Oi Sobagi (Stuffed Cucumber Kimchi)

1 mins
Serves 1
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Directions

  1. 1Cut cucumber into long pieces, sprinkle salt, and let rest for an hour.
  2. 2Cut cucumber into long pieces, sprinkle salt, and let rest for an hour.
  3. 3Cut cucumber into long pieces, sprinkle salt, and let rest for an hour.
  4. 4Chop green onions and carrots into fine pieces.
  5. 5Chop green onions and carrots into fine pieces.
  6. 6Chop green onions and carrots into fine pieces.
  7. 7Blend onion, garlic, and fish sauce together in a blender.
  8. 8Blend onion, garlic, and fish sauce together in a blender.
  9. 9Blend onion, garlic, and fish sauce together in a blender.
  10. 10Mix gochugaru with blended onion, garlic, fish sauce, green onions, and carrots.
  11. 11Mix gochugaru with blended onion, garlic, fish sauce, green onions, and carrots.
  12. 12Mix gochugaru with blended onion, garlic, fish sauce, green onions, and carrots.
  13. 13Wash salted cucumbers and squeeze to remove excess water.
  14. 14Wash salted cucumbers and squeeze to remove excess water.
  15. 15Wash salted cucumbers and squeeze to remove excess water.
  16. 16Stuff each cucumber with kimchi paste.
  17. 17Stuff each cucumber with kimchi paste.
  18. 18Stuff each cucumber with kimchi paste.
  19. 19Place stuffed cucumbers in a container for fermentation.
  20. 20Place stuffed cucumbers in a container for fermentation.
  21. 21Place stuffed cucumbers in a container for fermentation.

Ingredients

  • 1 cucumber
  • 1 cucumber
  • 1 cucumber
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 cup green onion
  • 1 cup green onion
  • 1 cup green onion
  • 1 cup carrot
  • 1 cup carrot
  • 1 cup carrot
  • 1 onion
  • 1 onion
  • 1 onion
  • 4 garlic
  • 4 garlic
  • 4 garlic
  • 1 tbsp fish sauce
  • 1 tbsp fish sauce
  • 1 tbsp fish sauce
  • 1 cup gochugaru
  • 1 cup gochugaru
  • 1 cup gochugaru

Equipment

knifebowlblendercontainer