 1/3 cup water (approx. 60ml)
- 1/2 Tbsp flour (7g)
Cooking Instructions
Step 1
Wash the cucumbers thoroughly under running water. Use coarse salt to scrub the skin vigorously. This cleans the cucumber surface and enhances its crispiness. Trim off the ends of the cucumbers and cut them into 3-4 equal pieces, depending on their size.
Step 2
Make four cross-shaped slits in each cucumber piece, stopping about 1cm from the bottom. To ensure the cucumber doesn’t cut all the way through, a helpful tip from Chef Baek Jong-won is to place two chopsticks underneath the cucumber before cutting. This makes stuffing the cucumber much easier.
Step 3
In a large bowl, combine 1/3 cup of water with 1 Tbsp of salt and stir until the salt is completely dissolved. Add the prepared cucumbers to the saltwater solution and let them salt-cure for 40 minutes. Crucially, turn the cucumbers over every 10 minutes to ensure even curing. This process draws out moisture, making the cucumbers extra crisp.
Step 4
Peel and julienne the carrot into thin strips. The carrot will add a beautiful color and a touch of sweetness to the stuffed cucumbers.
Step 5
Trim any wilted outer leaves from the chives, wash them, and then finely chop them into 1-2cm lengths. The fresh aroma of the chives will add a wonderful fragrance to the dish.
Step 6
Peel the onion and either mince it finely or grate it. The onion’s natural sweetness and flavor will elevate the seasoning paste. While a blender can be used, grating the onion often yields a more pleasant texture for the filling.
Step 7
In a small pot, whisk together 1/3 cup of water and 1/2 Tbsp of flour until smooth. Place over high heat and bring to a boil, stirring constantly with a spatula. Cook just until the mixture thickens to a glue-like consistency, then immediately remove from heat. Avoid overcooking, as it can impart a raw flour taste.
Step 8
In a large bowl, combine the gochugaru, sugar, minced salted fermented shrimp, minced ginger, minced garlic, fermented anchovy sauce, and the prepared minced/grated onion. Mix everything thoroughly to create the base seasoning paste.
Step 9
Add 1 Tbsp of the prepared flour paste to the seasoning bowl, along with the julienned carrots and chopped chives. Gently mix everything together with your hands until well combined to create the stuffing for the stuffed cucumbers. If the mixture seems too stiff, you can add a little more anchovy sauce to adjust the consistency.
Step 10
After 40 minutes of salting, rinse the cucumbers lightly under cold running water to remove excess salt. Drain them thoroughly in a colander. Properly draining the cucumbers is essential to prevent them from becoming soggy and to maintain their crispness.
Step 11
Place the drained cucumbers in a bowl. Carefully stuff the cross-shaped slits with the prepared seasoning paste, ensuring each crevice is filled generously. Avoid overstuffing, as the filling might spill out. Gently wipe the outside of the cucumbers as you fill them to keep them neat. Any leftover filling can be delicious mixed with rice later!
Step 12
Once your stuffed cucumbers are ready, it’s best to let them ferment. Leave them at room temperature for about half a day to a full day (depending on the weather) before refrigerating. This allows the flavors to meld and deepen, resulting in a wonderfully crisp and savory pickle. They make a fantastic refreshing addition to any summer meal.
