Crispy and Delicious Stuffed Cucumbers (Oi Kimchi)
Crispy and Delicious Stuffed Cucumbers (Oi Kimchi)
Easy Homemade Stuffed Cucumber Recipe: Enjoy Crunchy Oi Kimchi with Fresh Chives
Even a small batch tastes exquisite! Use up those wilting chives in your fridge and make delicious stuffed cucumbers with a satisfying crunch. If you’ve hesitated to make stuffed cucumbers because it seemed cumbersome, you can now enjoy them fresh at home.
Main Ingredients- 5 Cucumbers (approx. 868g, trimmed)
- 102g Fresh Chives
- 90g Sweet Onion
Seasoning Ingredients- 1.3 Tbsp Minced Garlic
- 0.3 Tbsp Minced Ginger
- 4.5-5 Tbsp Coarse Chili Powder (adjust to taste)
- 1 Tbsp Fermented Shrimp Paste (ground)
- 3 Tbsp Fish Sauce (anchovy flavor)
- 1 Tbsp White Sugar
- 2 Tbsp Plum Extract
For Washing Cucumbers- 1.5 Tbsp Coarse Salt (generous amount)
For Brining Cucumbers- 1L Water
- 3 Tbsp Coarse Salt
- 1.3 Tbsp Minced Garlic
- 0.3 Tbsp Minced Ginger
- 4.5-5 Tbsp Coarse Chili Powder (adjust to taste)
- 1 Tbsp Fermented Shrimp Paste (ground)
- 3 Tbsp Fish Sauce (anchovy flavor)
- 1 Tbsp White Sugar
- 2 Tbsp Plum Extract
For Washing Cucumbers- 1.5 Tbsp Coarse Salt (generous amount)
For Brining Cucumbers- 1L Water
- 3 Tbsp Coarse Salt
- 1L Water
- 3 Tbsp Coarse Salt
Cooking Instructions
Step 1
First, prepare the cucumbers for stuffing. It’s best to prepare just enough for your family to enjoy, rather than making too much.
Step 2
Cleanliness is key! Sprinkle about 1.5 tablespoons of coarse salt onto the cucumbers and rub them vigorously with your hands to remove any rough surface. Then, rinse them thoroughly under running water. This step helps make the cucumbers extra crisp.
Step 3
Trim off the ends of each cucumber. Depending on the size of the cucumbers, cut them into 3 to 4 equal pieces. Slicing them not too thinly will make them easier to stuff.
Step 4
Now it’s time to prepare the cucumbers for stuffing. Make cross-shaped cuts into each piece. The cuts should not be too deep, about two-thirds of the way down is ideal.
Step 5
Important Tip! When making the cuts, leave about 1cm intact at the bottom end of each cucumber piece. This prevents the cucumber from splitting completely and helps maintain its shape. Work carefully.
Step 6
Let’s make the hot brine for pickling the cucumbers. In a pot, combine 1 liter of water and 3 tablespoons of coarse salt. Place it over high heat on the stovetop and bring to a rolling boil.
Step 7
Once the water comes to a boil, give it a quick stir to ensure the salt is dissolved, then immediately turn off the heat. It’s important not to boil it for too long.
Step 8
Pour the freshly boiled hot brine over the cut cucumbers in the bowl. Gently stir to ensure they are evenly submerged, then set a timer for 1 hour. Brining in hot water helps the salt penetrate deeply into the cucumbers, keeping them crisp for a long time.
Step 9
About halfway through the brining process (around 30 minutes), use a spoon to flip the cucumbers so both sides are evenly brined. This ensures consistent crispness throughout the stuffed cucumbers.
Step 10
It’s time to make the glutinous rice paste. In a pot, combine 200ml of cold water and 1 tablespoon of glutinous rice flour. Whisk thoroughly to ensure there are no lumps.
Step 11
Cook the rice paste over medium heat. Crucially, stir it constantly in one direction to prevent lumps from forming. A smooth rice paste will result in a cleaner filling.
Step 12
As soon as the rice paste starts to bubble, turn off the heat and cool it down as quickly as possible. You can do this by placing the pot in a basin of cold water or setting it in a cool place. Rapid cooling prevents the paste from thickening too much.
Step 13
Now, let’s prepare the chives, a key ingredient for stuffed cucumbers. Fill a bowl with enough water to cover the chives. Hold the chives gently between your hands and rinse them under running water. Wash them thoroughly, changing the water 3-4 times. Afterward, place them in a colander to drain completely.
Step 14
Finely chop the cleaned chives into about 1cm lengths. Finely mince the onion as well; this will help the flavors meld together better in the filling.
Step 15
Mince the garlic and ginger beforehand. Measure out 1.3 tablespoons of minced garlic and 0.3 tablespoons of minced ginger.
Step 16
After the hour is up, check if the cucumbers are properly brined. Gently try to bend a cucumber piece; if it bends slightly without breaking, it’s ready. Pour them into a colander to drain the water.
Step 17
You don’t need to rinse the brined cucumbers. However, if you taste one and find it too salty, rinse them lightly in cold water 3-4 times. This will adjust the saltiness to your preference, ensuring delicious stuffed cucumbers.
Step 18
Now, let’s make the filling. In a large bowl, combine the prepared chives, minced onion, minced garlic, and minced ginger.
Step 19
Add the flavor base ingredients: 1 tablespoon of shrimp paste (ground), 3 tablespoons of fish sauce, 1 tablespoon of sugar, 2 tablespoons of plum extract, and 4.5-5 tablespoons of chili powder for spiciness.
Step 20
Finally, add the cooled glutinous rice paste to the filling bowl. Scrape it all in using a spoon. The rice paste will help bind the filling and add a delicious umami flavor.
Step 21
Mix all the filling ingredients thoroughly with a spoon. Taste the filling; if it’s too bland, add another pinch or two of coarse salt and mix again to adjust the seasoning.
Step 22
Carefully stuff the seasoned filling into each of the brined cucumber pieces. Fill the slits generously with the mixture for a hearty and flavorful result.
Step 23
Once stuffed, arrange the cucumbers neatly in a kimchi container. Cover with a lid, let it ferment at room temperature for 4-5 hours, then refrigerate. Your homemade stuffed cucumbers are ready! Enjoy your delicious creation.
