Crispy Summer Oi Sobagi (Stuffed Cucumber Kimchi)
A summer kimchi made by brining cucumbers in boiling salt water for crunch and stuffing them with garlic chive filling.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Brining seasonal cucumbers in boiling salt water keeps them from turning mushy and maintains a crisp texture for a long time. Stuffed with a spicy garlic chive and onion filling, it is a great summer side dish for rice.
- Servings
- about 8–10 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Korean cucumber (joseon-oi)10 (white cucumbers)
- Garlic chives (buchu)200 g
- Onion1/2
Brine
- Water10 cups
- Coarse sea salt1 cup
Seasoning
- Gochugaru (Korean chili flakes)8 tbsp
- Minced garlic3 tbsp
- Anchovy fish sauce (or sand lance)3 tbsp
- Salted fermented shrimp (saeujeot)1 tbsp
- Sugar2 tbsp
- Minced ginger1/2 tbsp
- Anchovy broth1/2 cup
- Toasted sesame seedsas needed
- Korean cucumbers (joseon-oi) are crisp and best suited for stuffed cucumber kimchi.
- Brining with boiling salt water prevents the cucumbers from turning mushy and keeps them crisp for a long time. After brining for around 1 hour, rinse once in clean water and drain.
- If you reduce the gochugaru by half and grind in 2-3 red chili peppers, the color turns even prettier and it tastes pleasantly spicy.
Steps
1. Korean cucumbers (joseon-oi) are crisp and best suited for stuffed cucumber kimchi.
Rub 10 cucumbers with coarse sea salt, then rinse them in clean water.
2. Cut the cucumbers into 4 pieces, then make a crosswise slit, leaving about 1 cm at the end.
Placing wooden chopsticks in front of the cucumber makes cutting the slits very easy.
3. Add 1 cup of coarse sea salt to 10 cups of water and bring to a rolling boil.
4. Pour the boiling salt water directly over the cucumbers.
Brining with boiling salt water prevents the cucumbers from turning mushy and keeps them crisp for a long time.
After brining for around 1 hour, rinse once in clean water and drain.
5. While the cucumbers are brining, prepare the stuffing ingredients and make the seasoning.
Cut the garlic chives and onion into 1-2 cm lengths and add the seasoning ingredients together.
If you reduce the gochugaru by half and grind in 2-3 red chili peppers, the color turns even prettier and it tastes pleasantly spicy.
6. Mix gently without kneading too roughly.
Tightly pack the seasoned filling into the brined cucumbers.
Pack tightly into two containers and your oi sobagi (stuffed cucumber kimchi) is finished.
In weather like this, let it ferment slightly at room temperature for 24 hours, then store in the refrigerator to eat.
Ppunwife's tips
- Placing wooden chopsticks in front of the cucumber makes cutting the slits very easy.
- Brining with boiling salt water prevents the cucumbers from turning mushy and keeps them crisp for a long time.
- Mix gently without kneading too roughly.
- In weather like this, let it ferment slightly at room temperature for 24 hours, then store in the refrigerator to eat.
FAQ
Why do you brine the cucumbers in boiling salt water?
Pouring boiling salt water directly over the cucumbers keeps them from easily turning mushy over time and preserves their crisp texture for a long time.
Is there an easy way to make the crosswise slits in the cucumbers?
If you place wooden chopsticks in front of the cucumber as a stopper while cutting, you can easily shape them without accidentally slicing through the end.
Is there a tip to make the filling more spicy and vibrant?
If you reduce the gochugaru by half and grind 2 to 3 red chili peppers into the mix, the color becomes much prettier and it adds a pleasant spiciness.
Can I use a different fish sauce instead of anchovy fish sauce?
You can substitute sand lance fish sauce (kkanari-aekjeot) for the anchovy fish sauce.
How do I ferment and store the finished oi sobagi?
Ferment it lightly at room temperature for about 24 hours, then keep it chilled in the refrigerator to enjoy.
