Stuffed Korean Cucumber Kimchi (Oi-Sobagi)

Step 1

Cut through a cucumber in a cross pattern, but leave one end of the cucumber uncut. Put cucumbers in a large mixing bowl.

Step 2

Combine water and salt; bring to boil. Pour the boiling salted water over the cucumbers in a mixing bowl. Put a weight on top of the cucumbers so that they stay immersed in the salt brine. Let them sit for 1 hour, then drain.

Step 3

To make the kimchi filling, mix together the Asian chives, onion, carrot, Korean chili flakes, Korean anchovy sauce, garlic, ginger puree, sugar, Korean plum extract (optional), sesame seeds, and water in a mixing bowl.

Step 4

Stuff the cucumber with the kimchi filling, coating the outside of the cucumber with the filling as well. Stack the stuffed cucumber kimchi in an airtight container and cover.

Step 5

Cucumber kimchi is ready to eat right away if you like the fresh taste. If you prefer them to ferment fast, leave the kimchi at room temperature for one day, then keep them in the refrigerator after that. Within the next 2-3 days, your stuffed cucumber kimchi should be ideally fermented. Try to consume cucumber kimchi within 2 months.