Easy and Delicious Chopped Cucumber Kimchi (Oi Sobagi)
Classic Cucumber Kimchi vs. Convenient Chopped Cucumber Kimchi
Cucumber kimchi (Oi Sobagi) is a delightful side dish, known for its refreshing crunch and savory flavor. However, eating the traditional whole stuffed cucumber can sometimes be a bit inconvenient. This recipe introduces a ‘chopped’ version of Oi Sobagi that retains all the wonderful flavors while being significantly easier to serve and eat. Get ready for a perfectly seasoned, crisp, and incredibly convenient kimchi experience!
Main Ingredients for Filling
- 15 cucumbers
- 50-80g Korean radish (about 1 small piece)
- 2/3 bunch chives
- 1 onion (medium-sized)
Seasoning Ingredients
- 10 Tbsp red pepper flakes (gochugaru)
- 3 Tbsp minced garlic
- 1 clove ginger (minced)
- 3 Tbsp fermented shrimp (saeujeot, finely chopped)
- 3 Tbsp anchovy sauce (myeolchi aekjeot)
- 2-3 Tbsp sand lance fish sauce (kkanaari aekjeot, adjust to taste)
- 3 Tbsp sugar
- Pinch of MSG or seasoning powder (optional)
- 2 Tbsp sweet rice flour
- 400ml water (for making sweet rice paste)
Brining Liquid Ingredients
- 3 liters water
- 6 Tbsp salt
- 10 Tbsp red pepper flakes (gochugaru)
- 3 Tbsp minced garlic
- 1 clove ginger (minced)
- 3 Tbsp fermented shrimp (saeujeot, finely chopped)
- 3 Tbsp anchovy sauce (myeolchi aekjeot)
- 2-3 Tbsp sand lance fish sauce (kkanaari aekjeot, adjust to taste)
- 3 Tbsp sugar
- Pinch of MSG or seasoning powder (optional)
- 2 Tbsp sweet rice flour
- 400ml water (for making sweet rice paste)
Brining Liquid Ingredients
- 3 liters water
- 6 Tbsp salt
Cooking Instructions
Step 1
Gently wash the cucumbers under running water. Avoid using harsh scrubbers or coarse salt, as they can damage the cucumber’s skin, leading to a softer texture. Rub them softly with your hands to clean.
Step 2
After washing, place the cucumbers on a colander to drain excess water thoroughly.
Step 3
While the cucumbers are draining, prepare the sweet rice paste. Whisk 2 Tbsp of sweet rice flour with 400ml of water until smooth. Cook over medium-low heat, stirring constantly with a spatula, until it thickens and comes to a gentle boil. Once it boils, remove from heat and let it cool completely.
Step 4
Cut each drained cucumber into 4 equal pieces lengthwise. Then, carefully remove the seedy core from the center of each piece. You can leave a small amount of seeds if you prefer.
Step 5
Now, cut each of the 4 cucumber quarters into 3 bite-sized pieces. This preparation makes the kimchi easy to stuff and eat.
Step 6
Place the cut cucumber pieces into a large bowl suitable for brining. In a pot, boil 3 liters of water with 6 Tbsp of salt until the salt is fully dissolved, creating a brine. Let this brine cool down slightly before pouring it over the cucumbers; it should be hot but not scalding (around 68-72°C or 154-162°F).
Step 7
Pour the slightly cooled hot brine over the cut cucumbers, ensuring they are submerged. Let them brine for 30 minutes. Brining in hot water helps keep the cucumbers crisp. To check if they’re ready, try bending a piece; it should be flexible and bend easily without snapping.
Step 8
While the cucumbers are brining, start preparing the vegetables for the filling.
Step 9
Wash the chives thoroughly, drain them well, and cut them into short, approximately 1-2 cm lengths.
Step 10
Peel the onion, then thinly slice it into julienne strips. Cut the julienned onion into lengths similar to the chopped chives.
Step 11
Peel the Korean radish and julienne it finely. Cut the radish strips to a similar length as the chives and onion. The radish adds a refreshing crispness to the kimchi.
Step 12
Once the cucumbers have finished brining (after 30 minutes), rinse them briefly under cold water to remove excess salt. Drain them very well in a colander. A good test for readiness is to gently bend a piece – it should be pliable.
Step 13
In a large mixing bowl, combine the seasoning ingredients: red pepper flakes, minced garlic, minced ginger, finely chopped fermented shrimp, anchovy sauce, sand lance fish sauce, sugar, and optionally, MSG or seasoning powder. For best results, chop the fermented shrimp finely before adding.
Step 14
Add the completely cooled sweet rice paste to the seasoning mixture in the bowl. The sweet rice paste acts as a binder and helps the seasoning adhere to the vegetables.
Step 15
Mix all the seasoning ingredients together thoroughly. Taste the seasoning and adjust the flavors according to your preference. You can add more red pepper flakes for heat or adjust the sugar and salt levels.
Step 16
In a separate, larger bowl, combine all the prepared filling vegetables: the chopped radish, chives, and onion. Pour the prepared seasoning mixture over the vegetables.
Step 17
Gently mix the vegetables and seasoning together with your hands, ensuring everything is evenly coated. Be careful not to overmix or mash the vegetables.
Step 18
Add the well-drained brined cucumber pieces to the bowl with the filling mixture. Gently toss everything together, making sure the filling is distributed evenly within and around the cucumber pieces. Taste one last time and adjust the seasoning if needed.
Step 19
Transfer the finished chopped cucumber kimchi into an airtight container. For optimal flavor development, let it sit at room temperature for about half a day to a full day to ferment slightly, then refrigerate. This allows the flavors to meld beautifully before enjoying.
