Oi Sobagi (stuffed cucumber kimchi)
Directions
- 1Cut 1kg of cucumbers into 8cm lengths.
- 2Leaving 2cm at the end uncut, cut the rest into quarters.
- 3Sprinkle with 2 tablespoons of salt and let sit at room temperature for 1 hour to pickle.
- 4Cut 100g of chives into 1cm pieces, and slice the carrot into thin, long pieces, about 4-5cm long.
- 5Blend 1 onion, 3 tablespoons of minced garlic, and 40g of fish sauce in a blender to make a vegetable paste.
- 6Mix this with 50g of gochugaru and chive, carrots
- 7After 1 hour, rinse the salted cucumbers three times with water. If they are too salty, soak them in water for another hour
- 8Stuff the cucumbers with the seasoning, ensuring it reaches all the crevices.
- 9The cucumbers can be eaten right away or allowed to ferment at room temperature for 1 day.
Ingredients
- 1 kg Cucumbers
- 2 T Salt
- 100 g Chives
- 100 g Carrots
- 1 Onion
- 50 g gochugaru
- 40 g Fish sauce
- 3 T Minced garlic
Equipment
knifeblender