Oi-sobagi Kimchi is another favorite. Melding the crisp cool mouth feel of cucumber and the fiery heat of red chili peppers provides a unique taste sensation.
6 medium unwaxed cucumbers
2 tablespoons salt
1 bunch chives
6 green onions
1 small Daikon radish
4 cloves garlic
1/2 small white or yellow onion
1 inch fresh ginger
1 tablespoon salt
3 tablespoons medium ground red chili pepper
1 tablespoon fine ground red chili pepper
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 non metallic mixing bowl.
Prepare the vegetables– Grate or shred the Daikon and lightly salt.
Fine 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 thick smooth paste. Pour into a medium non metallic 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.
Member recipes are not tested by the CHOW food team.