Crispy Stuffed Cucumbers (Oi Sobagi) – A Homemade Favorite
The Secret to Perfectly Crunchy and Refreshing Stuffed Cucumbers for Summer
Enjoy the best summer side dish with this recipe for perfectly crunchy and refreshing stuffed cucumbers, or ‘Oi Sobagi’! This recipe makes kimchi that tastes as good as store-bought, yet is simple to make at home. Inspired by master kimchi maker Kim Soo-mi’s methods, this version has been adapted to use ingredients readily available in the summer, creating a ‘Galaxy Mom Style’ Oi Sobagi. We’ve focused on the essential steps for a practical recipe that anyone can easily follow.
Main Ingredients- 7 cucumbers
- Coarse salt, for brining the cucumbers
- 1/2 bunch chives (approx. 50g)
- 2 Tbsp fish sauce
- 2/3 Tbsp salted shrimp (finely minced)
- 7 Tbsp fine gochugaru (Korean chili flakes for color and spice)
- 2 tsp sugar (for enhanced umami)
- 1 Tbsp minced garlic
- 1/3 Tbsp coarse salt (for seasoning the kimchi brine)
- 300cc water (for the kimchi brine)
Cooking Instructions
Step 1
Trim the ends off the thoroughly washed cucumbers. Cut each cucumber into 2-3 sections, about 7-10cm long. Then, make a cross-shaped incision (like a plus sign ‘+’) into one end of each section, cutting about two-thirds of the way through. Be careful not to cut all the way to the end; this creates the pocket for filling.
Step 2
Bring 300cc of water and a small amount of coarse salt (about 1/4 cup) to a rolling boil in a pot. Carefully dip the prepared cucumbers into the boiling water for just about 5 seconds – no longer! Immediately remove them and rinse under cold running water to cool them down. Over-boiling will make them mushy.
Step 3
Once the cucumbers have cooled slightly, generously sprinkle coarse salt all over them and gently rub it in. Let them brine for about 15-20 minutes. This will help them become tender while maintaining their crispness. It’s a good idea to flip them halfway through.
Step 4
Now, let’s prepare the kimchi filling. Finely chop the chives into roughly 2cm lengths. If they are too long, it can be difficult to stuff them into the cucumbers.
Step 5
In a bowl, combine the chopped chives with all the kimchi filling ingredients. Add 7 Tbsp fine gochugaru, 2 tsp sugar, 2 Tbsp fish sauce, 2/3 Tbsp finely minced salted shrimp, and 1 Tbsp minced garlic. (You can omit some ingredients based on preference, but the core components are recommended for the best flavor). Mix everything well until you have a delicious kimchi filling.
Step 6
Gently pat the brined cucumbers dry. Carefully stuff the prepared chive mixture into the cross-shaped slits of each cucumber piece. Once stuffed, you can lightly coat the outside of the cucumbers with a bit more seasoning for extra flavor. Arrange the stuffed cucumbers snugly in an airtight container.
Step 7
In the same bowl used for the filling, add 300cc of water and 1/3 Tbsp coarse salt. Stir until the salt is dissolved to create the kimchi brine. Pour this brine over the stuffed cucumbers in the container. For an extra touch, sprinkle some toasted sesame seeds on top if desired. Your delicious Oi Sobagi is ready to ferment and be enjoyed!
