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Oi sobagi
Stuffed cucumber kimchi
오이소박이 · stuffed cucumber kimchi with chives (vegan)
Oi sobagi is the kimchi of early summer, when Korean cucumbers are cheap and sweet and nobody wants to wait weeks for a ferment. Each cucumber is split in a cross, salted until bendy, and stuffed with a bright, garlicky filling of chives, carrot and chilli. It is ready in two days, crunchy and refreshing, perfect with barbecue or cold noodles. This vegan version uses salt and a splash of kelp stock in place of fish sauce. Use a clean glass or ceramic jar or kimchi box scalded with boiling water, and keep the vegetables pressed below the brine; anything sticking out can grow mould. The common mistake is cutting all the way through the ends, which makes the cucumber fall apart; leave 1 cm whole at each end. Chef's tip: salt the cucumbers in hot brine; it keeps them crunchier than dry salt.
- Total time
- 55 min
- Difficulty
- medium
- Serves
- 8
Ingredients
For salting
- 6 Korean or small Persian cucumbersabout 1 kg
- 2 ⅛ oz coarse sea salt
- 1 litre boiling water
For the filling
- 3 ½ oz garlic chives (buchu)cut into 1 cm lengths
- ½ carrotjulienned
- ¼ onionthinly sliced
- 4 cloves garlicminced
- ⅛ oz fresh gingerminced
- 1 tsp sugar
- 1 tsp salt
- 3 tbsp kelp stockcold
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Method
0/7 doneStep 1: Scrub 6 Korean or small Persian cucumbers with salt, rinse and cut each into 3 pieces about 7 cm long. Cut a deep cross into each piece lengthways, leaving 1 cm uncut at both ends.
10 minStep 2: Dissolve 2 ⅛ oz coarse sea salt in 1 litre boiling water, pour over the cucumbers in a bowl and leave for 30–40 minutes until they bend easily and the cuts open.
35 minStep 3: Rinse briefly and drain cut-side down for 10 minutes. Squeeze very gently to remove water.
Step 4: Mix 4 tbsp gochugaru (Korean chilli flakes), 4 cloves garlic, ⅛ oz fresh ginger, 1 tsp sugar, 1 tsp salt and 3 tbsp kelp stock into a paste, then fold in 3 ½ oz garlic chives (buchu), ½ carrot and ¼ onion lightly so the chives don't bruise.
Step 5: With gloves on, open each cucumber and push the filling into the cross cuts. Rub any leftover paste over the outsides.
Step 6: Pack upright in a clean jar or box, pressing down. Swirl 2 tablespoons of water in the filling bowl and pour it over.
Step 7: Leave at room temperature for 12–24 hours until slightly sour, then refrigerate. Eat within 1–2 weeks while crunchy.
0 min
Nutrition per serving
- Calories
- 30 kcal
- Protein
- 1 g
- Carbs
- 6 g
- Fat
- 0 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does oi sobagi take?
- About 55 minutes in total: 50 minutes to prepare and 5 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of korean or small persian cucumbers?
- Courgette, same weight (in salads, use young ones).
- What can I use instead of carrot?
- Parsnip or sweet potato, same weight.
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