Oi Sobagi (Korean Stuffed Cucumber Kimchi)
User Reviews
5
Oi Sobagi (Korean Stuffed Cucumber Kimchi)
Description
Oi Sobagi (Korean Stuffed Cucumber Kimchi) starts with cucumbers cut partially through to create pockets for the spicy filling. After soaking the cucumbers in salted boiling water brine to soften and firm the texture, they are drained and stuffed with a mixture that includes Asian chives, grated carrot, finely chopped onion, Korean chili flakes (gochugaru), anchovy sauce, garlic, ginger paste, sugar, plum extract (optional), sesame seeds, and water. The filling coats both the inside and outside of the cucumbers, imparting layers of heat, umami, and subtle sweetness.
The salad-like preparation results in crisp, juicy cucumbers packed with a spicy and savory kimchi mix. This dish is not cooked but allowed to ferment slowly if desired. It can be eaten within a few days for a fresh and crunchy texture or left to ferment a day at room temperature, then refrigerated, where it continues to develop tanginess but remains crisp.
Oi Sobagi serves as a bright, cooling side dish that complements the richness of Korean meals. Its bold seasoning and the crunch of cucumbers provide a refreshing contrast, especially during warmer months or alongside heavier dishes.
Ingredients
- 8-10 cucumbers 4 English cucumbers or 6 Korean cucumbers, kirby variety
- 8 cup (2 liter) water
- 5 tbsp coarse salt Korean
Kimchi Filling
- 1 1/2 cup (360 ml) Asian chive about 1-inch long, sliced
- 1/4 onion finely chopped
- 1/2 cup (120 ml) carrot grated
- 6 tbsp gochugaru Korean chili flakes
- 5 tbsp anchovy sauce Korean
- 3 cloves garlic finely minced
- 1 tbsp ginger paste
- 1 tbsp sugar
- 1 tbsp plum extract optional, Korean, maeshil cheong
- 1 tbsp sesame seeds toasted
- 1/2 cup (120 ml) water
Instructions
- Cut through a cucumber in a cross pattern, but leave one end of the cucumber uncut. Put cucumbers in a large mixing bowl.
- Combine water and salt; bring to boil. Pour the boiling salted water over the cucumbers in a mixing bowl. Put a weight on top of the cucumbers so that they stay immersed in the salt brine. Let them sit for 1 hour, then drain.
- To make the kimchi filling, mix together the Asian chives, onion, carrot, Korean chili flakes, Korean anchovy sauce, garlic, ginger puree, sugar, Korean plum extract (optional), sesame seeds, and water in a mixing bowl.
- Stuff the cucumber with the kimchi filling, coating the outside of the cucumber with the filling as well. Stack the stuffed cucumber kimchi in an airtight container and cover.
To store and ferment cucumber kimchi
- Enjoy your cucumber kimchi within a few days for a fresh taste. For a fermented flavor, leave it at room temperature for a day, then refrigerate. It will slowly ferment in the fridge, staying crisp while the flavor deepens. Consume within a month, as this kimchi is not meant for long-term storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12people
Amount Per Serving
Calories 19 kcal
% Daily Value*
| Calories | 19kcal | 1% |
| Carbohydrates | 4g | 1% |
| Protein | 0.6g | 1% |
| Fat | 0.3g | 0% |
| Sodium | 403mg | 17% |
| Potassium | 74mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 52IU | 1% |
| Vitamin C | 1.5mg | 2% |
| Calcium | 8mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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