Crispy Stuffed Cucumbers (Oi Sobagi)
How to Make Refreshing Stuffed Cucumbers at Home
Introducing Oi Sobagi, a quintessential Korean kimchi perfect for refreshing your palate during the summer! Following a recipe inspired by Yoo Jeong-im from Altolan, this version uses thinly julienned vegetables instead of finely minced ones for an exceptionally crisp texture and deep flavor. Achieve even better results by lightly blanching the cucumbers and making staggered cuts, allowing the flavorful seasoning to penetrate beautifully.
Main Ingredients
- 3 Cucumbers (approx. 870g)
- 300ml Water
- 30g Coarse Sea Salt
Stuffing Seasoning Ingredients
- 75g Radish (thinly julienned)
- 45g Carrot (thinly julienned)
- 75g Onion (thinly julienned)
- 75g Chives (finely chopped)
- 10g Fine Gochugaru (Korean chili flakes)
- 22g Fish Sauce (anchovy or sand lance)
- 15g Salted Shrimp (finely minced)
- 15g Corn Syrup
- 15g Plum Extract
- 9g Minced Garlic
- 1.5g Minced Ginger
- 12g Coarse Gochugaru (Korean chili flakes)
- 3g Toasted Sesame Seeds
- 75g Radish (thinly julienned)
- 45g Carrot (thinly julienned)
- 75g Onion (thinly julienned)
- 75g Chives (finely chopped)
- 10g Fine Gochugaru (Korean chili flakes)
- 22g Fish Sauce (anchovy or sand lance)
- 15g Salted Shrimp (finely minced)
- 15g Corn Syrup
- 15g Plum Extract
- 9g Minced Garlic
- 1.5g Minced Ginger
- 12g Coarse Gochugaru (Korean chili flakes)
- 3g Toasted Sesame Seeds
Cooking Instructions
Step 1
First, dissolve 30g of coarse sea salt into 300ml of water. It’s even better if you bring this salt water to a boil to ensure the salt is fully dissolved.
Step 2
Carefully place the washed cucumbers into the boiling salt water and blanch them for just 2-3 seconds. Be sure to time this precisely to prevent the cucumbers from becoming too soft.
Step 3
Immediately transfer the blanched cucumbers to cold water to rapidly cool them down. This step is crucial for maintaining their crisp texture.
Step 4
Once the water is drained from the cucumbers, trim off the ends and cut them into 4 equal pieces. Depending on their length, you can also cut them into 3 or 4 sections.
Step 5
Here’s the key to stuffing! Make cuts on the cucumber pieces. On one side, cut from top to bottom, and on the opposite side, cut from bottom to top, creating staggered slits. Don’t cut too deep; about 3-4 staggered slits will allow the seasoning to be absorbed evenly.
Step 6
Now it’s time to salt the cucumbers. Pour the prepared salt water (300ml water with 30g coarse sea salt) evenly over the cut cucumbers.
Step 7
After pouring the salt water, let the cucumbers pickle for about 15 minutes, checking their condition. They are ready when they become slightly translucent and tender.
Step 8
Rinse the well-pickled cucumbers gently under running water to remove excess salt, then place them in a colander to drain thoroughly. Any remaining water can dilute the kimchi’s flavor.
Step 9
Let’s make the delicious stuffing! Start by combining the thinly julienned radish and fine gochugaru in a bowl. Gently mix them together until the radish is evenly coated with the chili flakes.
Step 10
Add the julienned carrots, fish sauce, salted shrimp, corn syrup, plum extract, minced garlic, minced ginger, and coarse gochugaru. Mix well. Finally, add the julienned onion, chopped chives, and toasted sesame seeds, then gently combine all the ingredients until well blended.
Step 11
Now, carefully stuff the prepared kimchi filling into the slits of each pickled cucumber piece. After filling, gently press down on the cucumber to remove any trapped air, ensuring the filling stays securely in place.
Step 12
Arrange the stuffed cucumbers in a container. While delicious immediately, they develop a richer flavor after about 3 days of fermentation in the refrigerator. You can also let them ferment longer to your preference. Enjoy your crispy and refreshing Oi Sobagi!
