Serves 10
60 min
Oi-Sobagi (Korean Stuffed Cucumber Kimchi)
Recipe GLPRdfe43e90c03b88
Crisp kirby cucumbers are halved lengthwise and partially cut to create pockets, then stuffed with a vibrant mixture of daikon, carrot, pear, garlic chives, scallions, garlic, and Korean seasoning. This refreshing side dish combines cool, crunchy vegetables with bold, savory-spicy flavors and develops complexity as it ferments.
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Ingredients
2 1/4 pounds kirby or pickling cucumbers
1 tablespoon Diamond Crystal kosher salt (or 1/2 tablespoon table salt)
4 ounces daikon radish, peeled and cut into 1/8-inch-thick matchsticks
1 medium carrot, peeled and cut into 1/8-inch-thick matchsticks
1 small Asian pear, peeled, cored, and cut into 1/8-inch-thick matchsticks
2 ounces garlic chives, cut into 2-inch pieces
3 scallions, root end removed, halved lengthwise, and cut into 2-inch pieces
3 medium garlic cloves, finely chopped
1 tablespoon saeujeot (Korean salted shrimp), drained of brine
2 tablespoons fish sauce
1/2 cup coarse ground gochugaru (Korean chile powder)
Directions
Rinse the cucumbers under cold water and pat dry with paper towels. Trim away the stem ends and cut each cucumber in half lengthwise. Using a small knife, make a shallow lengthwise cut down the center of the cut side, stopping about 1/4 inch from each end, creating an opening without fully separating the halves. This forms a pocket for the filling.
In a large bowl, sprinkle the salt evenly over the cucumbers and toss gently to coat. Let them sit at room temperature for 15-20 minutes to draw out excess moisture and soften slightly. This makes them pliable enough for stuffing.
While the cucumbers rest, prepare the vegetable matchsticks. Peel the daikon radish and cut it into thin 1/8-inch-thick matchsticks, aiming for about 1 cup. Peel the carrot and cut it into similar matchsticks of about 1 cup. Peel and core the Asian pear, then cut it into 1/8-inch-thick matchsticks, yielding about 1 cup.
Prepare the herbs and aromatics. Cut the garlic chives into 2-inch pieces to yield about 1 cup. Trim the root ends from the scallions, discard them, halve the scallions lengthwise, and cut them crosswise into 2-inch pieces. Finely chop the 3 garlic cloves.
In a medium bowl, combine the daikon matchsticks, carrot matchsticks, pear matchsticks, garlic chives, scallion pieces, and chopped garlic. Add the drained saeujeot and fish sauce. Sprinkle the gochugaru over the mixture and toss gently but thoroughly with your hands or a spoon until all vegetables are well coated with the red chile powder and seasonings.
Gently open the pocket of each salted cucumber half and, working carefully to keep the cucumber intact, stuff each pocket generously with the vegetable-chile mixture. Pack the filling in firmly but do not force it so hard that the cucumber splits. The filling should be visible and abundant.
Transfer the stuffed cucumbers to a clean jar or airtight container, packing them snugly so they stay compact. Any remaining vegetable mixture and its flavorful liquid should be layered with or spooned over the cucumbers. Cover and refrigerate. The kimchi may be served immediately for a fresh, crisp version, or left to ferment in the refrigerator for 1-3 days for deeper flavor development and gentle fermentation.
