Crispy Cucumber Kimchi (Oi Sobakgi)
Easy Homemade Oi Sobakgi Recipe for Beginners
Make delicious Oi Sobakgi without a blender! This simple recipe ensures a wonderfully crisp texture without any worries about the paste becoming watery.
Main Ingredients for Oi Sobakgi
- 4 cucumbers
- 1/2 onion
- 130g chives
- 2 Tbsp coarse salt (for washing cucumbers)
Brining the Cucumbers
- 700ml cold purified water (bottled water)
- 50g coarse salt (about 4-5 Tbsp)
- 1 Tbsp sugar
Oi Sobakgi Seasoning (Filling)
- 2 Tbsp minced garlic
- 6 Tbsp fish sauce (kanari)
- 1 Tbsp salted shrimp (minced)
- 3 Tbsp plum extract
- 1 Tbsp sugar
- 3 Tbsp fine gochugaru (Korean chili flakes)
- 3 Tbsp hot gochugaru (Korean chili flakes)
- 2 Tbsp toasted sesame seeds
- 700ml cold purified water (bottled water)
- 50g coarse salt (about 4-5 Tbsp)
- 1 Tbsp sugar
Oi Sobakgi Seasoning (Filling)
- 2 Tbsp minced garlic
- 6 Tbsp fish sauce (kanari)
- 1 Tbsp salted shrimp (minced)
- 3 Tbsp plum extract
- 1 Tbsp sugar
- 3 Tbsp fine gochugaru (Korean chili flakes)
- 3 Tbsp hot gochugaru (Korean chili flakes)
- 2 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
Prepare 2 tablespoons of coarse salt. Use the coarse salt to gently rub the bumpy parts of the cucumbers. This step not only cleans the cucumbers thoroughly but also slightly roughens their surface, which helps the seasoning adhere better.
Step 2
Rinse the rubbed cucumbers thoroughly under running water. Make sure to wash off all the salt.
Step 3
Trim off about 1cm from both ends of the cucumbers, as these parts can sometimes be bitter. This ensures a cleaner taste for the final kimchi.
Step 4
Cut the prepared cucumbers into 5-6cm lengths. Ensure they are not cut too thinly, as this will make stuffing them easier.
Step 5
Place a cucumber on top of a jam jar lid or chopsticks and carefully make a cross-shaped cut (four slits) from one end, stopping about 1cm before reaching the other end. This cut is crucial for stuffing the kimchi filling. Using a jam lid or chopsticks prevents the knife from cutting all the way through, making the stuffing process much more convenient.
Step 6
In a large bowl, combine 700ml of cold purified water (bottled water), 50g of coarse salt (approximately 4-5 Tbsp), and 1 Tbsp of sugar. Stir well until the salt and sugar are completely dissolved. Add the cut cucumbers and let them brine for about 30 minutes, or until they are crisp yet tender. You can gently toss them halfway through for even brining.
Step 7
After 30 minutes, drain the cucumbers, discarding the brining water. Do not rinse the cucumbers; use them as they are. This preserves some saltiness and allows the seasoning to adhere better.
Step 8
Finely chop the onion and cut the chives into 1-2cm pieces for the filling. These ingredients will add fragrance and flavor to the kimchi.
Step 9
Add the chopped onion and chives to a large bowl.
Step 10
Add all the seasoning ingredients for the Oi Sobakgi filling to the bowl with the onion and chives: 2 Tbsp minced garlic, 6 Tbsp fish sauce, 1 Tbsp minced salted shrimp, 3 Tbsp plum extract, 1 Tbsp sugar, 3 Tbsp fine gochugaru, 3 Tbsp hot gochugaru (total 6 Tbsp gochugaru), and 2 Tbsp toasted sesame seeds. Gently mix everything together with your hands until well combined. Avoid overmixing, as it can make the kimchi taste raw.
Step 11
Once the filling is ready, carefully stuff each cut cucumber with the prepared mixture. Gently spread a little extra seasoning on the outside of the cucumbers for enhanced flavor.
Step 12
Arrange the stuffed cucumbers neatly in a container. Press down any remaining filling on top of the cucumbers to fill any gaps. While delicious immediately, Oi Sobakgi tastes even better after resting in the refrigerator for at least a day, allowing the flavors to meld.
