Oi-sobagi (Korean Stuffed Cucumber Kimchi)

A cucumber that snaps under the tooth, bursting with a spicy and crunchy stuffing. The smell of garlic and chili hits as soon as the jar opens, balanced by the vegetable's freshness.

• Prep time: 40 min
• Cook time: 0 min
• Difficulty: Medium
• Calories: 146
• Protein: 5 g
• Carbs: 24 g
• Fat: 2 g

Ingredients

• 4 piece Cucumber ( in sections and cross-cut )
• 2 tbsp Gray sea salt ( for sweating )
• 4 tbsp gochugaru ( powder )
• 2 tbsp fish sauce ( liquid )
• 1 tbsp White sugar ( powder )
• 3 piece Garlic ( finely minced )
• 10 piece Scallion or chives ( sliced )
• 1 piece Carrot ( grated into julienne )
• 100 g Korean radish ( grated into julienne )
• 1 tsp Fresh ginger ( grated )

Instructions

1. Trim and degorge

   Cut the cucumbers into 5-6 cm sections. Cut a cross into each section without going all the way through to keep the base attached. Rub with grey sea salt, even inside the slits. Let degorge for 30 minutes: the cucumber should become flexible without breaking.

2. Prepare the stuffing

   Finely mince the scallions, grate the carrot and Korean radish into fine julienne. Mince the garlic and grate the fresh ginger. Mix these vegetables and aromatics with the gochugaru, fish sauce, and white sugar. The paste should be dark red, thick, and coat the vegetables.

3. Stuff and massage

   Quickly rinse the cucumbers to remove excess salt and pat them dry. Generously stuff the filling into the center of the crosses. Massage the outside with the rest of the marinade so the skin is well coated.

Chef's tips

• Don't skip the sweating step: it ensures the cucumber stays crunchy instead of getting soggy.
• If not eating immediately, leave it for 24h at room temperature then refrigerate to develop acidity.

Storage

Keep for 1 week in the refrigerator in an airtight jar. Juice will accumulate, which is normal.