Crisp and Refreshing Stuffed Cucumbers (Oi Sobagi) – The Ultimate Recipe
Crisp and Refreshing Stuffed Cucumbers (Oi Sobagi) – The Ultimate Recipe
Stuffed Cucumbers
It feels muggy from the morning, hinting at a very hot day today. I wish I could dip my feet in a cool mountain stream and play all day! I’m sharing the delicious stuffed cucumbers I made a few days ago. My husband, who doesn’t like fermented flavors, started eating them right after they were made, while I prefer them aged, so I let them ferment for a few days. Stuffed cucumbers eaten during the peak of summer are always so refreshing and delicious! I hope everyone stays healthy this hot summer! Here’s a detailed guide to making this classic Korean dish.
Main Ingredients- 15 cucumbers
- 500g chives
- 1 onion
- 1 carrot (approx. 4cm length)
Brining Liquid- 15 cups water (approx. 3L)
- 10 Tbsp coarse sea salt
Stuffing Seasoning- 12 Tbsp red pepper flakes (gochugaru)
- 8 Tbsp anchovy sauce (myeolchi aekjeot)
- 1/2 cup pear juice
- 3 Tbsp plum extract (maesil aek)
- 2 Tbsp minced garlic
- 1/2 tsp ‘Green Sweet’ (or sugar)
- 15 cups water (approx. 3L)
- 10 Tbsp coarse sea salt
Stuffing Seasoning- 12 Tbsp red pepper flakes (gochugaru)
- 8 Tbsp anchovy sauce (myeolchi aekjeot)
- 1/2 cup pear juice
- 3 Tbsp plum extract (maesil aek)
- 2 Tbsp minced garlic
- 1/2 tsp ‘Green Sweet’ (or sugar)
Cooking Instructions
Step 1
Thoroughly wash the cucumbers by rubbing them with coarse sea salt. This helps remove any bitterness or impurities. After washing, drain them well to remove excess water.
Step 2
Prepare the brining liquid for the cucumbers. In a pot, combine 15 cups of water and 10 Tbsp of coarse sea salt. Bring to a boil, stirring until the salt is completely dissolved.
Step 3
Trim the stem ends of the cucumbers. Make a cross-shaped cut about 2cm deep from the cut end, stopping short of the other end. Be careful not to cut all the way through, as this will cause the cucumber to break apart.
Step 4
Once the brining liquid from Step 1 has come to a boil, turn off the heat and let it cool slightly. Submerge the cut cucumbers in the warm brine for about 30 minutes to pickle. Flip the cucumbers halfway through to ensure even brining.
Step 5
Prepare the stuffing ingredients: chives, onion, and carrot. Clean and rinse them thoroughly, then drain well. It’s especially important to wash the chives under running water multiple times to remove any dirt or debris.
Step 6
Cut the onion in half and then slice it thinly into julienne strips. Cutting them finely will result in a softer texture.
Step 7
Julienne the carrot into strips about 4cm long, similar in length to the onion.
Step 8
Cut the prepared chives into manageable lengths of about 5cm.
Step 9
In a large mixing bowl, combine the cut chives, julienned onion, and julienned carrot.
Step 10
Add all the stuffing seasoning ingredients (red pepper flakes, anchovy sauce, pear juice, plum extract, minced garlic, and Green Sweet) to the bowl. Gently mix everything together until the vegetables are evenly coated with the seasoning. Ensure the seasoning is well distributed.
Step 11
Rinse the brined cucumbers under cold running water. This step removes any excess saltiness and bitterness from the pickling process.
Step 12
Gently press the rinsed cucumbers to squeeze out excess water. Avoid pressing too hard, as this can crush the cucumbers.
Step 13
Carefully stuff the filling mixture into the cut slits of each cucumber. Pack it in firmly to prevent the filling from falling out.
Step 14
Arrange the stuffed cucumbers snugly in a kimchi container. If there is any remaining seasoning mixture, add 3-4 cups of water to it, taste, and adjust seasoning with salt if needed. Pour this liquid over the cucumbers in the container, ensuring they are mostly submerged. Let the container sit at room temperature for one day to ferment, then store in the refrigerator and enjoy. The flavor will change as it ferments, so enjoy it at your preferred level of maturity!
