For making Oisobagi or stuffed cucumber kimchi, you will need;
- Long cucumbers – 2 (kirby cucumbers are recommended for this kimchi, if not available any other kind of cucumber will work. I have used long Japanese Cucumbers (Suyo))
- Coarse sea salt – 2 and ½ tbsp
For kimchi paste
(*Note: Below measurement yields kimchi paste double than required for 2 long cucumbers. I used half for cucumber kimchi and with remaining half I made perilla leaves kimchi. If you wish you can increase the number of cucumbers.)
- Rice flour – 2 tbsp
- Brown sugar – 1 heaped tbsp (can be replaced with white sugar)
- Cloves of garlic – 4-5 big (minced)
- Ginger – 1 inch piece (minced)
- Onion – ½ (minced)
- Carrot – 1 cup (cut into long and thin strips)
- Korean radish – 1 and ½ cups (cut into long and thin strips)
- Green onions – 1 cup (cut into 2 inch pieces)
- Korean hot red pepper powder – 1 and ½ tbsp (it depend on how hot your pepper powder is; the one I have is very hot, so I added less)
- Soy sauce – 2 tbsp
- Anchovy fish sauce – 2 tbsp
- Sesame oil – 1 tbsp
- Roasted sesame seeds – 1 tbsp
How to make Cucumber kimchi?
- Wash the cucumbers and cut off the stems.
- Cut each cucumber into 3 equal parts. Then give each piece a horizontal and vertical slit keeping end part intact as shown in picture.
- Stuff all pieces with coarse sea salt.
- Let them rest on counter for an hour. Meanwhile keep your kimchi paste ready.
- Add rice flour, sugar and 1/2 cup of water in a sauce pan. Mix well and cook for 4-5 minutes on low heat until mixture thickens up.
- Allow it to cool down.
- Mince ginger, garlic and onion. Peel carrot and radish. Cut them into long and thin strips.
- In the rice flour mixture, add Korean hot pepper powder, soy sauce, anchovy fish sauce, sesame oil, and sesame seeds. Mix everything together nicely.
- Then add minced ginger, garlic, and onion. Also throw in carrot and radish.
- Mix well and kimchi paste is ready.
- Now wash the cucumbers thoroughly under cold running water and pat try them.
- Then stuff the kimchi paste in each piece of cucumber and it’s done.
- Store them in an air tight glass container. Keep it at room temperature overnight, and then transfer it to refrigerator.
Make your own kimchi at home and let me know how it turned out for you.