Crispy and Delicious Cucumber Kimchi (Oi Sobagi)
How to Make Cucumber Kimchi at Home: A Complete Guide to Oi Sobagi
Discover the refreshing taste of summer with this homemade Oi Sobagi! Learn how to make this crisp and cooling cucumber kimchi with our easy-to-follow, detailed recipe, perfect for beginners.
Salting the Cucumbers
- 15 cucumbers (choose fresh and firm ones)
- 3 liters of water
- 1.5 cups of coarse sea salt (using a standard Korean paper cup)
Kimchi Filling Ingredients
- 1/2 bunch of chives (about 100g), washed and drained
- 1 medium carrot, finely julienned
- 1 medium onion, finely julienned
- 1.5 cups of gochugaru (Korean chili flakes, adjust to spice preference)
- 1 cup of fish sauce (like Kkanari or anchovy sauce)
- 10 Tbsp minced garlic (generous amount)
- 3 Tbsp sugar
- 3 Tbsp corn syrup or rice syrup (adjust sweetness as desired)
- 1/2 cup water (to adjust filling consistency)
- 20 perilla leaves, washed and thinly sliced
- 5 Tbsp toasted sesame seeds (optional)
- 1/2 bunch of chives (about 100g), washed and drained
- 1 medium carrot, finely julienned
- 1 medium onion, finely julienned
- 1.5 cups of gochugaru (Korean chili flakes, adjust to spice preference)
- 1 cup of fish sauce (like Kkanari or anchovy sauce)
- 10 Tbsp minced garlic (generous amount)
- 3 Tbsp sugar
- 3 Tbsp corn syrup or rice syrup (adjust sweetness as desired)
- 1/2 cup water (to adjust filling consistency)
- 20 perilla leaves, washed and thinly sliced
- 5 Tbsp toasted sesame seeds (optional)
Cooking Instructions
Step 1
Begin by preparing the fresh cucumbers. Wash them thoroughly under running water, then pat them dry.
Step 2
Next, prepare the brine for salting the cucumbers. In a pot, combine 3 liters of water and 1.5 cups of coarse sea salt. Bring this mixture to a rolling boil over high heat. It’s important to ensure the salt is completely dissolved.
Step 3
Pour the hot salt brine over the prepared cucumbers. Make sure all the cucumbers are submerged in the brine. If they float, you can place a small weight on top to keep them submerged. Let the cucumbers salt for approximately 2 hours. This process will make them tender yet retain their crispness.
Step 4
After 2 hours, carefully remove the salted cucumbers from the brine. Rinse them thoroughly under cold running water 2-3 times to remove excess saltiness and any potential bitterness. Ensure they are well-rinsed.
Step 5
Drain the rinsed cucumbers thoroughly in a colander. It is crucial to remove as much water as possible, as residual moisture can lead to soggier kimchi. Let them drain for at least 30 minutes.
Step 6
Once drained, cut each cucumber into four equal pieces. The key is to make a cut almost all the way through, stopping about 3/4 of the way down, without separating the pieces completely. This creates a pocket for the filling.
Step 7
Carefully make a lengthwise slit in each cucumber piece, starting from one end and going about three-quarters of the way down, creating four ‘petals’. Be careful not to cut all the way through, ensuring the cucumber remains intact. This structure makes it easy to stuff with the filling.
Step 8
The preparation of the cucumbers, the stars of the Oi Sobagi, is now complete! It’s time to make the delicious kimchi filling.
Step 9
Prepare the filling ingredients. Wash the chives and drain them well, then cut them into approximately 3cm lengths.
Step 10
Peel, wash, and finely julienne the medium carrot. The carrot adds both color and texture to the kimchi.
Step 11
Peel, wash, and thinly julienne the medium onion, similar to the carrot. The onion’s natural sweetness will enhance the overall flavor of the kimchi.
Step 12
Wash the 20 perilla leaves and pat them dry. Thinly slice them into strips. The aromatic quality of the perilla leaves will add another layer of complexity to the cucumber kimchi.
Step 13
Combine all the prepared vegetables – chives, carrots, onions, and perilla leaves – in a large bowl. Ensure there’s enough space for easy mixing.
Step 14
Now, let’s make the flavorful kimchi seasoning. Add 1.5 cups of gochugaru, 1 cup of fish sauce, a generous 10 Tbsp of minced garlic, 3 Tbsp of sugar, 3 Tbsp of corn syrup (or rice syrup), and 1/2 cup of water to adjust the consistency. You can also add 5 Tbsp of toasted sesame seeds for extra flavor.
Step 15
Mix all the seasoning ingredients thoroughly using a spatula or your hands until well combined. Knead the mixture gently to ensure all ingredients are evenly distributed. This creates the foundation for your delicious kimchi filling.
Step 16
Carefully stuff the prepared kimchi filling into the slits of each cucumber piece. Be gentle to avoid tearing the cucumbers, and ensure each pocket is generously filled. A well-stuffed cucumber will be more flavorful.
Step 17
Following this recipe, the 15 cucumbers will yield approximately 3 small containers of kimchi. This means about 5 cucumbers per container, giving you an idea of the yield. Store the finished Oi Sobagi in the refrigerator and enjoy. While delicious immediately, it develops a deeper, more complex flavor after about a day of fermentation.
