Crispy and Refreshing Stuffed Cucumbers (Oi Sobagi)
Crispy and Refreshing Stuffed Cucumbers (Oi Sobagi)
Easy Stuffed Cucumbers (Oi Sobagi) and Cucumber Salad Recipe with Simple Seasoning
As the weather warms up, nothing beats a refreshing cucumber side dish! With just a few cucumbers, you can easily make delicious Oi Sobagi (stuffed cucumbers) and a vibrant cucumber salad using a simple seasoning recipe.
Main Ingredients- 3 cucumbers
- 1/2 onion
- 1 handful of chives
- 1/2 carrot
Salting the Cucumbers- 1/2 cup water
- 1 Tbsp salt
Seasoning for Oi Sobagi- 2 Tbsp fish sauce (anchovy or similar)
- 1 Tbsp minced garlic
- 1 tsp minced ginger
- 2.5 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp sesame seeds
- 1/2 cup water
- 1 Tbsp salt
Seasoning for Oi Sobagi- 2 Tbsp fish sauce (anchovy or similar)
- 1 Tbsp minced garlic
- 1 tsp minced ginger
- 2.5 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp sesame seeds
Cooking Instructions
Step 1
Wash the cucumbers thoroughly under running water and trim off both ends. Cut each cucumber into 3-4 equal pieces. If you prefer smaller bites, you can cut them into 6 pieces. The dark green parts of the cucumber skin can sometimes be slightly bitter. If you’re sensitive to bitterness, you can peel a thin strip off or trim it away slightly.
Step 2
Make cross-shaped slits on each cucumber piece, cutting about 1 cm deep from the tip but leaving the end intact. These slits will allow the filling to penetrate the cucumber, making it more flavorful.
Step 3
In a bowl, dissolve 1 Tbsp of salt into 1/2 cup of water to create a brine. This recipe aims for a milder saltiness to highlight the cucumber’s natural flavor. If you prefer a saltier taste, you can increase the salt to 1.5 Tbsp.
Step 4
Add the cut cucumbers to the brine and gently toss to coat. Let them salt for about 30 minutes, tossing them every 5-10 minutes to ensure even salting and a crisp texture.
Step 5
Peel the onion and slice it thinly into fine strips (julienne). Thinly sliced onions will mix well with the seasoning and add a pleasant texture.
Step 6
Wash the chives and pat them dry. Cut them into roughly 3 cm lengths.
Step 7
Peel the carrot and slice it thinly into fine strips. The carrot adds a lovely color and a slight sweetness to the dish.
Step 8
Place the prepared onion, chives, and carrot into a mixing bowl. Having your vegetables prepped makes the seasoning process much smoother.
Step 9
Add 2 Tbsp fish sauce, 1 Tbsp minced garlic, 1 tsp minced ginger, 2.5 Tbsp gochugaru, and 1 Tbsp sesame seeds to the bowl with the vegetables. Mix everything together thoroughly to create the filling for your Oi Sobagi. Taste the filling and adjust the seasoning if needed – you can add another tablespoon of fish sauce if you prefer it saltier. This seasoning is also fantastic as a side salad with grilled meats!
Step 10
After salting, check the cucumbers. They should be slightly softened but still firm. Drain any excess water. If you used a lot of salt, you might want to rinse the cucumbers briefly to reduce the saltiness. However, since I used less salt, I just drained them and didn’t rinse, as they weren’t too salty. Make sure to drain them well to avoid a soggy filling.
Step 11
Now it’s time to stuff the cucumbers! Carefully take spoonfuls of the prepared filling and gently push it into the slits of each cucumber piece. Pack it in generously for the best flavor and presentation.
Step 12
This recipe using 3 cucumbers yields about one small container of Oi Sobagi. It’s the perfect amount for one or two meals, making it a great quick side dish. If you cut the cucumbers shorter before stuffing, you can create ‘mini Oi Sobagi’ which are adorable and easy for everyone to eat, especially children.
