Crisp and Delicious Oisobagi (Stuffed Cucumber Kimchi) Recipe
Crisp and Delicious Oisobagi (Stuffed Cucumber Kimchi) Recipe
How to Make Oisobagi That Stays Crunchy and Delicious
Hello everyone! When kimchi from the big batch (Kimjang) starts to feel a bit repetitive, it’s the perfect time to make fresh kimchi. Today, I’m sharing my recipe for Oisobagi, stuffed cucumber kimchi, which my family absolutely loves. The price of cucumbers is a little high right now, so I’ve made a smaller batch!
Main Ingredients- 15 fresh cucumbers
- 2/3 bunch of chives
Oisobagi Seasoning- 7 Tbsp Korean chili flakes (gochugaru)
- 3 Tbsp minced garlic
- 1/2 Tbsp minced ginger
- 2 Tbsp plum extract (maesilcheong)
- 2 Tbsp salted shrimp (saeu-jeot), finely minced
- 2 Tbsp anchovy sauce (myeolchi aekjeot)
Cucumber Brining- 2000cc (2 liters) water
- 1/2 cup coarse salt
- 7 Tbsp Korean chili flakes (gochugaru)
- 3 Tbsp minced garlic
- 1/2 Tbsp minced ginger
- 2 Tbsp plum extract (maesilcheong)
- 2 Tbsp salted shrimp (saeu-jeot), finely minced
- 2 Tbsp anchovy sauce (myeolchi aekjeot)
Cucumber Brining- 2000cc (2 liters) water
- 1/2 cup coarse salt
Cooking Instructions
Step 1
First, thoroughly wash the cucumbers. Ensure all dirt is removed.
Step 2
In a pot, bring 2 liters of water to a boil. Add 1/2 cup of coarse salt and let it dissolve to create a brining solution.
Step 3
While the brine is boiling, prepare the cucumbers. Cut each cucumber into 4 equal pieces lengthwise. Then, make a cross-shaped cut (like an ‘X’) at one end of each piece, making sure not to cut all the way through. Now, turn the cucumber and make another cross-shaped cut on the opposite side.
Step 4
After making the cross cuts, gently slice diagonally between the cut lines on each side. This helps the cucumber pieces open up, allowing the filling to penetrate better. (Tip: Previously, I only made a cross cut on one side, which sometimes resulted in the filling not reaching the inner parts. Making cuts on both sides ensures the filling is evenly distributed and makes it easier to eat.)
Step 5
Once the cucumbers are prepared, pour the hot brining water over them. Submerge the cucumber pieces in the hot brine, allowing them to pickle. Using hot water for brining is key to keeping the cucumbers crisp and preventing them from becoming mushy, even after fermenting. This is the secret to perfectly crunchy Oisobagi! ^^
Step 6
While the cucumbers are pickling, prepare the chives. The bunch of chives I have today is a bit smaller than usual. Wash them thoroughly and drain.
Step 7
After letting the cucumbers brine in the hot water for about an hour, rinse them thoroughly under cold running water at least 3 times. This will ensure they are adequately pickled and any excess saltiness is removed.
Step 8
Drain the rinsed cucumbers well by placing them in a colander. Letting them drip dry is important to prevent the final kimchi from being watery.
Step 9
Now, let’s make the delicious filling! Finely chop the prepared chives into small pieces (about 1-2 cm) and place them in a large bowl. Add all the seasoning ingredients: chili flakes, minced garlic, minced ginger, plum extract, salted shrimp, and anchovy sauce.
Step 10
Gently mix the filling ingredients together, being careful not to mash the chives. You want to combine them without crushing them. (Tip: Adjust the amount of salted shrimp and anchovy sauce based on the saltiness of the brine used for pickling the cucumbers. Taste and ensure it’s not too salty.)
Step 11
It’s time to stuff the cucumbers! Take one prepared cucumber piece and carefully spoon the filling into one side of the cut.
Step 12
Gently fold the cucumber piece over, tucking the filling inside. As you can see in the picture, this creates a beautiful stuffed shape. This method ensures the filling is evenly distributed and makes the Oisobagi easy to handle and eat.
Step 13
Once all the cucumber pieces are stuffed with filling, pack them tightly into a kimchi container. Press down firmly to remove any air pockets. This will help the Oisobagi ferment beautifully. Your delicious Oisobagi is now ready to be enjoyed! ^^
