Oi Sobagi Korean Stuffed Cucumber Kimchi
This stuffed cucumber kimchi is a refreshing, crisp, and delicious Korean side dish that tastes great with Korean meat dishes and stews, and can be eaten the same day it is made.
Ingredients
- 5 Mini cucumbers or kirby cucumbers Use Korean cucumbers if available
- 1/4 cup Kosher sea salt
Stuffing
- 3 Green onions, cut into 2 inch pieces Use Korean chives if available
- 1/2 Carrot, cut into 2 inch matchsticks
- 1/4 White onion, sliced thinly
- 2-3 Tbsp Kochugaru, Korean red pepper flakes
- 1/2 Tbsp Sugar
- 1 Tbsp Fish sauce
- 1-2 Tbsp Minced garlic
- Splash of rice vinegar
Instructions
- Trim off one end of a cucumber then halve lengthwise leaving about 1/2 an inch on the opposite end to keep it intact. Rotate cucumber 90 degrees and halve lengthwise again, still keeping the opposite end intact, creating a sort of pocket.
- Repeat cuts with all cucumbers then place in medium sized bowl.
- Generously sprinkle cucumbers with kosher sea salt, mixing cucumbers around to coat all sides. Set aside to draw out excess moisture for about 15 minutes.
- In another medium sized bowl combine green onions, carrots, onions, kochugaru, sugar, fish sauce, minced garlic, and a splash of rice vinegar and toss together thoroughly.
- Rinse cucumbers under cold water to wash off salt and drain, then pat dry.
- Using hands (gloves recommended) hold one cucumber from the uncut end. Using other hand scoop up a handful of filling and carefully stuff the cucumber through the opening.
- Place cucumber in airtight container and repeat with remaining cucumbers. Pour any leftover filling and juice over the cucumbers in the container.
- Cover and place in refrigerator for 30 minutes or eat right away. Can be kept in fridge for up to one week.
Video
Notes
- Red pepper flakes CANNOT be substituted for kochugaru. Kochugaru can be found at most Asian markets or online.