Crispy and Refreshing Stuffed Cucumbers (Oi Sobagi)
Delicious Oi Sobagi Recipe Made with Summer Cucumbers
The perfect dish for when you have no appetite! Learn how to make Oi Sobagi with its wonderfully crisp texture and refreshing, savory flavor. It’s a true rice-thief!
Main Ingredients for Stuffed Cucumbers- 5 cucumbers (choose firm and fresh ones)
- 1 bunch of chives (approx. 50g, washed clean and finely chopped)
- 1 piece of radish, about 2-3 cm thick (thinly julienned)
Seasoning for Stuffed Cucumbers- 5 Tbsp chili powder (adjust to your spice preference)
- 3 Tbsp fish sauce (anchovy or sand lance, the secret to umami!)
- 2 Tbsp grated onion (adds sweetness and coolness)
- 2 Tbsp sugar (adjust to your sweetness preference)
- 1 Tbsp salted shrimp (finely minced)
- 1 Tbsp minced garlic (use fresh garlic for better flavor)
Cucumber Brining Solution- 5 cups water (enough to submerge the cucumbers)
- 1/2 cup coarse salt
Optional Ingredients (Make it even tastier!)- 2 Tbsp glutinous rice paste or flour paste (helps the kimchi ferment beautifully)
- 0.5 Tbsp ginger powder (or a little minced ginger, to remove any raw smell)
- 5 Tbsp chili powder (adjust to your spice preference)
- 3 Tbsp fish sauce (anchovy or sand lance, the secret to umami!)
- 2 Tbsp grated onion (adds sweetness and coolness)
- 2 Tbsp sugar (adjust to your sweetness preference)
- 1 Tbsp salted shrimp (finely minced)
- 1 Tbsp minced garlic (use fresh garlic for better flavor)
Cucumber Brining Solution- 5 cups water (enough to submerge the cucumbers)
- 1/2 cup coarse salt
Optional Ingredients (Make it even tastier!)- 2 Tbsp glutinous rice paste or flour paste (helps the kimchi ferment beautifully)
- 0.5 Tbsp ginger powder (or a little minced ginger, to remove any raw smell)
- 2 Tbsp glutinous rice paste or flour paste (helps the kimchi ferment beautifully)
- 0.5 Tbsp ginger powder (or a little minced ginger, to remove any raw smell)
Cooking Instructions
Step 1
Thoroughly wash the cucumbers by rubbing them with coarse salt. Then, make lengthwise cuts into 4 pieces, stopping about 1 cm from the bottom. This will create pockets for stuffing without cutting the cucumber completely.
Step 2
In a bowl, combine 5 cups of water and 1/2 cup of coarse salt. Stir until the salt is dissolved. For better dissolution, you can heat the water slightly before adding the salt. Once the salt water is ready, pour it directly over the cucumbers. This brining method helps keep the cucumbers crisp throughout. Let them brine for about 30 to 50 minutes, flipping them halfway through for even salting.
Step 3
While the cucumbers are brining, prepare the stuffing. Wash the chives and finely chop them into pieces about 1-2 cm long. Thinly julienne the radish. If the radish pieces are too thick, they will take longer to cook, so aim for thin strips. This combination will make the stuffing wonderfully cool and flavorful.
Step 4
If you’re using glutinous rice paste or flour paste, mix 2 Tbsp of glutinous rice flour or all-purpose flour with 4 Tbsp of water. Microwave in 10-second intervals, stirring in between, for 2-3 times until it reaches a thick, jelly-like consistency. Be careful not to overcook, or it may become too hard.
Step 5
In a bowl, combine the chopped chives, julienned radish, chili powder, fish sauce, grated onion, sugar, minced salted shrimp, and minced garlic. Add the optional glutinous rice paste and ginger powder as well. Mix everything together with your hands until well combined. Taste and adjust the seasoning if needed, adding a little more fish sauce or salt to suit your preference.
Step 6
Once the cucumbers are sufficiently brined, rinse them thoroughly under cold running water. Make sure to clean out any excess salt from the cuts. After rinsing, place the cucumbers on a colander to drain any excess water. Proper draining is crucial to prevent the kimchi from becoming watery or mushy.
Step 7
Now it’s time to carefully stuff the cucumbers with the prepared filling. Gently spoon the stuffing into the cuts of each cucumber, ensuring it’s packed in well but not overflowing. Overstuffing can cause the cucumbers to burst when fermenting.
Step 8
The stuffed cucumbers are delicious to eat right away, but they develop a deeper flavor after fermenting. For kimchi refrigerator storage, leave them at room temperature for 1 to 2 days before refrigerating. If using a regular refrigerator, let them sit at room temperature for about 1 day before refrigerating. (Fermentation time can vary depending on weather and temperature).
Step 9
Enjoy your homemade Oi Sobagi, featuring a delightful crunch and rich, savory taste! It’s perfect as a side dish with rice or even as a tasty snack. Happy pickling! 🙂
