📝 About This Recipe
Oi-sobagi is a beloved summer staple in Korea, celebrated for its refreshing crunch and vibrant, spicy kick. Unlike traditional cabbage kimchi that requires long fermentation, these stuffed cucumbers offer an immediate burst of flavor with a satisfying texture that holds up beautifully. This recipe balances the cooling essence of Kirby cucumbers with a robust aromatic paste of garlic chives, ginger, and smoky gochugaru.
🥗 Ingredients
Main Ingredients
- 10 pieces Kirby (pickling) cucumbers (small, firm, and bumpy-skinned)
- 3 tablespoons Coarse sea salt (Korean brining salt is preferred)
- 2 cups Korean garlic chives (buchu) (chopped into 1-inch lengths)
- 1/2 cup Carrot (julienned into thin matchsticks)
- 1/2 piece Small onion (thinly sliced)
Kimchi Paste (The Seasoning)
- 1/2 cup Gochugaru (Korean red pepper flakes) (adjust for desired spice level)
- 4 tablespoons Fish sauce (anchovy or sand lance sauce)
- 2 tablespoons Minced garlic (freshly grated is best)
- 1 teaspoon Minced ginger (finely grated)
- 1 tablespoon Sugar (to balance the salt and spice)
- 1 tablespoon Toasted sesame seeds (for a nutty finish)
- 1/4 cup Water (to hydrate the pepper flakes)
👨🍳 Instructions
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1
Wash the cucumbers thoroughly under cold water, scrubbing the skins gently to remove any dirt or prickles. Pat them dry with a clean kitchen towel.
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2
Trim both ends of each cucumber. Cut each cucumber into 3 or 4 equal-sized chunks, roughly 2-3 inches long.
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3
Stand a cucumber chunk upright and make a vertical cross-cut (X-shape) down the center, stopping about 1/2 inch from the bottom so the pieces stay attached at the base.
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4
Place the cut cucumbers in a large bowl and sprinkle with 3 tablespoons of coarse sea salt. Toss gently by hand to ensure the salt gets inside the slits.
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5
Let the cucumbers sit for 30 minutes to brine. Every 10 minutes, toss them again so the brine (the liquid being drawn out) coats all surfaces evenly.
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6
While the cucumbers brine, prepare the stuffing. In a medium mixing bowl, combine the gochugaru, fish sauce, minced garlic, minced ginger, sugar, and water. Stir into a thick, uniform paste.
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7
Add the chopped garlic chives, julienned carrots, and sliced onions to the spice paste. Mix gently until the vegetables are thoroughly coated.
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8
Check the cucumbers; they are ready when they are slightly flexible but still retain a snap. Rinse them briefly under cold water to remove excess salt and drain in a colander for 5-10 minutes.
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9
Gently pat the insides of the cucumber slits with a paper towel to remove excess moisture; this helps the paste stick better.
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10
Wearing gloves to protect your hands from the chili, take a small handful of the stuffing and carefully pack it into the cross-slits of each cucumber chunk.
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11
Squeeze the cucumber gently to close the slit and rub any excess paste on the outside of the cucumber skin.
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12
Pack the stuffed cucumbers tightly into a clean glass jar or airtight container. Any leftover stuffing can be placed on top.
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13
Clean the rim of the jar and seal it tightly. Let it sit at room temperature for about 12-24 hours to begin fermentation, then transfer to the refrigerator.
💡 Chef's Tips
Use small, thin-skinned pickling cucumbers; large English or waxed cucumbers have too many seeds and will become mushy. Do not over-salt the cucumbers; the goal is to draw out moisture for crunch, not to make them permanently salty. If you are vegan, substitute the fish sauce with a high-quality soy sauce or a vegan 'no-fish' sauce. Ensure you don't cut all the way through the cucumber; leaving the base intact is essential for the 'stuffed' presentation. For the best texture, eat this kimchi within 1-2 weeks; unlike cabbage kimchi, cucumber kimchi loses its crunch over time.
🍽️ Serving Suggestions
Serve chilled as a refreshing side dish (banchan) with hot grilled meats like Galbi or Bulgogi. Pair with a simple bowl of warm steamed white rice and a drizzle of toasted sesame oil. Enjoy alongside a spicy Korean stew (Jjigae) to provide a cooling, crunchy contrast. Serve with a glass of chilled Makgeolli (Korean rice wine) for a traditional snack pairing. Thinly slice any leftovers and use them as a topping for Korean cold noodles (Naengmyeon).