The cool crisp flavor of cucumbers melded with the salty, garlicky, spicy flavor of kimchi. Oi Sobagi is one of my favorites and makes regular appearances at the dinner table.
6 medium unwaxed cucumbers
2 tablespoons salt
1 bunch Korean chives
6 green onions
1 small Daikon radish
4 cloves garlic
1/2 small white or yellow onion
1 ounce fresh ginger
1 tablespoon salt
3 tablespoons medium ground red chile pepper
1 tablespoon gochugaru (fine ground)
1 teaspoon sugar
1 teaspoon shrimp paste
- Prepare the Cucumbers:
- Cut cucumbers in half across the middle.
- Slice the cucumber sections in half lengthwise, leaving the last 1/4 inch uncut.
- Turn the cucumber section half way and repeat.
- Lightly salt the inside surfaces and let stand for at least twenty minutes. Rinse, drain, and place in a large nonmetallic mixing bowl.
- Prepare the vegetables:
- Grate or shred the Daikon and lightly salt.
- Finely chop the green onion
- Mix the Seasoning Paste:
- Place the garlic, onion half, and ginger into a blender with just enough water to blend into a thick smooth paste. Pour into a medium nonmetallic mixing bowl.
- Add all other seasoning ingredients and mix well. Add water as needed to maintain a thick paste.
- Add chive, daikon, and green onion, mix well.
- Let stand fifteen to twenty minutes.
- Stuff Cucumber
- Carefully stuff the seasoning paste into the slotted cucumber. Be careful not to break the uncut ends.
- Place stuffed cucumber into a large glass container, cover tightly, and let stand at least one hour.
Refrigerate and serve cold with your favorite Korean meal.