Crispy Whole Cucumber Kimchi (Oi Sobagi)
Crispy Whole Cucumber Kimchi (Oi Sobagi)
Stay Crisp and Fresh! How to Make Whole Cucumber Kimchi That Lasts
This recipe brings the refreshing coolness of autumn to your table with vibrant whole cucumber kimchi! Learn how to make this delicious side dish that stays wonderfully crisp and doesn’t turn brown, even after days. Perfect for beginners and seasoned cooks alike!
Ingredients for Cucumber Kimchi- 5 cucumbers (choose plump and fresh ones)
- 150g chives (approx. 2 handfuls)
- 7 Tbsp coarse sea salt (for washing and brining)
Flavorful Filling Ingredients- 4 Tbsp Korean chili flakes (gochugaru, approx. 40g – adjust to your spice preference)
- 1 Tbsp sugar (approx. 10g, adds a touch of sweetness and depth)
- 3 Tbsp plum extract (maesilcheong, approx. 30g, for a refreshing, natural sweetness)
- 3 Tbsp anchovy sauce (fish sauce, approx. 30g, for umami)
- 1/2 Tbsp salted fermented shrimp (saeu-jeot, approx. 10g, finely minced)
- 2 Tbsp minced garlic (approx. 20g, for a pungent aroma)
- 4 Tbsp Korean chili flakes (gochugaru, approx. 40g – adjust to your spice preference)
- 1 Tbsp sugar (approx. 10g, adds a touch of sweetness and depth)
- 3 Tbsp plum extract (maesilcheong, approx. 30g, for a refreshing, natural sweetness)
- 3 Tbsp anchovy sauce (fish sauce, approx. 30g, for umami)
- 1/2 Tbsp salted fermented shrimp (saeu-jeot, approx. 10g, finely minced)
- 2 Tbsp minced garlic (approx. 20g, for a pungent aroma)
Cooking Instructions
Step 1
First, lightly rinse the cucumbers under running water to remove any dirt. Then, take some coarse sea salt in your hand and gently rub the surface of the cucumbers to clean them. This step thoroughly cleans the cucumber skin and also helps to sterilize it.
Step 2
After scrubbing, rinse the cucumbers again under running water to wash away any remaining salt and impurities.
Step 3
Trim off the ends of the cucumbers. Then, cut each cucumber lengthwise into 4 pieces. Aim for pieces that are not too thin, making them easier to stuff later.
Step 4
Carefully make a cross-shaped incision (+) into each of the four cucumber pieces. This allows the filling to penetrate deeply into the cucumber, infusing it with flavor. Be gentle to avoid breaking the cucumber pieces.
Step 5
In a pot, bring 1 liter of water and 3 tablespoons of coarse sea salt (from the total of 7 Tbsp) to a rolling boil. Using boiling water helps to keep the cucumbers extra crisp.
Step 6
Pour the hot boiling salt water over the prepared cucumbers, ensuring it gets into the slits. Submerge the cucumbers in the water and let them sit for about 5 minutes. This brief brining is key to maintaining their crispness.
Step 7
After 5 minutes, remove the cucumbers from the hot water and quickly rinse them under cold running water. This rapid cooling helps to lock in their crunchy texture.
Step 8
Place the rinsed cucumbers in a bowl and sprinkle the remaining 4 tablespoons of coarse sea salt evenly over them. Let them brine for about 20 minutes, turning them once or twice halfway through for even salting.
Step 9
While the cucumbers are brining, thoroughly wash the chives under running water and drain them completely. Excess water can dilute the filling, so it’s best to use a colander or pat them dry with paper towels.
Step 10
Cut the drained chives into approximately 5cm lengths. This size is convenient for stuffing into the cucumber slits.
Step 11
Now, let’s make the delicious filling! In a bowl, combine the Korean chili flakes, sugar, plum extract, anchovy sauce, minced salted fermented shrimp, and minced garlic. Mix well to create the paste. If your salted fermented shrimp isn’t already minced, finely chop it for a smoother filling.
Step 12
Add the chopped chives to the prepared seasoning paste. Gently mix them together, ensuring the chives are evenly coated with the seasoning.
Step 13
Drain the brined cucumbers and gently stuff the chive filling into the slits of each cucumber piece. You can also lightly coat the outside of the cucumber with some of the filling for extra flavor.
Step 14
Arrange the stuffed cucumbers neatly in an airtight container. Avoid packing them too tightly to allow for better air circulation during fermentation.
Step 15
Seal the container and let the cucumber kimchi ferment at room temperature for about 6 hours. Once it develops a pleasant kimchi aroma, transfer it to the refrigerator to store and enjoy. Enjoy your homemade oi sobagi!
