Crisp and Refreshing Stuffed Cucumber Kimchi (Oi Sobagi)
Crisp and Refreshing Stuffed Cucumber Kimchi (Oi Sobagi)
Make Delicious Summer Side Dish: Oi Sobagi!
As the summer heat intensifies, while kimchi made during the winter might be too heavy, fresh salads (geotjeori) or watery kimchi (mul kimchi) become popular. Among various types of kimchi, stuffed cucumber kimchi, or ‘Oi Sobagi,’ is a favorite for its clean and refreshing taste. Whether you make it fresh or let it ferment to develop a delightful tang, Oi Sobagi is always a delicious choice. Let’s learn how to make this simple yet satisfying summer side dish. Its crisp texture and vibrant flavors will surely become a highlight of your meals.
Main Ingredients- 4 Korean cucumbers (Baek oi)
- 1/2 Onion
- 10 Stalks of chives
- Salt (for brining cucumbers)
Seasoning for Filling- 6 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Minced garlic
- 2 Tbsp Fish sauce (Anchovy or similar)
- 3 Tbsp Plum extract (Maesil cheong)
- 1/2 Tbsp Minced ginger
- 6 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Minced garlic
- 2 Tbsp Fish sauce (Anchovy or similar)
- 3 Tbsp Plum extract (Maesil cheong)
- 1/2 Tbsp Minced ginger
Cooking Instructions
Step 1
Prepare 4 Korean cucumbers (Baek oi). Wash them thoroughly under running water, then trim off both ends. Cut each cucumber lengthwise into 4 equal pieces. If the cucumbers are very long, you can cut them in half crosswise for a more manageable size.
Step 2
Stand each cucumber piece upright. Using a knife, carefully make a deep cross-shaped cut (like a ‘十’) about two-thirds of the way down the cucumber. Be careful not to cut all the way through, or the cucumber pieces will separate.
Step 3
Place the cut cucumber pieces into a large bowl. It’s time to brine them to achieve that signature crisp texture.
Step 4
In a pot, bring about 1 liter of water to a rolling boil. Once boiling, add 2 tablespoons of salt and stir until fully dissolved. This hot salt brine is key to quickly pickling the cucumbers and keeping them crunchy.
Step 5
Carefully pour the hot boiling salt water directly over the cucumbers in the bowl. Ensure the cucumbers are submerged. Let them brine for 10 minutes. You can flip them halfway through to ensure even brining.
Step 6
While the cucumbers are brining, let’s prepare the delicious filling for the Oi Sobagi. First, peel and finely mince half an onion. The sweetness and flavor of the onion will enhance the overall taste of the kimchi filling.
Step 7
In a separate bowl, combine all the seasoning ingredients for the filling: 6 Tbsp Gochugaru, 3 Tbsp minced garlic, 2 Tbsp fish sauce, 3 Tbsp plum extract, and 1/2 Tbsp minced ginger. Add the finely minced onion to the seasoning mixture. Mix everything thoroughly until well combined.
Step 8
The seasoning mixture might seem a bit thick or dry at first. Don’t worry! As the cucumbers and chives release their moisture, the filling will naturally become more moist and blend beautifully with the ingredients.
Step 9
Once the cucumbers have been brined for 10 minutes, drain them well in a colander. It’s important to place the cut side down to allow excess water to drain out thoroughly. Insufficient draining can lead to a diluted flavor.
Step 10
Wash the chives and pat them dry. Then, finely chop them into about 1-2 cm lengths. The fresh aroma of chives will add a wonderful flavor to the stuffed cucumbers.
Step 11
Add the chopped chives to the prepared seasoning mixture. Mix them in well. The chives not only add a beautiful color but also contribute a pleasant crunch, making the kimchi even more delicious.
Step 12
When mixing the filling with chives, it’s best to mix quickly and gently rather than kneading extensively. This helps to preserve the fresh aroma and vibrant color of the chives. Mix just enough to combine without crushing them.
Step 13
Using a spoon or your fingers, carefully stuff the seasoning mixture into the cut sections of each drained cucumber. Gently push the filling into every crevice to ensure an even distribution of flavor. Avoid overstuffing, as the filling may expand slightly as it ferments.
Step 14
Arrange the stuffed cucumbers snugly in an airtight container. Let them ferment at room temperature for about half a day to a full day, then refrigerate. Enjoy them chilled! The flavor will deepen as they ferment, so feel free to let them age to your preferred taste.
