Oi-sobagi, or spicy crunchy Korean stuffed cucumber kimchi, is a vibrant and flavorful side dish that's sure to tantalize your taste buds. This isn't your average kimchi; it elevates the classic fermented cabbage dish with the refreshing crunch of juicy cucumbers, meticulously stuffed with a fiery and savory mixture. Imagine the perfect balance of sweet, spicy, and sour, all wrapped up in a crisp, cool cucumber package – that's the magic of Oi-sobagi. This unique kimchi offers a delightful textural contrast and a burst of flavor in every bite, making it a perfect accompaniment to grilled meats, rice bowls, or enjoyed on its own as a refreshing snack.
The secret to achieving that perfect spicy crunch lies in the careful preparation and fermentation process. Ready to learn how to craft this culinary masterpiece? Let's dive into the step-by-step instructions to make your own delicious Oi-sobagi.
Tools Needed
- Mixing bowl
- Pot
- Airtight container
Ingredients
- Cucumbers
- Korean coarse sea salt
- Water
- Garlic
- Korean chili flakes
- Fish sauce
- Korean salted shrimp
- Korean plum extract
- Sugar
- Sesame seeds
- Onion
- Carrot
Step-by-Step Instructions
Step 1. Prepare the Cucumbers
- Cut off both ends of the cucumbers and slice them into a cross pattern lengthwise without cutting all the way through.
- Transfer the cucumbers to a mixing bowl.
- In a pot over high heat, boil water with Korean coarse sea salt.
- Pour the hot boiling water over the cucumbers in the mixing bowl. They will stay crunchy.
- Rinse the cucumbers with room temperature water and drain.
Step 2. Make the Spicy Filling
- In a mixing bowl, combine the onion, carrot, garlic, Korean chili flakes, fish sauce, Korean salted shrimp (optional), Korean plum extract (or sugar), sugar, and sesame seeds. Mix well.
Step 3. Stuff and Season the Cucumbers
- Gently open each cucumber and stuff the mixture inside, coating the outside as well.
Step 4. Ferment (Optional) and Store
- Place the stuffed cucumbers in an airtight container.
- The cucumbers can be eaten immediately or fermented. To speed up fermentation, leave them at room temperature for about a day, then refrigerate for up to 4 weeks.
Read more: Korean Spicy Acorn Jelly Salad (Dotolli Muk Muchim) Recipe
Tips
- If Korean salted shrimp or Korean plum extract aren't available, you can omit them or substitute with sugar.
Nutrition
- Calories: approximately 150-200
- Fat: 2-5g
- Carbs: 30-40g
- Protein: 2-4g
FAQs
1. Can I use different types of cucumbers for Oi-sobagi?
While Korean cucumbers are ideal for their size and texture, you can experiment with other small to medium-sized cucumbers. Just ensure they are firm and crisp.
2. How long can I store the Oi-sobagi?
Store your Oi-sobagi in an airtight container in the refrigerator. It will last for about 3-5 days, but the flavors will deepen over time. The longer it ferments, the more sour it becomes.
Enjoy the satisfying crunch and explosive flavors of your homemade Oi-sobagi! This recipe is a fantastic way to experience the vibrant tastes of Korean cuisine, and it’s sure to become a new favorite side dish. So gather your ingredients and embark on this delicious culinary adventure!