Spicy stuffed cucumber (oisobagi)

The spicy stuffed cucumber is a korean dish also known as kimchi cucumber is a nice side dish to serve with a meal.  Korean food is very seasonal so kimchi cucumber along with water kimchi are summer dishes served to be appetizing and very refreshing. Thanks to Maangchi, this recipe came out great and we wanted to share this with you.

Ingredients:

8-10 Kirby cucumbers

2-3 Green scallions

2 cups Asian chives

1/2 White onion

3/4 cup Carrot (shredded)

2 Garlic cloves

1/4 cup Fish sauce

1 tbsp Organic cane sugar

1/2 cup Hot pepper flakes

3-4 tsp Sea salt

Directions:

1. Wash cucumbers and cut them in half crosswise .  Make pockets out of cross slits, leaving about ½ inch on end and make 4 slits. (Don’t cut them all the way through).

2. Put them in a big bowl.

3. Sprinkle 3-4 tsp of sea salt onto the cucumber pieces, mix them carefully, and wait for 30-40 minutes (or until water from cucumber comes out).

4. In a big bowl, place a quarter cup of fish sauce, a half cup of hot pepper flakes, 2 cloves of minced garlic and 1 tbs of sugar, and mix them with a spoon.

5. Chop Asian chives 1 inch (about 2 cm) in length (2 cups) and cut 3 green onions diagonally as the same size as the chives, shred some carrot (1/4 cup) , slice the onion (1/4 cup) thinly and place all this into the mixture of the seasoning paste. Mix it up with a spoon or your hands (recommend with plastic gloves on).

6. Wash the cucumbers and drain them at least 3 to 4 times in order to rinse out the salt.

7. Stuff the seasoning paste into the slotted cucumber and put each cucumber into an airtight container. I cant emphasize enough the importance of wearing gloves for this part to protect your hands.

8. Right after making it, you can eat it. But keep the leftover kimchi in the refrigerator. It is ideal to let it sit in the refrigerator for at least a week before eating.

9. But if your like me…I couldn’t wait to eat mine as you can see.

Spicy stuffed cucumber (oisobagi)

Yield: 8 Servings

Prep Time: 20

Total Time: 20

Ingredients:

8-10 Kirby cucumbers

2-3 Green scallions

2 cups Asian chives

1/2 White onion

3/4 cup Carrot (shredded)

2 Garlic cloves

1/4 cup Fish sauce

1 tbsp Organic cane sugar

1/2 cup Hot pepper flakes

3-4 tsp Sea salt

Directions:

1. Wash cucumbers and cut them in half crosswise . Make pockets out of cross slits, leaving about ½ inch on end and make 4 slits. (Don’t cut them all the way through).

2. Put them in a big bowl.

3. Sprinkle 3-4 tsp of sea salt onto the cucumber pieces, mix them carefully, and wait for 30-40 minutes (or until water from cucumber comes out).

4. In a big bowl, place a quarter cup of fish sauce, a half cup of hot pepper flakes, 2 cloves of minced garlic and 1 tbs of sugar, and mix them with a spoon.

5. Chop Asian chives 1 inch (about 2 cm) in length (2 cups) and cut 3 green onions diagonally as the same size as the chives, shred some carrot (1/4 cup) , slice the onion (1/4 cup) thinly and place all this into the mixture of the seasoning paste. Mix it up with a spoon or your hands (recommend with plastic gloves on).

6. Wash the cucumbers and drain them at least 3 to 4 times in order to rinse out the salt.

7. Stuff the seasoning paste into the slotted cucumber and put each cucumber into an airtight container. I cant emphasize enough the importance of wearing gloves for this part to protect your hands.

8. Right after making it, you can eat it. But keep the leftover kimchi in the refrigerator. It is ideal to let it sit in the refrigerator for at least a week before eating.