Cucumber Kimchi (Oi Sobagi)
Cucumber Kimchi (Oi Sobagi)
Ingredients
For the Cucumbers
- 8 Persian cucumbers
- 8 cups water
- 1/4 cup kosher salt
For the Kimchi Seasoning Paste
- 1/2 cup water
- 1 tablespoon sweet rice flour
- 1/2 cup gochugaru
- 4 cloves garlic, minced
- 1 teaspoon kosher salt, or to taste
- 1/2 cup chives, chopped into 1-inch pieces
- 1/2 yellow onion, thinly sliced
Instructions
- 1
Wash the cucumbers thoroughly under cold running water. Cut each cucumber into segments approximately 3 to 4 inches in length. For each segment, make two perpendicular cuts from one end, stopping about 1/2 inch before cutting all the way through, to create a cross-shaped opening for stuffing. Place the cut cucumbers into a large bowl.
⏱️ 10 min
- 2
In a medium pot, bring 8 cups of water to a rolling boil. Add 1/4 cup of kosher salt to the boiling water and stir until dissolved. Carefully pour the hot, salted water over the cut cucumbers in the large bowl. Ensure the cucumbers are fully submerged. Let them brine for 15 minutes.
⏱️ 5 min
- 3
While the cucumbers are brining, prepare the porridge for the seasoning paste. In a small saucepan, whisk together 1/2 cup of water and 1 tablespoon of sweet rice flour until smooth. Cook over medium heat, stirring constantly, until the mixture thickens into a translucent paste, about 3-5 minutes. Remove from heat and let cool slightly.
⏱️ 5 min
- 4
In a large mixing bowl, combine the gochugaru, minced garlic, and 1 teaspoon of kosher salt. Add the slightly cooled sweet rice flour porridge to this mixture. Mix thoroughly with a wooden spoon or spatula until a thick, uniform paste forms. Taste the paste and adjust salt if needed.
⏱️ 5 min
- 5
Add the chopped chives and thinly sliced yellow onion to the kimchi seasoning paste. Mix well until all the vegetables are evenly coated with the paste.
⏱️ 5 min
- 6
Drain the brined cucumbers from the hot water. Rinse them quickly under cold water and gently squeeze out any excess water. Pat them dry with a clean kitchen towel.
⏱️ 5 min
- 7
Wearing food-safe gloves, take each cucumber segment and gently open the cuts. Stuff a generous amount of the prepared seasoning paste into the cuts of each cucumber, ensuring the paste is distributed evenly within the cucumber. Don't be afraid to really get the paste in there.
⏱️ 15 min
- 8
Place the stuffed cucumber kimchi into a clean, airtight food storage container, layering them neatly. Cover the kimchi with a piece of plastic wrap or cling film directly on the surface to minimize air exposure, then seal the container with its lid. The Oi Sobagi can be served immediately or stored in the refrigerator for up to 1 week.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Cucumber Kimchi (Oi Sobagi)
For the Cucumbers
- 8 Persian cucumbers
- 8 cups water
- 1/4 cup kosher salt
For the Kimchi Seasoning Paste
- 1/2 cup water
- 1 tablespoon sweet rice flour
- 1/2 cup gochugaru
- 4 cloves garlic, minced
- 1 teaspoon kosher salt, or to taste
- 1/2 cup chives, chopped into 1-inch pieces
- 1/2 yellow onion, thinly sliced
Instructions
- 1
Wash the cucumbers thoroughly under cold running water. Cut each cucumber into segments approximately 3 to 4 inches in length. For each segment, make two perpendicular cuts from one end, stopping about 1/2 inch before cutting all the way through, to create a cross-shaped opening for stuffing. Place the cut cucumbers into a large bowl.
⏱️ 10 min - 2
In a medium pot, bring 8 cups of water to a rolling boil. Add 1/4 cup of kosher salt to the boiling water and stir until dissolved. Carefully pour the hot, salted water over the cut cucumbers in the large bowl. Ensure the cucumbers are fully submerged. Let them brine for 15 minutes.
⏱️ 5 min - 3
While the cucumbers are brining, prepare the porridge for the seasoning paste. In a small saucepan, whisk together 1/2 cup of water and 1 tablespoon of sweet rice flour until smooth. Cook over medium heat, stirring constantly, until the mixture thickens into a translucent paste, about 3-5 minutes. Remove from heat and let cool slightly.
⏱️ 5 min - 4
In a large mixing bowl, combine the gochugaru, minced garlic, and 1 teaspoon of kosher salt. Add the slightly cooled sweet rice flour porridge to this mixture. Mix thoroughly with a wooden spoon or spatula until a thick, uniform paste forms. Taste the paste and adjust salt if needed.
⏱️ 5 min - 5
Add the chopped chives and thinly sliced yellow onion to the kimchi seasoning paste. Mix well until all the vegetables are evenly coated with the paste.
⏱️ 5 min - 6
Drain the brined cucumbers from the hot water. Rinse them quickly under cold water and gently squeeze out any excess water. Pat them dry with a clean kitchen towel.
⏱️ 5 min - 7
Wearing food-safe gloves, take each cucumber segment and gently open the cuts. Stuff a generous amount of the prepared seasoning paste into the cuts of each cucumber, ensuring the paste is distributed evenly within the cucumber. Don't be afraid to really get the paste in there.
⏱️ 15 min - 8
Place the stuffed cucumber kimchi into a clean, airtight food storage container, layering them neatly. Cover the kimchi with a piece of plastic wrap or cling film directly on the surface to minimize air exposure, then seal the container with its lid. The Oi Sobagi can be served immediately or stored in the refrigerator for up to 1 week.
⏱️ 5 min