Stuffed Cucumber Kimchi

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This stuffed cucumber kimchi, known as oi sobagi, is a breeze to make! A summer favorite in Korea, it's crisp, crunchy, and delightfully refreshing.

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Rinse cucumbers. Cut off both ends. If using long Korean cucumbers, cut in half (or thirds if long) crosswise.

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Add water with salt in a medium size pot. Bring it to a boil. Turn the heat off. Pour the boiling water over the cucumbers in a bowl. Keep the cucumbers submerged by weighing them down with a bowl or plate. Let it sit.

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Meanwhile, cut the chives into 1/2 inch lengths. Julienne the radish (or onion), and then cut into the same lengths.

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Combine all the stuffing ingredients along with water, and mix well. It should taste slightly salty.

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Drain the cucumbers. Holding the top end of the cucumber on the cutting board, run a small knife through the middle lengthwise. Turn the cucumber and make another cut through the middle lengthwise to make a cross cut.

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Gently open each slit and insert about a teaspoonful or two of the stuffing. Repeat until all the cucumbers are stuffed. Place them in a jar or an airtight container. Leave it out at room temperature for a day. Then, store in the fridge.

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Enjoy!

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About Hyosun

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