Crispy and Refreshing Cucumber Kimchi (Oi Sobagi)
[Homemade Delight] Easy and Delicious Cucumber Kimchi Recipe (Oi Sobagi)
When fresh cucumbers are on sale, why not make this crunchy and flavorful Oi Sobagi that the whole family will love? It’s the perfect side dish for any meal!
Ingredients for Oi Sobagi- 6 cucumbers (medium-sized)
- 1/2 cup coarse sea salt (for brining cucumbers)
- 1/4 carrot (finely minced)
- 1 bunch chives (about 50g, cut into 1-2cm pieces)
- 1/4 onion (finely minced)
- 4 red chilies (seeds removed and finely minced; for color and mild heat)
- 6 Tbsp chili powder (adjust to your spice preference)
- 5 Tbsp plum extract (for sweetness and depth)
- 3 Tbsp anchovy sauce (or fish sauce, for umami)
- 1 Tbsp salted shrimp (minced)
- 8 cloves garlic (minced)
- A pinch of minced ginger (about 1/2 tsp, optional)
- 1 Tbsp cooked rice (acts as a binder for the filling)
- 4 Tbsp cucumber brine (reserved from brining)
- Ice water (for blanching cucumbers)
Cooking Instructions
Step 1
Thoroughly wash the cucumbers, scrubbing them well with coarse sea salt. This step helps remove any pesticides or dirt from the skin.
Step 2
Prepare a pot with plenty of water and bring it to a rolling boil over high heat. Using boiling water is crucial for this step.
Step 3
Once the water is boiling vigorously, carefully place the prepared cucumbers into the pot. Pour the boiling water over the cucumbers, ensuring they are all briefly exposed to the hot water.
Step 4
Immediately remove the cucumbers from the hot water and plunge them into a bowl of cold or ice water. This shocking process helps to make the cucumbers extra crisp and removes any ‘green’ taste.
Step 5
While the cucumbers are cooling, prepare a brine by dissolving coarse sea salt in plenty of water. This salted water will be used to pickle the cucumbers.
Step 6
Once cooled, drain the cucumbers and pat them dry. Cut them into quarters lengthwise, leaving about 1cm intact at the bottom. Make cross-shaped slits (like a ‘+’) into the cut sides, ensuring they go deep enough to hold the filling.
Step 7
Place the slit cucumbers into the prepared brine. Let them pickle for 40 minutes, ensuring they are fully submerged. You can gently turn them over once or twice during this time for even pickling.
Step 8
While the cucumbers are pickling, finely mince the onion, carrot, and chives. Ensure they are well-drained before mincing. Mincing them finely will help the filling distribute evenly inside the cucumbers.
Step 9
After 40 minutes, remove the pickled cucumbers from the brine. Strain the brine through a sieve, reserving the clear liquid. This reserved liquid will be used to make the filling.
Step 10
Now, let’s make the flavorful filling. In a blender or a bowl, combine the chili powder, plum extract, anchovy sauce, minced salted shrimp, minced garlic, minced ginger, finely minced red chilies, cooked rice, and the 4 Tbsp of reserved cucumber brine. Mix everything well.
Step 11
In a large bowl, combine the minced onion, carrot, and chives. Pour the prepared filling mixture over the vegetables and gently toss to combine, ensuring the seasoning coats everything evenly.
Step 12
Carefully stuff the prepared filling into the cross-shaped slits of each pickled cucumber. Gently pack the filling without pressing too hard, so it doesn’t fall out. Your delicious, crispy Oi Sobagi is ready to ferment and be enjoyed!
