📝 About This Recipe
A quintessential summer staple in Korean households, Oi Sobagi features crisp Kirby cucumbers stuffed with a vibrant, spicy, and aromatic chive paste. These quick-fermented pickles offer an addictive explosion of texture, balancing the cooling crunch of fresh cucumber with the pungent depth of garlic, ginger, and fish sauce. Perfect for those who crave the bold flavors of traditional cabbage kimchi but want a refreshing, immediate result that brightens any meal.
🥗 Ingredients
Main Ingredients
- 6-8 pieces Kirby or Korean Cucumbers (about 2 lbs, firm and fresh)
- 2 tablespoons Coarse Korean Sea Salt (specifically for pickling)
The Kimchi Paste
- 1/2 cup Korean Chili Flakes (Gochugaru) (adjust for heat preference)
- 3 tablespoons Fish Sauce (anchovy or sand lance sauce)
- 1 tablespoon Salted Fermented Shrimp (Saeujeot) (finely chopped)
- 2 tablespoons Minced Garlic (freshly minced)
- 1 teaspoon Grated Ginger (peeled and grated)
- 1 tablespoon Sugar (granulated)
- 2 tablespoons Water (to loosen the paste)
Vegetables for Stuffing
- 1.5 cups Korean Chives (Bucha) (cut into 1-inch lengths)
- 1/4 cup Carrot (julienned into thin matchsticks)
- 1/4 cup Onion (thinly sliced)
👨🍳 Instructions
-
1
Rinse the cucumbers thoroughly under cold water and pat them dry. Trim off the very tips of both ends of each cucumber to remove any bitterness.
-
2
Cut each cucumber into pieces about 2.5 to 3 inches long. For each piece, stand it upright and make a vertical cross-cut (an 'X' shape) down through the center, leaving about 1/2 inch at the bottom intact so the pieces stay together.
-
3
Place the cut cucumbers in a large bowl and sprinkle the coarse sea salt over them. Gently toss to ensure the salt gets inside the slits. Let them sit for 30-40 minutes until they become slightly flexible; they should bend without snapping.
-
4
While the cucumbers are salting, prepare the kimchi paste. In a medium bowl, combine the gochugaru, fish sauce, chopped salted shrimp, minced garlic, grated ginger, sugar, and water. Stir well to form a thick, vibrant red paste.
-
5
Add the chopped Korean chives, julienned carrots, and sliced onions to the spice paste. Mix gently with a spoon or gloved hands to coat the vegetables evenly.
-
6
Rinse the salted cucumbers twice in cold water to remove excess salt. Drain them in a colander and pat them dry with a clean kitchen towel to ensure the paste adheres well.
-
7
Taking one cucumber piece at a time, gently open the slits and stuff a generous amount of the chive and spice mixture into the center. Ensure the stuffing is packed deep into the cross-cuts.
-
8
Rub a little extra paste on the outside of each cucumber piece to coat it entirely in the seasoning.
-
9
Place the stuffed cucumbers into a clean glass jar or airtight container, packing them in tightly to minimize air gaps. Pour any leftover paste or juices from the bowl over the top.
-
10
Leave the jar at room temperature for 12-24 hours to begin the fermentation process. Once you see tiny bubbles or smell a slightly sour aroma, transfer the jar to the refrigerator. It is ready to eat immediately but tastes best after 24 hours of chilling.
💡 Chef's Tips
Use Kirby or small Persian cucumbers instead of English or field cucumbers, as they have thinner skins and fewer seeds, keeping them crunchy longer. Do not over-salt the cucumbers; if they sit in salt too long, they will become tough and rubbery rather than crisp. If you cannot find Korean chives (Bucha), you can substitute with green onions cut into thin slivers, though the flavor will be slightly milder. Wear disposable food-grade gloves when stuffing the cucumbers to prevent the chili flakes from staining or burning your skin. Press the cucumbers down firmly in your storage container to ensure they are submerged in their own juices, which helps the fermentation process.
🍽️ Serving Suggestions
Serve as a refreshing side dish (Banchan) alongside Korean BBQ like Bulgogi or Galbi. Pair with a hot bowl of steamed white rice and a simple seaweed soup for a light, traditional meal. Add to a spicy cold noodle dish (Bibim Guksu) for extra texture and a fermented kick. Enjoy as a crunchy topping for a fusion-style burger or hot dog to add acidity and heat. Serve with a chilled glass of Makgeolli (Korean rice wine) for a perfect late-night snack pairing.