Easy Cucumber Kimchi (Oi Sobagi)
Easy Cucumber Kimchi (Oi Sobagi)
How to Make Delicious Cucumber Kimchi at Home: Easier to Eat with Special Cuts!
This season is exciting because affordable cucumbers allow us to make various side dishes! While Oi Sobagi (stuffed cucumbers) can sometimes feel daunting to prepare, this special cutting technique makes them incredibly easy to eat and wonderfully delicious. Let’s make some tasty cucumber kimchi right away!
Main Ingredients- 12 cucumbers
- 1/2 bunch of chives
- 5 Tbsp coarse salt (for salting)
Seasoning Ingredients- 6 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp fish sauce (e.g., Kkanari aekjeot)
- 4 Tbsp plum extract (maesil cheong)
- 2 Tbsp minced garlic
- 1 tsp minced ginger
- 3 Tbsp toasted sesame seeds
- 6 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp fish sauce (e.g., Kkanari aekjeot)
- 4 Tbsp plum extract (maesil cheong)
- 2 Tbsp minced garlic
- 1 tsp minced ginger
- 3 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, prepare 12 cucumbers. Scrub them thoroughly with 1 Tbsp of coarse salt to clean them. This helps remove any residual pesticides or dirt. Rinse the cucumbers and set them aside to drain.
Step 2
Slice the washed cucumbers into approximately 5cm (2-inch) lengths. Slicing them too thinly might make it difficult to stuff later.
Step 3
Now, let’s make special cuts in the cucumbers. On one side of each cucumber, make 3-4 deep slits. Making slits from both sides, resembling a cross, will make stuffing much easier and help the cucumbers salt more effectively, resulting in a crispier texture. This method not only looks appealing but also enhances the flavor.
Step 4
Place the cut cucumbers in a bowl and toss them with 2 Tbsp of coarse salt to pickle. It’s important to toss them gently to avoid breaking the cucumbers. This process helps draw out moisture, leading to a crunchier texture.
Step 5
After salting the cucumbers for about 30 minutes, carefully insert a little more salt (about 2 Tbsp total) into the slits you made. Adding salt between the cuts ensures even salting and further enhances the crispiness.
Step 6
Allow the salted cucumbers to pickle for about 1 hour and 30 minutes. Flipping them once or twice during this time will ensure even pickling.
Step 7
Usually, you’d squeeze out the water from the pickled cucumbers before mixing with the filling. However, this time, we’ll lightly rinse off some of the salt for a milder taste. Gently rinse the pickled cucumbers under running water to remove excess salt, then drain them well in a colander.
Step 8
Meanwhile, finely chop 1/2 bunch of chives into about 1cm (1/3-inch) pieces. In a bowl, combine the chopped chives with 3 Tbsp of fish sauce and 4 Tbsp of plum extract, mixing well.
Step 9
Add 3 Tbsp of toasted sesame seeds to the mixture and stir to create a delicious seasoning. The sweet and savory seasoning will blend beautifully with the chives, enhancing the flavor of the cucumber kimchi.
Step 10
Combine all the prepared seasoning ingredients and gently mix them with the chives. Ensure the seasoning is evenly distributed throughout the chives.
Step 11
While the well-pickled cucumbers are draining, prepare the chive filling. Discard any water from the cucumbers and handle them carefully to maintain their shape.
Step 12
You’ll notice the cucumbers are perfectly crisp and well-pickled. This stage of pickling is crucial for achieving the best flavor in your Oi Sobagi.
Step 13
Now, carefully stuff the prepared chive filling into the slits of each cucumber. Gently open the cuts and generously fill them with the mixture. This looks appetizing and makes them a delight to eat!
Step 14
Arrange the stuffed cucumber kimchi snugly in an airtight container. While you can enjoy it immediately, I prefer a slightly fermented taste. I let it ferment at room temperature overnight before transferring it to the kimchi refrigerator to chill. This method yields a cucumber kimchi with a deeper, richer flavor.
