Authentic Korean Oi Sobagi (Spicy Stuffed Cucumber Kimchi) Recipe

Ingredients

  • 12 small cucumbers (approximately 1.5 pounds)
  • 1 cup coarse sea salt
  • 1 carrot, thinly sliced
  • 1 bunch of garlic chives, cut into 1-inch lengths
  • 10 cloves of garlic, minced
  • 1/2 cup Korean hot pepper flakes (gochugaru)
  • 1/3 cup fish sauce
  • 1/3 cup sugar
  • 2 cups of water
  • 1 onion, thinly sliced

Steps and instructions

  1. Wash the cucumbers thoroughly and trim off the ends. Cut the cucumbers into halves, lengthwise.
  2. In a large bowl, dissolve 1/2 cup of sea salt in 2 cups of water.
  3. Soak the cucumber halves in the salt water for about 30 minutes to draw out moisture and make them crispy.
  4. While the cucumbers are soaking, prepare the stuffing. In a separate bowl, combine the carrot, garlic chives, garlic, Korean hot pepper flakes, fish sauce, sugar, and the remaining 1/2 cup of sea salt.
  5. After 30 minutes, drain the cucumbers and rinse them under cold water. Gently squeeze out any excess water.
  6. Stuff the cucumber halves with the carrot mixture, making sure to fill them completely.
  7. Place the stuffed cucumbers in a clean, airtight container. Pour any remaining seasoning from the stuffing over the cucumbers.
  8. Let the cucumbers marinate in the refrigerator for at least 24 hours before serving to let the flavors develop.
  9. Before serving, garnish with thinly sliced onions.

Tools for making

  • Cutting board - Used for chopping and preparing the ingredients.
  • Knife - Essential for cutting the cucumbers, carrots, garlic chives, and onions.
  • Large bowl - Used for soaking the cucumbers in salt water and mixing the stuffing ingredients.
  • Measuring cup - Needed to accurately measure the sea salt, fish sauce, sugar, and water.
  • Spoon - Used for mixing the stuffing ingredients and filling the cucumbers.
  • Airtight container - Used to store and marinate the stuffed cucumbers in the refrigerator.

Recipe variations

  • Use different types of cucumbers such as English cucumbers or Persian cucumbers.
  • Experiment with different stuffing ingredients like radishes, cabbage, or daikon radish.
  • Add a spicy twist by including chopped jalapenos or chili peppers in the stuffing mixture.
  • For a vegetarian or vegan option, omit the fish sauce and substitute it with soy sauce or tamari.
  • Try different seasonings or spices like sesame oil, ginger, or sesame seeds.
  • Include other vegetables in the stuffing like bell peppers, zucchini, or mushrooms.
  • Add a touch of sweetness by incorporating honey or maple syrup in the seasoning mixture.
  • Make it spicier by increasing the amount of Korean hot pepper flakes.
  • Experiment with different ratios of sugar and salt to adjust the level of sweetness and saltiness.
  • Include herbs like cilantro or mint for added freshness.

Recipe overview

Oi Sobagi is a traditional Korean dish, a type of kimchi made with small cucumbers. This refreshing and spicy pickle is a popular side dish, snack, or accompaniment to rice during the hot summer months. Making Oi Sobagi at home allows you to adjust the seasoning to your taste, and it's a simpler and quicker alternative to cabbage kimchi. The key to making a delicious Oi Sobagi is using fresh, crunchy cucumbers and giving them enough time to marinate in the flavorful stuffing. This recipe will guide you through the process of making your own Oi Sobagi, which includes soaking cucumbers in a brine, preparing a flavorful stuffing, and marinating the cucumbers to let the flavors develop.

Common questions

  1. How long does it take to make Oi Sobagi?
    It takes approximately 30 minutes for soaking the cucumbers and preparing the stuffing. After that, the cucumbers need to marinate in the refrigerator for at least 24 hours before serving to let the flavors develop.
  2. Can I use regular cucumbers instead of small cucumbers?
    Yes, you can use regular cucumbers for this recipe. However, small cucumbers are traditionally used in Oi Sobagi as they have a crispier texture.
  3. Can I reduce the amount of salt used in the recipe?
    The salt is essential for drawing out moisture from the cucumbers and adding flavor. However, if you are concerned about the salt content, you can reduce it slightly. Keep in mind that reducing salt may affect the texture and taste of the final dish.
  4. Can I adjust the spiciness of Oi Sobagi?
    Yes, you can adjust the spiciness to your preference. If you prefer a milder version, you can reduce the amount of Korean hot pepper flakes (gochugaru) used. Conversely, if you prefer it spicier, you can add more hot pepper flakes.
  5. How long does Oi Sobagi last?
    Oi Sobagi can be stored in an airtight container in the refrigerator for up to 1 week. However, it is best consumed within the first few days to enjoy its freshness and crispiness.

Serving dishes and utensils

  • Cutting board - Use a cutting board to safely cut and prepare the cucumbers, carrots, and onions.
  • Knife - A sharp knife is essential for slicing the cucumbers, carrots, garlic, and onions.
  • Large bowl - You'll need a large bowl to dissolve the salt and water, as well as to soak the cucumbers.
  • Mixing bowl - Use a mixing bowl to combine the stuffing ingredients, such as the carrot, garlic chives, garlic, hot pepper flakes, fish sauce, sugar, and salt.
  • Airtight container - Store the stuffed cucumbers in an airtight container while they marinate in the refrigerator.

Origin stories

Oi Sobagi, a delightful cucumber kimchi, hails from the vibrant culinary landscape of South Korea. This dish, a summertime favorite, is a refreshing deviation from its more renowned cousin, the cabbage Kimchi. With a history deeply rooted in agricultural practices, Oi Sobagi was traditionally made during the cucumber harvest season as a means of preserving the excess produce. In a country where each season brings a plethora of different ingredients, Korean cuisine has developed a wide array of Kimchi varieties, each with its unique charm and Oi Sobagi is a testament to that diversity. Like a summer's tale, the crispness of the cucumber and the tangy, spicy stuffing transports you to the bustling markets of Seoul, where the air is filled with the distinctive aroma of Kimchi.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.