Sunday, May 27, 2012

Stuffed Cucumber Kimchi (Oi-so-bae-gi)


6-7 Persian cucumbers
1 tbsps sea salt
1/2 bunch Chinese chives (these are usually sold in bunches), finely sliced


1/4 onion, thinly sliced (option)
3 stalks green onions, finely sliced
1 garlic cloves, minced
3 tbsps for stuffing +1/2 tbsp gochugaru
1 tsp Thai fish sauce
1 tsp salt
1/2 tsp sugar
1 tsps toasted sesame seeds


1.  Firstly clean the cucumber by rubbing with salt and wash, trim the ends and cut then in half (about 2 inch-long).
2.  With a sharp knife, carefully slice the cucumber from the top to bottom without going all the way through i.e. leave the bottom intact as we need to stuff the cucumbers.  Make another similar slice to create a criss cross pattern, again without going to the way through as we need a base for stuffing.
3.  Put them in a big bowl; sprinkle 1 to 2 Tbsps sea salt onto the cucumber pieces, mix them carefully and wait for 30 minutes until wilted but still with some spring to them. 
4.  In the mean time, prepare the vegetables; add the sliced chives and green onions into a medium bowl.  Add in the rest of the seasoning ingredients and mix well.  Set a side.
5. After 30 minutes, rinse the salted cucumbers lightly to wash off any salt crystals.  Coat the cucumbers with the 1/2 tbsp of gochugaru.  
6.  Wear some plastic or rubber gloves to protect your hands while stuffing.  Stuff the coated cucumbers with the seasoning and place in an airtight container.
7.  You can eat them freshly stuffed or leave to ferment in room temperature for about 12 hours.  Once fermented, place in fridge and eat as and when you like.  Cucumber kimchi is unlike cabbage kimchi which can be kept for months, it is best to eat cucumber kimchi within a few days of making.

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