KIMCHI · Easy · 1.5 hr
Oi Sobagi — Stuffed Cucumber Kimchi
By Kimchee Curator
Crisp cucumbers split and piped with chive-gochugaru paste — eat in 2 days while they snap.
TL;DR
Crisp cucumbers split and piped with chive-gochugaru paste — eat in 2 days while they snap.
Prep 25 min + 45 min saltCook 10 minServes 12 pieces
Ingredients
- 8 small Korean cucumbers (oi)
- 3 Tbsp coarse salt
- 1 cup chives cut 1-inch, 1/2 cup carrot julienne
- 1/4 cup gochugaru, 1 Tbsp fish sauce, 1 Tbsp saeujeot
- 1 Tbsp garlic, 1 tsp ginger, 1 tsp sugar
- 1 tsp sesame seeds
Steps
- Split cucumbers lengthwise not through, salt inside/out 45 min, rinse, drain.
- Mix gochugaru, fish sauce, saeujeot, garlic, ginger, sugar with chives/carrot into stuffing.
- Pipe stuffing into pockets, pack snug in container.
- Chill 12 hrs and serve within 5 days for best snap.
- Drain excess liquid if pooling; do not ferment warm or cucumbers soften.
Tips
- Choose firm cucumbers with few seeds; seedless holds stuffing better.