Crisp and Refreshing Stuffed Cucumbers (Oi Sobagi)
Crisp and Refreshing Stuffed Cucumbers (Oi Sobagi)
The Ultimate Recipe for Delicious Homemade Oi Sobagi
Enjoy the best of the season with this vibrant Oi Sobagi recipe, featuring fresh cucumbers and fragrant chives! Perfect for a quick side dish or as a flavorful accompaniment to any meal, this recipe offers a delightful crunch and savory taste that improves with a little fermentation. Let’s make this refreshing Korean delicacy together!
Main Ingredients- 5 cucumbers
- 1/2 medium onion
- 1/4 carrot
- 2 handfuls of chives (about 100g)
Seasoning Ingredients- 5-6 Tbsp gochugaru (Korean chili flakes, adjust to spice preference)
- 1 Tbsp minced garlic
- 1 Tbsp salted shrimp (minced)
- 4-5 Tbsp fish sauce (anchovy or sand lance)
- 1 Tbsp ginger paste or minced ginger
- 3 Tbsp maesil-cheong (plum extract, for sweetness and depth)
- 1 Tbsp sugar (optional, adjust to taste)
- A pinch of sesame seeds
Brining Ingredients- 5-6 Tbsp coarse sea salt
- 1000ml water (approx. 4 cups)
- 5-6 Tbsp gochugaru (Korean chili flakes, adjust to spice preference)
- 1 Tbsp minced garlic
- 1 Tbsp salted shrimp (minced)
- 4-5 Tbsp fish sauce (anchovy or sand lance)
- 1 Tbsp ginger paste or minced ginger
- 3 Tbsp maesil-cheong (plum extract, for sweetness and depth)
- 1 Tbsp sugar (optional, adjust to taste)
- A pinch of sesame seeds
Brining Ingredients- 5-6 Tbsp coarse sea salt
- 1000ml water (approx. 4 cups)
Cooking Instructions
Step 1
First, prepare the cucumbers for brining. Gently scrub the cucumbers with coarse sea salt to remove any surface imperfections and fuzz. Rinse them thoroughly under running water and pat them dry.
Step 2
Cut each cucumber into three equal pieces. Next, make a cross-shaped slit in one end of each piece, going about two-thirds of the way down, but not all the way through. This creates a pocket for the filling. Prepare the brine by dissolving 5-6 tablespoons of coarse sea salt in 1000ml of water. Submerge the cut cucumbers in the brine and let them pickle for 30 to 40 minutes, flipping them halfway through to ensure even salting.
Step 3
While the cucumbers are brining, let’s prepare the flavorful stuffing! Finely chop the chives into about 2-3cm lengths. Dice the onion and carrot into smaller pieces for a pleasant texture. Combine the chopped vegetables in a bowl. Add all the seasoning ingredients: gochugaru, minced garlic, salted shrimp, fish sauce, ginger paste, maesil-cheong, and sugar. Gently mix everything with your hands until well combined, ensuring the seasoning coats the vegetables evenly.
Step 4
Your delicious stuffing mixture is now ready! This savory and slightly spicy filling is the heart of Oi Sobagi. Mix gently to avoid mushing the vegetables.
Step 5
Once the cucumbers are well-brined, lightly rinse them under cold water and gently squeeze out excess moisture. Be careful not to squeeze too hard, as this can break the cucumbers. Now, carefully stuff the prepared seasoning mixture into the slits of each cucumber piece, filling the pockets generously.
Step 6
Arrange the stuffed cucumbers snugly in an airtight container. While they are delicious eaten fresh, they develop an even richer flavor after a day or two of fermentation in the refrigerator. Store them in the fridge and enjoy your homemade Oi Sobagi whenever you like!
Step 7
Enjoy your freshly made Oi Sobagi!
