Crispy Stuffed Cucumbers (Oi Sobagi) – Foolproof Recipe!
How to Make Delicious and Crunchy Stuffed Cucumbers (Oi Sobagi) with Top Tips
Tired of the same old kimchi? As cucumbers become readily available and affordable, it’s the perfect time to make Oi Sobagi! This refreshing cucumber kimchi is a summer delight. A common pitfall is making soggy cucumbers, but I’ll share my best tips to ensure yours stay wonderfully crisp. Forget complicated steps like making pastes or blending ingredients; this recipe is simple, quick, and incredibly delicious.
Main Ingredients- 5 cucumbers
- 1/2 carrot
- 1/2 onion
- 1/2 bunch garlic chives (or regular chives)
- 1 handful coarse salt (for washing cucumbers)
Seasoning Mix- 1 ladle gochugaru (Korean chili flakes, approx. 100g)
- 1 ladle fish sauce (e.g., anchovy or sand lance, approx. 50ml)
- 1 Tbsp minced garlic
- A pinch of ginger powder (optional)
- 2 Tbsp sugar (adjust to taste)
- A sprinkle of toasted sesame seeds
- 1 ladle gochugaru (Korean chili flakes, approx. 100g)
- 1 ladle fish sauce (e.g., anchovy or sand lance, approx. 50ml)
- 1 Tbsp minced garlic
- A pinch of ginger powder (optional)
- 2 Tbsp sugar (adjust to taste)
- A sprinkle of toasted sesame seeds
Cooking Instructions
Step 1
Begin by thoroughly washing all your ingredients. For the cucumbers, take a pinch of coarse salt and gently rub the surface of each cucumber. This removes any dirt and slightly roughens the skin, which helps the seasoning adhere better. Be careful not to rub too hard, as this can bruise or damage the cucumber, leading to sogginess.
Step 2
Trim the ends off the washed cucumbers and cut each one into approximately four pieces. Now, it’s time to make the incision for the filling. Starting from one cut end, make a cross-shaped cut (like an asterisk *) about two-thirds of the way down each piece. Don’t cut all the way through, as this will cause the cucumber pieces to fall apart. This opening is where the flavorful filling will go.
Step 3
Place the cut cucumbers into a large bowl. Now, we’ll prepare the brining solution to make them crisp. In a pot, add enough water to just cover the cucumbers, along with a handful of coarse salt. Bring this saltwater to a rolling boil over high heat. Once boiling, immediately pour the hot saltwater over the cucumbers in the bowl. Ensure the cucumbers are submerged. Let them brine for 30 to 40 minutes. This step is crucial for drawing out excess moisture and achieving a satisfying crunch.
Step 4
After brining, carefully lift the cucumber pieces and place them cut-side down in a colander. Allow them to drain completely to remove excess water. This prevents the final dish from becoming watery. If you’re short on time, you can gently pat them dry with a paper towel after draining.
Step 5
Prepare the filling vegetables. Peel the carrot and julienne it into thin strips. Then, cut these strips into small, bite-sized pieces. Finely chop the garlic chives (or chives) and the onion to a similar size. Cutting the vegetables small makes it easier to stuff them into the cucumber slits and adds a pleasant texture.
Step 6
Let’s make the delicious seasoning! In a mixing bowl, combine 1 ladle of gochugaru, 1 ladle of fish sauce, 1 Tbsp minced garlic, 2 Tbsp sugar, and a pinch of ginger powder (if using). Stir everything together well. Finally, add a generous sprinkle of toasted sesame seeds for extra aroma and flavor. Mix the seasoning ingredients until well combined. Let the mixture sit for a few minutes to allow the flavors to meld and the gochugaru to slightly soften.
Step 7
Now for the final assembly! Take the drained cucumber pieces and gently stuff the prepared filling into each of the cross-shaped slits. Don’t overstuff, as the filling might spill out. Ensure each pocket is filled generously but neatly. Your visually appealing and delicious stuffed cucumbers are almost ready!
Step 8
Enjoy your wonderfully crisp and refreshing Oi Sobagi! It’s delicious to eat right away, or you can let it ferment for a few days for an even deeper, more complex flavor. This summer, make your meals extra special with this foolproof recipe for stuffed cucumbers. Happy cooking! ^^
