Homegrown Korean Cucumber Kimchi (Oi Sobagi 오이소박이)
There is something special about making Korean food with vegetables you have grown yourself. This year, our Korean cucumber journey did not go exactly as planned in Calgary. We lost most of our first cucumber plants to Calgary's cold and rainy weather in early June. However, after starting again in mid-June, the new plants finally began producing juicy cucumbers for our favorite dish: Oi Sobagi (오이소박이).
Fresh Cucumbers From Our Calgary Garden
One of the reasons we started growing Korean vegetables in Calgary was simple: we wanted to walk outside and pick fresh vegetables right when we needed them. For Oi Sobagi, freshness makes a noticeable difference. We picked the cucumbers while they were still young and firm, giving them a wonderful crispness and plenty of moisture.
Homegrown Korean Chives (Buchu 부추)
The cucumbers were not the only garden-grown ingredient in this dish; we also used fresh Korean chives (Buchu 부추). Korean chives have a fresh, slightly garlicky aroma that works beautifully with Korean chili flakes (Gochugaru 고추가루), garlic, and kimchi seasonings. This true garden-to-table experience is what we envisioned for BerryBee Garden: Pick it, wash it, cook it, eat it.
How We Make Oi Sobagi (Ingredients & Secret Tip)
Oi Sobagi is made by cutting slits into the cucumber and filling them with a seasoned vegetable mixture.
Key Ingredients
- Fresh Korean cucumbers
- Homegrown Korean chives
- Korean red pepper flakes (Gochugaru 고추가루)
- Minced garlic & finely sliced onion
- Fish sauce & a small amount of sugar
- Coarse salt (for brining)
- Homemade flour paste
Why We Use Flour Paste
For this batch of Oi Sobagi, we made a simple flour paste by gently cooking a small amount of flour with water until thickened. Once cooled, it gives the seasoning a better consistency and helps it coat the vegetables evenly without washing away.
Step-by-Step Instructions
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The Cross-Cut: Wash cucumbers and cut them into 2-inch blocks. Gently slice an "X" into each block, leaving about half an inch at the bottom so they stay connected.
- The Brine: Sprinkle sea salt evenly over the prepared cucumbers, making sure it gets into the cuts. Let them sit for 20-30 minutes until pliable, and then drain completely.
- The Stuffing: Mix the Gochugaru, garlic, fish sauce, sugar, cooled flour paste and the chopped Korean chives into a vibrant paste.
- The Stuffing Process: Gently open the salted cucumbers and stuff them generously with the seasoned chive filling.
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