Oi Sobagi (Stuffed Cucumber Kimchi)

Step 1

Rinse cucumbers. Cut off both ends. If using long Korean cucumbers, cut in half (or thirds if long) crosswise.

Step 2

Add 6 cups of water with 1/2 cup of salt in a medium size pot. Bring it to a boil. Turn the heat off. Pour the boiling water over the cucumbers in a bowl. Keep the cucumbers submerged by weighing them down with a bowl or plate. Let it sit until the cucumbers are bendable, about an hour or two, depending on your cucumbers and salt.

Step 3

Meanwhile, cut the chives into 1/2 inch lengths. Julienne the radish (or onion), and then cut into the same lengths.

Step 4

Combine all the stuffing ingredients along with 1/4 cup of water, and mix well. It should taste a bit salty.

Step 5

Drain the cucumbers. Holding the top end of the cucumber on the cutting board, run a small knife through the middle lengthwise. Leave 1/2 inch uncut at both ends. Turn the cucumber and make another cut through the middle lengthwise to make a cross cut, again leaving 1/2 inch uncut at both ends.  Repeat with all the cucumbers.

Step 6

Gently open each slit and insert about a teaspoonful or two of the stuffing. Be sure to fill all 4 slits of each cucumber. Repeat until all the cucumbers are stuffed. Place them in a jar or an airtight container. Leave it out at room temperature for a day. Then, store in the fridge.