Cucumber Kimchi (Oi Sobagi) – Korean Stuffed Cucumbers

Method5 steps · about 1 hr 25 min

1. 1

   Step 1: Cut through a cucumber in a cross pattern, but leave one end of the cucumber uncut. Put cucumbers in a large mixing bowl.

   Uses 8-10 Kirby cucumbers (4 English cucumbers or 6 Korean cucumbers)

2. 2

   Step 2: Combine water and salt; bring to boil. Pour the boiling salted water over the cucumbers in a mixing bowl. Put a weight on top of the cucumbers so that they stay immersed in the salt brine. Let them sit for 1 hour, then drain.

   Brine Cucumbers · 60 minUses 8-10 Kirby cucumbers (4 English cucumbers or 6 Korean cucumbers) · 8 cup (2 liter) water · 5 tbsp (75 ml) Korean coarse sea salt

3. 3

   Step 3: To make the kimchi filling, mix together the Asian chives, onion (1/4), carrot, Korean chili flakes, Korean anchovy sauce, garlic (3 cloves), ginger puree, sugar, Korean plum extract (optional), sesame seeds, and water in a mixing bowl.

   Uses 1 1/2 cup (360 ml) sliced Asian chive (about 1-inch long) · 1/4 onion (finely chopped) · 1/2 cup (120 ml) grated carrot · 6 tbsp (36 g) Korean chili flakes (gochugaru) · 5 tbsp (75 ml) Korean anchovy sauce · 3 cloves garlic (finely minced) · 1 tbsp (15 ml) ginger paste · 1 tbsp (12 g) sugar

4. 4

   Step 4: Stuff the cucumber with the kimchi filling, coating the outside of the cucumber with the filling as well. Stack the stuffed cucumber kimchi in an airtight container and cover.

   Uses 8-10 Kirby cucumbers (4 English cucumbers or 6 Korean cucumbers) · prepared cucumber-kimchi filling

5. 5

   Step 5: Enjoy your cucumber kimchi within a few days for a fresh taste. For a fermented flavor, leave it at room temperature for a day, then refrigerate. It will slowly ferment in the fridge, staying crisp while the flavor deepens. Consume within a month, as this kimchi is not meant for long-term storage.