Oi-sobagi (Korean Stuffed Cucumber Kimchi)
Ingredients
- 4 pcCucumber (in sections and cross-cut)
- 2 tbspGray sea salt (for sweating)
- 4 tbspgochugaru (powder)
- 2 tbspfish sauce (liquid)
- 1 tbspWhite sugar (powder)
- 3 pcGarlic (finely minced)
- 10 pcScallion or chives (sliced)
- 1 pcCarrot (grated into julienne)
- 100 gKorean radish (grated into julienne)
- 1 tspFresh ginger (grated)
Method
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.
- 1
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for 1 week in the refrigerator in an airtight jar. Juice will accumulate, which is normal.
