Not Difficult At All: Oi-sobagi (Stuffed Cucumber K

Name: Not Difficult At All: Oi-sobagi (Stuffed Cucumber Kimchi) Super Easy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Cucumbers; 1 to 2 heaped teaspoons Salt; 5 to 6 stalks Green onion; 20 cm White part of a Japanese leek; 7 to 8 stalks Chinese chives; 1 Carrot (julienned); 1 grated, a tiny bit Garlic; 1 grated, 1 heaped teaspoon Ginger; 1 to 2 tablespoons, (to taste) Toasted white sesame seeds; 1 tbsp Dried shrimp (the kind you put into okonomiyaki); 1 tbsp Shredded squid (dried); 3 tbsp Fish sauce; 2 tsp Sake; 2 tsp Vinegar; 1 tsp Sake; 1 tsp Sugar; 1/2 tsp Dashi stock granules; 1 tsp Gochujang; 2 tbsp Korean chili pepper powder; 1 dash, (to taste) Salt

Servings: persons

3 Cucumbers
1 to 2 heaped teaspoons Salt
5 to 6 stalks Green onion
20 cm White part of a Japanese leek
7 to 8 stalks Chinese chives
1 Carrot (julienned)
1 grated, a tiny bit Garlic
1 grated, 1 heaped teaspoon Ginger
1 to 2 tablespoons, (to taste) Toasted white sesame seeds
1 tbsp Dried shrimp (the kind you put into okonomiyaki)
1 tbsp Shredded squid (dried)
3 tbsp Fish sauce
2 tsp Sake
2 tsp Vinegar
1 tsp Sake
1 tsp Sugar
1/2 tsp Dashi stock granules
1 tsp Gochujang
2 tbsp Korean chili pepper powder
1 dash, (to taste) Salt

1
["""Oi"" means cucumber in Korean.", "Cut each cucumber into thirds.", "Make a crisscross cut into each one lengthwise, leaving about 1/4 of each piece intact.", "Dissolve the salt in hot water, add water to cool and put in the cucumber.", "Leave like that for an hour.", "Turn it over once in a while.", "So let's make the stuffing in the meantime.", "To start with, let's make the saeujeot (fermented krill) substitute with the ingredients.", "Chop up the ingredients finely, add the fish sauce and sake, leave for about 5 minutes then microwave for 30 seconds.", "Don't forget to cover with plastic wrap.", "Roughly chop up the green onion, leek and chives.", "Mix them, the julienned carrot, the combined ingredients from Step 4, ginger, garlic, and the seasonings in a bowl.", "If you like, add lots of garlic.", "Mix everything together.", "Taste, and add salt or other things if needed.", "Those cucumbers that were resting in brine, if they're too salty rinse them off quickly, and pat dry well...", "Stuff in the stuffing.", "Sprinkle any that's left over on the cucumber.", "And it's done.", "Drizzle on a bit of sesame oil when you eat it if you like.", "The method is almost the same in this recipe: Raw Oyster Kimchi.", "Take a look!"]

284

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 3 Cucumbers, 1 to 2 heaped teaspoons Salt, 5 to 6 stalks Green onion, 20 cm White part of a Japanese leek, and more.

Yes, Not Difficult At All: Oi-sobagi (Stuffed Cucumber Kimchi) Super Easy falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Not Difficult At All: Oi-sobagi (Stuffed Cucumber Kimchi) Super Easy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions