Crunchy Stuffed Cucumbers (Oi Sobagi)
Crunchy Stuffed Cucumbers (Oi Sobagi)
How to Make Deliciously Crunchy Stuffed Cucumbers: The Flavorful Seasoning
I wish I had made more of this refreshing stuffed cucumber dish! It’s perfect for whetting your appetite. The freshly mixed kimchi adheres wonderfully to the palate, adding another ‘rice thief’ to our meal. After salting the cucumbers to achieve a delightful chewiness, I filled them with a savory and spicy seasoning. Oh my, these are disappearing so fast, even before they’ve had a chance to ferment properly! I reduced the quantity because I tend to make things in large batches, so I regret not making more. If I’d known, I should have made more~ ㅠㅠ
Stuffed Cucumber Ingredients- 5 cucumbers (medium-sized, similar length)
- 150g chives
- 1/2 onion
Seasoning- 5 Tbsp red chili flakes (gochugaru)
- 3 Tbsp anchovy sauce (fish sauce)
- 1 Tbsp salted shrimp (minced)
- 4 Tbsp plum extract (maesilcheong)
- 3 Tbsp minced garlic
- 0.5 Tbsp minced ginger
- 3 Tbsp toasted sesame seeds
Salting Cucumbers- 3 Tbsp coarse salt
- 5 Tbsp red chili flakes (gochugaru)
- 3 Tbsp anchovy sauce (fish sauce)
- 1 Tbsp salted shrimp (minced)
- 4 Tbsp plum extract (maesilcheong)
- 3 Tbsp minced garlic
- 0.5 Tbsp minced ginger
- 3 Tbsp toasted sesame seeds
Salting Cucumbers- 3 Tbsp coarse salt
Cooking Instructions
Step 1
First, prepare all the ingredients for the stuffed cucumbers. Wash the cucumbers thoroughly and pat them dry. Trim the ends and cut the chives into approximately 3cm lengths. Finely mince or blend the onion, garlic, and ginger.
Step 2
Make cuts into the cucumbers, stopping about 1cm from the end. Rotate the cucumber and make another cut, forming a cross shape (like an asterisk or asterisk mark) by cutting about 1cm deeper. Gently insert a pinch of coarse salt into each cut, ensuring it reaches the core.
Step 3
Arrange the salted cucumbers in a bowl and let them salt for 2 hours. Flip them halfway through to ensure they are evenly salted and become pleasantly chewy and slightly wilted.
Step 4
While the cucumbers are salting, let’s prepare the flavorful seasoning. Finely chop the chives into roughly 3cm lengths.
Step 5
In a large bowl, combine the chopped chives with the minced onion, garlic, and ginger (if blended, add the paste). Add the red chili flakes (5 Tbsp), anchovy sauce (3 Tbsp), minced salted shrimp (1 Tbsp), plum extract (4 Tbsp), and toasted sesame seeds (3 Tbsp). Mix all the seasoning ingredients thoroughly until well combined.
Step 6
Let the prepared seasoning sit for about 10-15 minutes. This allows the ingredients to meld and the chili flakes to soften, enhancing the overall flavor.
Step 7
After 2 hours, you’ll notice that the cucumbers have released water and have become soft and pliable, making them easy to open for stuffing.
Step 8
Gently squeeze the salted cucumbers by hand to remove excess water. Pressing out the moisture firmly will result in a crisp and crunchy stuffed cucumber.
Step 9
Transfer the seasoning to a large bowl, or use a wide plate or pan for easier stuffing. This step is optional and aims to make the stuffing process more comfortable.
Step 10
Now, carefully stuff the prepared seasoning into the cuts of each cucumber. Ensure the filling is packed well into every crevice. Your delicious stuffed cucumbers are now complete!
Step 11
Arrange the stuffed cucumbers neatly in an airtight container. They are ready to eat immediately but will develop even deeper flavors after a day at room temperature or a few days in the refrigerator. Enjoy your delightful homemade Oi Sobagi!
