Flavorful Stuffed Cucumbers (Oi Sobak-i) – Korean Style
Authentic Oi Sobak-i Recipe Using Rehydrated Dried Chilies for Deeper Flavor
Cucumbers are a wonderful ingredient, known for their diuretic and detoxifying properties. They help reduce swelling and cleanse the body by removing impurities and vascular waste, leading to cleaner blood. Today, we’ll be making delicious Oi Sobak-i, inspired by Chef Kim Dae-seok’s secret techniques. The star of this recipe is the special method of rehydrating dried chilies, which imparts a uniquely rich and complex flavor. I’ll guide you step-by-step, making it easy for anyone to follow!
Ingredients for Oi Sobak-i
- 8 fresh cucumbers
- 1 bunch fresh chives
- 1/3 cup coarse salt for brining
- 7 dried red chilies
- 2 Tbsp cooked rice (cooled)
- 2 Tbsp chopped salted shrimp
- 1/3 cup anchovy sauce
- 1/4 pear
- 1/4 carrot
- 1/2 onion
- 1/2 cup red chili powder
- 1 Tbsp sugar
- 2 Tbsp toasted sesame seeds
- 1 handful minced garlic (or whole cloves)
- 1/3 Tbsp ‘New Sugar’ (optional, for enhanced sweetness)
- 1/2 cup water
Cooking Instructions
Step 1
First, wash the cucumbers thoroughly under running water, gently rubbing off the bumpy texture. Trim off the ends, then cut each cucumber in half, and then in half again, resulting in four equal pieces. Depending on the length of your cucumbers, you can cut them into four or three sections.
Step 2
Now, make cross-shaped slits into each cucumber piece. It’s best to leave about 1 cm of the tip uncut to make stuffing easier. To prevent the cucumber from slipping while you cut, place it upright in a small bowl or ramekin and make the slits. This makes the process safer and more convenient.
Step 3
Prepare 1/3 cup of coarse salt. This salt will be used to brine the cucumbers to perfection.
Step 4
Carefully insert the prepared salt into the slits you made in the cucumbers. This ensures that the seasoning penetrates evenly throughout the cucumber, resulting in a much tastier Oi Sobak-i.
Step 5
It’s crucial for the cucumbers to be well-brined for the seasoning to taste just right when you add the stuffing. The brining process is the key to delicious Oi Sobak-i.
Step 6
As one of Chef Kim Dae-seok’s special techniques, prepare 1/3 Tbsp of ‘New Sugar’ and 1/2 cup of water. Combine these in a small bowl and stir until the sugar is completely dissolved, with no lumps.
Step 7
Pour the dissolved ‘New Sugar’ water over the brining cucumbers. Let them brine for at least 1 hour, ensuring they are evenly seasoned. After about 30 minutes, carefully flip the cucumbers to allow the salt to penetrate uniformly.
Step 8
Rinse the brined cucumbers gently in cold water just once. If you rinse them too much, the saltiness will be lost, making the final dish taste bland. A light rinse, similar to a fresh kimchi, is ideal.
Step 9
Place the rinsed cucumbers upright, with the slit side facing down, on a colander to drain. Allow them to drain for about 30 minutes. This ensures excess water is removed, preventing the stuffing from becoming watery.
Step 10
Now it’s time to prepare the rehydrated dried chilies, which are a secret ingredient for our Oi Sobak-i. Take 7 dried red chilies, add a little water, and let them soak for about 10 minutes until softened. Once rehydrated, cut them into manageable pieces with scissors.
Step 11
To the rehydrated chilies, add the base ingredients for the kimchi filling. Include 2 Tbsp of cooled cooked rice, 2 Tbsp of chopped salted shrimp, and 1/3 cup of anchovy sauce.
Step 12
Mix these ingredients well and let them sit for about 30 minutes. This allows the flavors to meld and deepen.
Step 13
Prepare 1/4 pear for natural sweetness and a refreshing taste, a handful of whole garlic cloves for pungency, and half a small piece of ginger for aroma. (If you’re using ginger powder, you can substitute it here.)
Step 14
Since the pear is soft and watery, add it to the blender first and blend it into a puree. Then, add the minced garlic, the rehydrated chilies, and the rest of the seasoning ingredients in order. Adding them in this sequence helps them blend smoothly.
Step 15
All the ingredients have been blended into a smooth paste. Thanks to the rehydrated chilies, the color of the seasoning is beautifully vibrant. This mixture will be the heart of our Oi Sobak-i’s flavor.
Step 16
Finely julienne 1/4 carrot to add a crisp texture. Ensure the shreds are not too thick so they mix well with the seasoning.
Step 17
Blanch the julienned carrots in boiling water for just 15-20 seconds. This minimal cooking helps preserve their vitamins while maintaining a pleasant crunch. Immediately rinse them in cold water to stop the cooking process and then drain them thoroughly.
Step 18
Thinly slice half an onion after cutting it in half. The sweetness of the onion will enhance the overall flavor profile of the kimchi filling.
Step 19
Wash the fresh chives thoroughly, remove excess water, and cut them into approximately 3 cm lengths. (You can also cut them shorter, about 1 cm, for a different texture if you prefer.)
Step 20
In a bowl with the blended seasoning paste, add 1/2 cup of red chili powder, 1 Tbsp of sugar, and 2 Tbsp of toasted sesame seeds. Mix everything together well.
Step 21
Add the sliced onion, chives, and carrots to the seasoning mixture in that order. Gently toss to combine. The stuffing should be relatively thick to prevent too much liquid from seeping out during fermentation. Aim for a consistency that feels slightly stiff.
Step 22
As you can see, the stuffing has a nice, thick consistency and doesn’t look watery. This is the perfect texture for stuffing Oi Sobak-i.
Step 23
Now for the final stuffing step! Carefully fill the slits in the cucumbers with the prepared kimchi seasoning. Make sure to spread some seasoning on the sides of the cucumber as well for maximum flavor.
Step 24
Arrange the stuffed cucumbers neatly in a kimchi container. Instead of refrigerating immediately, let them sit at room temperature for about a day to allow for initial fermentation. Then, transfer them to your kimchi refrigerator for longer storage and to develop a deeper, richer flavor.
