Crispy Stuffed Cucumbers (Oi Sobagi)
How to Make Refreshingly Crisp Stuffed Cucumbers (Kim Jin-ok’s Recipe)
Hello everyone! This is Kim Jin-ok. Today, I’ll share a secret to making stuffed cucumbers that stay delightfully crunchy even after fermenting! The key is to soak the cucumbers in hot saltwater. Since cucumbers have high water content, it’s best to make them in smaller batches to enjoy them fresh. Let’s make delicious stuffed cucumbers that rival restaurant quality right in your own kitchen!
**Ingredients:**
* 10 Cucumbers
* 2/3 bunch Chives (approx. 350g)
* 8 Green onions (scallions)
* 1 Onion
* Coarse sea salt (for brining and seasoning)
* 400ml Anchovy-kelp broth
* 2 Tbsp Glutinous rice flour
* 300ml Red pepper flakes (Gochugaru)
* 10 Tbsp Fish sauce (Anchovy sauce)
* 1 Tbsp Salted shrimp
* 2 Tbsp Minced garlic
* 1.5 Tbsp Sugar
*(Measurement Tip: 1 Tablespoon (Tbsp) is approximately one Korean rice spoon.)*
Main Ingredients- 10 Cucumbers
- 350g Chives
- 8 Green onions
- 1 Onion
Cooking Instructions
Step 1
1. Prepare the Cucumbers: Start with fresh cucumbers. Rub them thoroughly with coarse sea salt to clean their surface. This step not only cleans them but also helps to make them crispier. Rinse them well under cold water after scrubbing.
Step 2
2. Score the Cucumbers: Trim off the ends of each cucumber. Cut each cucumber into three equal pieces. Then, make a cross-shaped cut (like an asterisk *) in the center of each piece, going about three-quarters of the way through. Be sure to leave about 1cm uncut at the bottom end to create a pocket for the filling. Aim for consistent cuts for even stuffing.
Step 3
3. Make the Hot Brine: In a pot, bring 2 liters of water to a rolling boil with 200ml of coarse sea salt. Stir until the salt dissolves completely. This hot brine is the secret to achieving that signature crunch.
Step 4
4. Brine the Cucumbers: Carefully pour the hot brine from step 3 over the scored cucumbers (from step 2), ensuring the brine reaches into the cuts. Let the cucumbers soak in the hot brine for about 1 hour. You can gently turn them halfway through to ensure even brining.
Step 5
5. Prepare the Rice Flour Paste (Yangnyeom Base): While the cucumbers are brining, let’s prepare the filling. First, make a rice flour paste and let it cool. In a pot, combine 400ml of anchovy-kelp broth with 2 Tbsp of glutinous rice flour. Whisk well to avoid lumps, then cook over medium heat for about 4-5 minutes, stirring constantly with a wooden spoon until it thickens into a paste. Set aside to cool completely.
Step 6
6. Prepare the Onion for Blending: To add a smooth texture to the filling, we’ll blend some onion. Cut half of the onion into chunks that are easy to blend in a mixer.
Step 7
7. Blend the Onion Mixture: In a blender, combine the onion chunks from step 6, 1 Tbsp of salted shrimp, and 10 Tbsp of fish sauce. Blend until smooth. The salted shrimp and fish sauce will provide a wonderful depth of flavor.
Step 8
8. Start Mixing the Filling Base: In a large bowl, add the cooled rice flour paste from step 5 and the blended onion mixture from step 7. These will form the base of our delicious filling.
Step 9
9. Finish the Filling Mixture: To the bowl from step 8, add 300ml of red pepper flakes (gochugaru), 1.5 Tbsp sugar, 0.5 Tbsp salt (adjust to your taste), and 2 Tbsp minced garlic. Mix everything thoroughly until well combined. If the mixture seems too thin, you can add a little more red pepper flakes to thicken it. Your flavorful filling is now ready!
Step 10
10. Prepare the Filling Vegetables: Chop the vegetables that will add crunch and flavor to the filling. Finely chop 8 green onions. Cut 2/3 bunch of chives (approx. 350g) into about 3cm lengths. Slice the remaining half onion thinly into matchsticks. These vegetables will be mixed with the filling paste.
Step 11
11. Rinse and Drain the Cucumbers: Gently rinse the brined cucumbers (from step 4) under cold water to remove excess salt. Drain them well in a colander for about 5 minutes. Ensuring they are well-drained is important to prevent the filling from becoming watery.
Step 12
12. Stuff the Cucumbers and Finish: Add the filling vegetables (from step 10) to the filling mixture (from step 9) and gently toss to coat everything evenly. Carefully stuff this mixture into the pockets of the scored cucumbers. Once all cucumbers are stuffed, place them in an airtight container and refrigerate. Enjoy your delicious homemade stuffed cucumbers!
