Cucumber Kimchi Oie Sobaegi Recipes

CUCUMBER KIMCHI (OI SOBAEGI)

Steps:

• Cut cucumber into 4-inch pieces and cut each piece into quarters. Place cucumber pieces in a bowl, add salt, and mix until coated. Let cucumbers stand at room temperature until liquid has been extracted, about 30 minutes; drain.
• Combine scallions, vinegar, garlic, ginger, chile oil, Korean chile powder, sugar, and fish sauce in a non-reactive bowl.
• Stir cucumbers into the vinegar mixture; cover bowl with plastic wrap. Refrigerate cucumber mixture until chilled and flavors have blended, at least 30 minutes.

SPICY STUFFED CUCUMBER KIMCHI (OI-SOBAGI)

Steps:

• Wash the cucumbers. Make pockets out of them by slicing them twice lengthwise at right angles, ½ inch from one end so the cucumber quarters are still connected to each other at the end. Put them in a big bowl, and sprinkle and rub them with salt inside and out. Let them sit for 10 minutes on the kitchen counter, and then turn them over so they're evenly salted. Then turn them over and let them sit another 10 minutes. Rinse the cucumbers in cold water a couple of times to remove excess salt. Drain and set aside.
• Combine buchu (Asian chives), carrot, hot pepper flakes, fish sauce, sugar, and sesame seeds in a large bowl. Mix well with a wooden spoon.
• Stuff the seasoning paste into the cucumber pockets. If you have sensitive skin, you can wear rubber gloves for this because the paste might irritate your hands.
• Serve immediately as a side dish for rice, and keep the leftovers in the refrigerator. If you prefer it to be fermented a bit more, let the container sit at room temperature for a couple of days until it smells and tastes sour. Then put it into the fridge. Serve cold.

CUCUMBER KIMCHI (OIE SOBAEGI)

Steps:

• Halve each cucumber horizontally, then each half vertically in 4 to make 32 pieces in all. Rub them all over with salt and set aside to drain in a colander for 1 hour. In a medium bowl combine remaining ingredients.
• Rinse cucumbers with cold water, drain well and pat dry. Taste for seasoning and salt lightly if no salty flavor remains. Toss with dressing. Transfer to a 1-pint jar and cover tightly. Let sit at room temperature for 24 hours before serving. Can be made several weeks ahead and refrigerated.