Crispy Stuffed Cucumber Peppers (Oi Gochu Sobagi)
Crispy Texture and Spicy Filling Perfection! Make Delicious Summer Stuffed Cucumber Peppers
Introducing refreshing and crunchy Oi Gochu Sobagi, a perfect dish to stimulate your appetite on a hot summer day. The spicy filling packed inside fresh cucumber peppers creates an irresistible flavor that will have you reaching for more rice! Make this simple yet delicious side dish, loved by all ages, right now! (All Recipes of the World, 10000 Recipe)
Main Ingredients- 10 cucumber peppers (Oi Gochu)
- 1 bunch chives
- 1/8 Korean radish (about 100g)
- 1/2 carrot (about 50g)
- 1/2 onion (about 50g)
Seasoning Ingredients- 2 Tbsp anchovy sauce (Myeolchi Aekjeot)
- 1 Tbsp salted shrimp (Saeu-jeot)
- 1 Tbsp minced garlic
- 1/6 Tbsp minced ginger
- 3 Tbsp red pepper flakes (Gochugaru)
- 1/2 Tbsp sugar
- 2 Tbsp anchovy sauce (Myeolchi Aekjeot)
- 1 Tbsp salted shrimp (Saeu-jeot)
- 1 Tbsp minced garlic
- 1/6 Tbsp minced ginger
- 3 Tbsp red pepper flakes (Gochugaru)
- 1/2 Tbsp sugar
Cooking Instructions
Step 1
First, wash the cucumber peppers thoroughly under running water. Trim off the stems. Then, carefully cut each pepper lengthwise in half using a knife. Gently scoop out the seeds with a spoon. This step ensures the filling can be evenly distributed inside, making them more flavorful.
Step 2
Next, let’s prepare the brine for pickling the peppers. Pour about 1 cup (200ml) of water into a cup and dissolve 1 tablespoon of coarse salt. The water temperature should be lukewarm, not too hot or cold – using water from a water purifier or kettle is ideal. This temperature helps the peppers pickle to a perfect crisp.
Step 3
Submerge the prepared cucumber peppers in the brine and let them pickle for about 15-20 minutes. Flip them halfway through for even pickling. After pickling, remove the peppers and rinse them lightly under cold running water. Drain them thoroughly in a colander, ensuring all excess water is removed. Leaving water will dilute the seasoning, so thorough draining is key for the best taste.
Step 4
Now, let’s prepare the vegetables for the filling. Wash the chives, drain them, and chop them into approximately 2cm lengths. Thinly julienne the Korean radish, carrot, and onion into similar lengths. Cutting the vegetables thinly is important so they fit easily into the pepper halves.
Step 5
In a large bowl, combine the drained vegetables with all the seasoning ingredients (2 Tbsp anchovy sauce, 1 Tbsp salted shrimp, 1 Tbsp minced garlic, 1/6 Tbsp minced ginger, 3 Tbsp red pepper flakes, 1/2 Tbsp sugar). Gently mix everything together with your hands, ensuring the seasoning coats the vegetables evenly. Taste and adjust the seasoning to your preference for a perfect flavor.
Step 6
Finally, carefully stuff the prepared filling mixture into the lengthwise slits of the pickled cucumber peppers. Be gentle to maintain the pepper’s shape. Once filled, your delicious Oi Gochu Sobagi is ready! You can enjoy it immediately, or let it sit for about a day for a deeper, more developed flavor.
