Oi Sobagi (Stuffed Cucumber Kimchi)

Oi sobagi is stuffed cucumber kimchi. Oi means cucumber, and sobagi refers to dishes that are stuffed. The term, sobagi, is usually used for stuffed vegetables. Oi sobagi is best made in the summer time when cucumbers are in season. I had been wanting to post this recipe for all summer. The perfect opportunity came when my friends at World on a Plate announced that this month's theme will be stuffed vegetables. I usually make this kimchi using Korean cucumbers, which are less seedy, very crunchy and tasty. Kirby (aka pickling) cucumbers are also good. Always look for cucumbers that are firm and slender. For the kimchi, the cucumbers are first salted in boiling salted water before being stuffed with the filling. Don't worry! It won't cook the cucumbers. That's the method traditionally used for Korean pickled cucumbers, called oiji, to keep the cucumbers crisp and crunchy for a long time. I cut the cucumbers for stuffing after being salted so as not to lose the flavor in the water during the salting process. Hope you get a chance to make this quick and refreshing summer kimchi before the summer is over.

Now, don't forget to check out the other stuffed vegetables my friends at World on a Plate have for you! They are all linked at the end of this post.

Ingredients:
5 Korean cucumbers (10 kirby/pickling cucumbers)

Salting water:
6 cups water
6 tablespoons coarse sea salt

Stuffing:
4 ounces Korean garlic chives* (buchu)
3 ounces Korean radish (mu) or carrots
5 tablespoons Korean red chili pepper flakes (gochugaru)
1 tablespoon salted shrimp (saeujeot)
1 tablespoon fish sauce
1 tablespoon minced garlic
1 teaspoon finely grated ginger
(*If unavailable, you can use Chinese chives, which are a little thicker and tougher. You can also substitute scallions for the chives.)

To clean, rub each cucumber with a little bit of salt and rinse. Cut the cucumbers in half crosswise, if using long Korean cucumbers.

Add 6 cups of water with 6 tablespoons of salt in a medium size pot. Bring it to a rapid boil. Turn the heat off. Pour the boiling water over the cucumbers in a bowl. Weigh down with a bowl or plate to keep the cucumbers submerged. Let sit for about 2 hours.

Meanwhile, cut the chives into 1/2 inch lengths. Julienne the radish, and then cut into 1/2 inch lengths.

Combine all the stuffing ingredients and mix well. It should taste a bit salty.

Drain the cucumbers. Holding the top end of the cucumber on the cutting board, run a small knife through the middle lengthwise, leaving the 1/2 inch uncut at both ends. Turn the cucumber and make another cut through the middle lengthwise to make a cross cut, again leaving the 1/2 inch uncut at both ends. Repeat with all the cucumbers.

Gently open each slit and insert about a teaspoonful or two of the stuffing. Be sure to fill all 4 slits of each cucumber. Repeat until all the cucumbers are stuffed. Place them in a jar or airtight container. Leave it out at room temperature for half day or so. Then, store in the fridge.




This cucumber kimchi can be eaten right away and will keep well for a few days. This is a quick kimchi not intended for weeks of storage.