Oi Sobagi — Stuffed Cucumber Kimchi

Ingredients

• 8 small Korean cucumbers (oi)
• 3 Tbsp coarse salt
• 1 cup chives cut 1-inch, 1/2 cup carrot julienne
• 1/4 cup gochugaru, 1 Tbsp fish sauce, 1 Tbsp saeujeot
• 1 Tbsp garlic, 1 tsp ginger, 1 tsp sugar
• 1 tsp sesame seeds

Steps

1. Split cucumbers lengthwise not through, salt inside/out 45 min, rinse, drain.
2. Mix gochugaru, fish sauce, saeujeot, garlic, ginger, sugar with chives/carrot into stuffing.
3. Pipe stuffing into pockets, pack snug in container.
4. Chill 12 hrs and serve within 5 days for best snap.
5. Drain excess liquid if pooling; do not ferment warm or cucumbers soften.