Crispy and Delicious Stuffed Cucumbers (Oi Sobagi)
Crispy and Delicious Stuffed Cucumbers (Oi Sobagi)
Easy Stuffed Cucumber Recipe: Utilizing Baek Jong-won’s Method
This is a side dish I absolutely love, which I used to always get from my mom. I gained hope after watching Chef Baek Jong-won’s recipe and decided to try making it myself. Ever since, I’ve been making it continuously… it’s delicious! ^-^
Main Ingredients- 4 Korean cucumbers (Baekdadagi variety)
- 1/4 onion
- 1 bunch chives
- 4 Tbsp coarse salt (for washing and brining cucumbers)
- 1 Tbsp glutinous rice paste (for filling)
Seasoning Ingredients- 4 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 1 Tbsp sugar
- 3 Tbsp anchovy sauce (myeolchi aekjeot)
- 1 Tbsp mulberry or plum extract
- 4 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 1 Tbsp sugar
- 3 Tbsp anchovy sauce (myeolchi aekjeot)
- 1 Tbsp mulberry or plum extract
Cooking Instructions
Step 1
We’ll be making stuffed cucumbers using Baekdadagi cucumbers. They are easier to prepare and have a crisper texture than other varieties, so I prefer them. Wash the cucumbers thoroughly using coarse salt to clean and trim them.
Step 2
Let’s make the brine for pickling the cucumbers! In a pot, combine 800ml of water with 4 Tbsp of coarse salt and bring it to a boil. Stir until the salt is completely dissolved.
Step 3
Cut the cleaned cucumbers into appropriate bite-sized pieces. Leave about 1cm at the stem end and make a cross-shaped cut, dividing them into 4 sections, but not all the way through. Making 5-6 slits per cucumber is ideal for the filling to penetrate well. Once the brine starts boiling, turn off the heat and add the cucumbers to brine for about 30 minutes. I turned the cucumbers occasionally to ensure they brine evenly.
Step 4
While the cucumbers are brining, let’s prepare the delicious filling! In a large bowl, combine 4 Tbsp gochugaru, 1 Tbsp minced garlic, 1 Tbsp sugar, 3 Tbsp anchovy sauce, and 1 Tbsp mulberry or plum extract. Mix well.
Step 5
Finely chop 1/4 onion and add it to the seasoning mixture. The sweetness of the onion will enhance the flavor.
Step 6
Add 1 Tbsp of prepared glutinous rice paste to the seasoning mixture. The rice paste will help the filling adhere nicely to the cucumbers.
Step 7
Wash and prepare one bunch of chives. Fresh chives add a wonderful aroma and flavor to the stuffed cucumbers.
Step 8
Chop the prepared chives into pieces that are easy to insert into the slits of the cucumbers. Cutting them into manageable lengths will make stuffing much easier.
Step 9
Finally, add the chopped chives to the seasoning mixture and gently toss to combine. This completes the filling for your stuffed cucumbers! ^^
Step 10
Drain the cucumbers that have been brining for 30 minutes and rinse them lightly under running water. Be careful not to wash away too much of the salt. It’s important to drain them thoroughly.
Step 11
The cucumbers are well-brined when they bend slightly like this. If they don’t seem sufficiently brined, you can extend the brining time. Adjust based on the cucumbers’ texture.
Step 12
Once the cucumbers are adequately drained, take each one and carefully insert the prepared filling into the cross-shaped slits. Pack them tightly but gently. Arrange the stuffed cucumbers neatly in a container and refrigerate for at least one day before serving them chilled. If you prefer a saltier taste, feel free to adjust the seasoning to your preference.
