Crispy Stuffed Cucumber Kimchi (Oisobagi)
Make Refreshing Stuffed Cucumber Kimchi (Oisobagi)! Perfect as a Side Dish.
I made delicious stuffed cucumber kimchi using fresh cucumbers from my fridge. When you don’t have much appetite, the crunchy texture is a perfect match for rice. It’s a side dish that’s great to serve anytime, not just for special occasions.
Main Ingredients- 5 cucumbers
- 1 onion
- 1/2 bunch chives (approx. 200g)
- 2 Tbsp coarse salt
Kimchi Seasoning- 1 cup gochugaru (Korean chili flakes, based on a paper cup)
- 2 tsp salted shrimp
- 4 tsp anchovy sauce
- 2 Tbsp plum extract
- 1 Tbsp sugar
- A pinch of toasted sesame seeds
- 1 Tbsp minced garlic
- 1 Tbsp pureed onion
- 1 cup gochugaru (Korean chili flakes, based on a paper cup)
- 2 tsp salted shrimp
- 4 tsp anchovy sauce
- 2 Tbsp plum extract
- 1 Tbsp sugar
- A pinch of toasted sesame seeds
- 1 Tbsp minced garlic
- 1 Tbsp pureed onion
Cooking Instructions
Step 1
Prepare fresh cucumbers. First, cut the cucumbers into pieces about two finger-lengths long. Then, use the tip of a knife to make deep cross-shaped slits on all four sides of the cucumber. (Be careful not to cut all the way to the end!) Place the slit cucumbers in a steamer or a wide bowl. Boil water with 2 Tbsp of coarse salt, and pour the hot saltwater evenly over the cucumbers. *This step is the secret to keeping your cucumber kimchi crispy until the very last bite!
Step 2
Let the cucumbers soak in the hot saltwater for 30 to 40 minutes. After the time is up, rinse the cucumbers thoroughly under cold running water, drain any excess water, and place them on a colander to dry.
Step 3
Prepare the filling ingredients. Wash the chives cleanly, pat them dry, and finely chop them into pieces about 1-2 cm long. Peel the onion and slice it into very thin julienne strips.
Step 4
Let’s make the delicious kimchi seasoning. First, puree the minced garlic and sliced onion using a blender or a grater until very fine. (This step helps the seasoning become smoother and allows the ingredients to meld better.) In a bowl, combine the pureed garlic and onion with gochugaru, salted shrimp, anchovy sauce, plum extract, sugar, toasted sesame seeds, and the pureed onion. Mix everything thoroughly. Add the prepared chives and julienned onion, and gently mix to coat the vegetables evenly with the seasoning.
Step 5
Now, carefully stuff the prepared filling into the slits of the cucumbers. It’s best not to overstuff them; a moderate amount is perfect. Store the finished stuffed cucumber kimchi in the refrigerator. Enjoy its crunchy and refreshing taste – it’s truly an excellent side dish for any meal! Enjoy!
