Crisp Oi Sobagi (Stuffed Cucumber Kimchi)

Ingredients

• Using straight cucumbers makes prepping them much easier.
• The onion is one small one, but if using a medium size, 1/2 onion is enough.
• Rub the cucumbers gently with a soft sponge or fine salt so they do not bruise, removing the prickles from the skin, then wash them clean.
• Because it does not keep for very long, it is best to make only enough to finish within ten days.

Steps

1. Cut the vegetables

   

   

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   Trim off both ends and cut each cucumber in half.

   You can also cut them into 3 to 4 pieces.

   

   

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   Slit each piece into a cross shape, leaving a little attached at the base.

   Cutting them in half rather than into 4 pieces yields fewer pieces overall, which I found takes less effort and is much easier when stuffing the seasoning.

   

   Stack the cucumbers neatly in a large bowl for pickling.

   

   

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   Cut the garlic chives into short pieces, about 1.5 cm. Use the white root ends for soup or savory pancakes instead of the stuffing.

   If they are cut too long, the stuffing does not look tidy.

   Julienne the Korean radish and onion finely, then cut them to about the same length as the chives.

2. Salt the cucumbers

   

   

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   Pour 8 cups of water and 2/3 cup of coarse sea salt into a pot, bring it to a rolling boil, and dissolve the salt.

   There is no need to boil it long; once the salt is dissolved...

   

   Pour the hot brine directly over the cucumbers.

   

   

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   As soon as you pour the hot brine, the cucumbers will turn a more vivid green and their stiff surface will soften slightly.

   Salting them in hot brine gives the cucumbers a delightfully crisp texture and keeps them from turning mushy.

   Press them down with a plate so they do not float, and salt for 30 minutes to 1 hour.

   Adjust the salting time depending on the thickness of your cucumbers.

   

   

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   They should bend smoothly without snapping when you flex them like this.

   Rinse one in water, cut off a small piece, and check the seasoning.

   Since the stuffing is well-seasoned, it is crucial that the cucumbers are salted gently and not salty at all. (If they taste too salty, soak them briefly in water to draw out the salt.)

   Rinse lightly under running water and drain thoroughly.

   If you drain them poorly, the excess water will wash away and dilute the seasoning, dulling the flavor and making the kimchi spoil easily.

3. Make the stuffing

   

   Now make the stuffing seasoning for the stuffed cucumber kimchi.

   First, add the sliced radish and onion to a bowl...

   Add 1 cup of gochugaru, 3 tbsp of minced garlic, 1/2 tbsp of minced ginger, 2 tbsp of salted fermented shrimp, 2 tbsp of fish sauce, 2 tbsp of sugar, and 2 tbsp of toasted sesame seeds—everything except the broth—and mix well. If you want to use green plum syrup, you will need to add more than the amount of sugar to get the seasoning right.

   Also, if you do not like fish sauce, you can season it with salted fermented shrimp alone.

   

   

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   As the radish sits, the mixture will naturally soften, but since the garlic chives still need to go in, you want to add extra moisture to keep the seasoning juicy.

   Pour in anchovy broth or plain water little by little until you reach the right consistency.

   

   

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   If you mix in the garlic chives from the start, they can develop a raw, grassy taste, so add them at the end like this, toss gently...

   and let them wilt down.

   That completes the stuffing for the stuffed cucumber kimchi.

   If you prepare the stuffing and let it sit while the cucumbers are brining, the flavors will meld nicely, giving it a vibrant color and great flavor.

4. Stuff the cucumbers

   

   Rub a little seasoning on a cucumber to do a final taste check, and add more saltiness or sweetness if needed.

   Stuff each cucumber carefully, pacing yourself so you do not run out of filling, and coat the outside lightly with seasoning as well.

5. Finish

   

   The flavorful oi sobagi is complete.

   We ate some right away yesterday for a fresh taste, and this is what it looked like when I took it out this morning for photos.

   Liquid will collect at the bottom overnight, so simply flip the top and bottom pieces around before enjoying.

   

   

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   When you make oi sobagi like this, all your other side dishes take a back seat and you reach for only this.

   I think this rice thief of an oi sobagi will be my favorite side dish for a while.

   Because it does not keep for very long, it is best to make only enough to finish within ten days.

Ppunwife's tips

• Salting the cucumbers in hot brine gives them a delightfully crisp texture and keeps them from turning mushy.
• Since the stuffing is well-seasoned, it is crucial that the cucumbers are salted gently and not salty at all. (If they taste too salty, soak them briefly in water to draw out the salt.)
• If you drain them poorly, the excess water will wash away and dilute the seasoning, dulling the flavor and making the kimchi spoil easily.
• If you mix in the garlic chives from the start, they can develop a raw, grassy taste, so add them at the end, toss gently, and let them wilt down.
• Liquid will collect at the bottom overnight, so simply flip the top and bottom pieces around before enjoying.

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