Crispy and Delicious Stuffed Cucumbers (Oi Sobagi)
Crispy and Delicious Stuffed Cucumbers (Oi Sobagi)
Summer Delicacy! Homemade Stuffed Cucumbers Recipe – The Seasoning is Truly Amazing!
A refreshing summer side dish! These stuffed cucumbers are perfect to take out one by one, snip with scissors, and enjoy over rice with soup, or with a bowl of cold ramen for a satisfying crunch. While making them requires a bit of effort, having a jar full in your kimchi refrigerator brings a sense of security and pride. Let’s make delicious stuffed cucumbers step-by-step!
Main Ingredients- 10 cucumbers
- 1 bunch of chives
- A little green onion
- 1/2 onion
- 1/5 radish
Seasoning Ingredients- 10 Tbsp red pepper flakes
- 4 Tbsp minced salted shrimp
- 6 Tbsp anchovy sauce
- 6 Tbsp plum extract
- 2 Tbsp minced garlic
- 1 tsp minced ginger
- 6 Tbsp pear juice
- 3 Tbsp rice syrup
Cucumber Salting- 1 liter water
- 1 cup coarse sea salt (using a paper cup)
- 10 Tbsp red pepper flakes
- 4 Tbsp minced salted shrimp
- 6 Tbsp anchovy sauce
- 6 Tbsp plum extract
- 2 Tbsp minced garlic
- 1 tsp minced ginger
- 6 Tbsp pear juice
- 3 Tbsp rice syrup
Cucumber Salting- 1 liter water
- 1 cup coarse sea salt (using a paper cup)
Cooking Instructions
Step 1
It’s important to wash the cucumbers thoroughly. Gently rub them with a soft cloth or your hands using a little coarse salt. Avoid rubbing too hard, as this can damage the cucumbers and make them mushy later.
Step 2
Trim off the very ends of the cucumbers. Cut them into 3-4 pieces depending on their length. Then, make a cross-shaped cut (like an asterisk *) into each piece, stopping about 1 cm from the bottom. This will create a pocket to easily stuff the filling.
Step 3
In a clean bowl, dissolve 1 cup of coarse sea salt (measured with a paper cup) into 1 liter of water. This amount is perfect for salting 10 cucumbers. Submerge all the cut cucumbers in the brine and let them salt for about 1 hour. Flip them two or three times during this hour to ensure they are evenly salted for a crisp texture.
Step 4
Finely julienne the radish. This adds a refreshing taste and a pleasant crunch to the stuffed cucumbers.
Step 5
Finely mince half an onion. The natural sweetness of the onion will enhance the flavor of the seasoning.
Step 6
Wash and pat dry the green onions. Chop them into approximately 1-2 cm lengths. These will add a touch of color and mild onion flavor.
Step 7
Wash and drain the chives. Cut them into roughly 1-2 cm lengths. Avoid cutting them too long, as it can make stuffing difficult.
Step 8
In a separate bowl, first toss the julienned radish with 2 Tbsp of red pepper flakes and mix well. This step colors the radish beautifully and helps it integrate better with the other filling ingredients, preventing it from tasting separate.
Step 9
Check if the cucumbers are properly salted. They should bend elastically when gently twisted. Rinse the salted cucumbers lightly in clean water and drain them thoroughly in a colander. Excess water can dilute the flavor.
Step 10
Now, let’s make the delicious filling! Combine all the seasoning ingredients (red pepper flakes, minced salted shrimp, anchovy sauce, plum extract, minced garlic, minced ginger, pear juice, and rice syrup) in a bowl. Mix everything together thoroughly, using your hands to ensure all components are well combined.
Step 11
Taste the seasoning mixture. It should taste slightly saltier than you’d prefer for immediate eating, as the saltiness will balance out after refrigeration. If it’s not salty enough, add a little more anchovy sauce or salted shrimp. If it’s too salty, add more julienned radish to adjust the taste.
Step 12
Add the chives last and gently mix them in. Adding chives too early or mixing them for too long can result in a raw flavor and release excess moisture.
Step 13
Carefully stuff the prepared filling into the cross-cut pockets of each cucumber piece. Smear a little of the seasoning mixture on the outside of the cucumbers as well; this adds a beautiful color and makes them look more appetizing.
Step 14
Arrange the stuffed cucumbers neatly in a container. You can enjoy them right away, but they taste even better after resting in the refrigerator for about a day, allowing the flavors to meld beautifully. Enjoy your homemade Oi Sobagi!
