So if you don’t already know, I’m absolutely in love with Kimchi. There’s something about the pungent, strongly seasoned taste that I can’t get enough of. The most common type of vegetable used for Kimchi is Chinese or napa cabbage (Mak Kimchi) but you could pretty much apply the same fermentation method to other kinds of greens i.e spring onions, bok choy, radish, etc.
This Stuffed Cucumber Kimchi (oi-sobagi) from Maangchi is super quick and easy to prepare. Korean cucumbers are supposed to be the recommended type for this recipe but since it is not readily available, I opted for Japanese cucumbers instead since they are long and slender too.
Unlike fermented kimchi, this fresh version can be served immediately, no waiting required. Garlicky, spicy and crunchy, the addition of julienned carrots and chives give this kimchi an additional sweetness. The quantity stated in this recipe has been reduced from the original, feel free to double or triple the amount as you wish.
Ingredients:
3 Korean or Japanese cucumbers
1 tsp salt
Stuffing –
1 small carrot – sliced thinly into matchsticks
¼ cup Chinese chives – cut into 2-inch length
4 cloves garlic – minced
½ tsp fish sauce
2 tsp Korean red pepper flakes (adjust to taste)
1 ½ tsp sugar
2 tsp toasted sesame seeds – optional (I forgot to use)
serves 3 – 4
The line up.
Wash and cut each cucumber into 3 equal sections. Slice them halfway through, cross section length-wise to create pockets for the stuffing.
Place them into a large bowl and sprinkle salt evenly and rub them gently.
Allow them to sit for 10 mins before rotating them and resting for another 10 mins. The salt will draw out excess moisture in the cucumber.
Rinse the cucumbers under running tap water and drain.
In a small bowl, make the paste by add the stuffing ingredients except carrots and chives. Mix well.
In another large bowl, combine all stuffing ingredients and paste together and mix well.
Taste and adjust with more red pepper flakes or seasoning if necessary.
Put on a pair of disposable plastic gloves and stuff the seasoning into each cucumber.
Serve immediately or place it in the fridge to chill if you like it cold.
Any leftovers could be stored in an air-tight container for up to 2 days.
- 3 Korean or Japanese cucumbers
- 1 tsp salt
- Stuffing –
- 1 small carrot – sliced thinly into matchsticks
- ¼ cup Chinese chives – cut into 2-inch length
- 4 cloves garlic – minced
- ½ tsp fish sauce
- 2 tsp Korean red pepper flakes (adjust to taste)
- 1 ½ tsp sugar
- 2 tsp toasted sesame seeds – optional (I forgot to use)
- Wash and cut each cucumber into 3 equal sections. Slice them halfway through, cross section length-wise to create pockets for the stuffing.
- Place them into a large bowl and sprinkle salt evenly and rub them gently.
- Allow them to sit for 10 mins before rotating them and resting for another 10 mins. The salt will draw out excess moisture in the cucumber.
- Rinse the cucumbers under running tap water and drain.
- In a small bowl, make the paste by add the stuffing ingredients except carrots and chives. Mix well.
- In another large bowl, combine all stuffing ingredients and paste together and mix well. Taste and adjust with more red pepper flakes or seasoning if necessary.
- Put on a disposable plastic glove on your hand and stuff the seasoning into each cucumber. Serve immediately or place it in the fridge to chill if you like it cold.
- Any leftovers could be stored in an air-tight container for up to 2 days.
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