Oi Sobagi (Stuffed Cucumber Kimchi)

Method6 steps

1. 1

   Step 1: Choose 5 long Korean cucumbers OR 10 Kirby/pickling cucumbers about 5 inches long. Rinse, trim both ends, and cut long Korean cucumbers crosswise in halves or thirds as needed.

   Uses 5 Korean cucumbers, or the 10 Kirby-cucumber alternative · 10 Kirby/pickling cucumbers about 5 inches long, instead of 5 Korean cucumbers (optional) · Water, as needed to rinse cucumbers

   
2. 2

   Step 2: Bring the 6 cups water and 1/2 cup coarse sea salt to a boil, then turn off the heat. Pour this hot brine over the prepared cucumbers in a bowl and keep them submerged under a plate or bowl. Leave until bendable, about 1–2 hours depending on the cucumbers and salt.

   Salt cucumbers until bendable · 120 minUses Rinsed trimmed cucumber pieces · ½ cup coarse sea salt (less if using finer salt) · 6 cups water

   
3. 3

   Step 3: While the cucumbers salt, cut the garlic chives into 1/2-inch lengths. Julienne the 3 oz Korean radish OR the optional 1/4 onion, then cut into the same lengths.

   Uses 3 ounces buchu (부추), Korean garlic chives · 3 ounces mu (무), Korean radish (or 1/4 medium onion) · 1/4 medium onion, instead of 3 oz Korean radish (optional)

   
4. 4

   Step 4: Mix the prepared chives and selected radish or onion with the gochugaru (5 tablespoons), roughly chopped salted shrimp, anchovy fish sauce, minced garlic (1 tablespoon), grated ginger (1 teaspoon), optional sugar (2 teaspoons) and the SEPARATE 1/4 cup stuffing water. The mixture should taste slightly salty. Do not add the brine or its coarse salt to this filling.

   Uses Prepared chives and radish or onion · 5 tablespoons gochugaru (Korean red chili pepper flakes) · 2 tablespoons saeujeot (새우젓), salted shrimp (roughly chopped) · 1 tablespoon myeolchiaekjeot (멸치액젓), fish sauce, · 1 tablespoon minced garlic · 1 teaspoon finely grated ginger · 2 teaspoons sugar (optional) · 1/4 cup water for the stuffing

   
5. 5

   Step 5: Drain the brined cucumbers and discard the brine. Hold each cucumber on the cutting board and make a lengthwise cut through its middle, leaving 1/2 inch uncut at both ends. Rotate and make another cut through the middle to form a cross, again leaving both ends intact. Repeat for all pieces.

   Uses Brined cucumbers, drained

   
6. 6

   Step 6: Gently open and fill all four slits in each cucumber with the prepared stuffing, about 1–2 tsp per slit as a guide. Repeat until the cucumbers are stuffed, reserving any unused stuffing for another use. Pack into a clean jar or airtight container, leave at room temperature for a day, then refrigerate.

   Uses Drained cross-slit cucumbers · Prepared kimchi stuffing