Oisobagi (Stuffed Cucumber Kimchi), Adding the Pickling Brine to the Seasoning Gets the Saltiness Just Right

Steps

1. 1

   Wearing soft gloves, gently scrub and rinse the cucumbers

2. 2

   Cut off 2cm from both ends, quarter them lengthwise, and cut slits in the middle

3. 3

   Dissolve half a cup of sea salt in 2.5L of boiled water to make brine, pour over the cucumbers, and let them pickle for 30 minutes

4. 4

   Cut chives into 2cm lengths and finely mince the onion

5. 5

   In a mixing bowl, combine 1 cup gochugaru, 1/3 cup anchovy fish sauce, 1T brewed soy sauce, 3T tuna seasoning, 2T maesil syrup, 1T sugar, 2T minced garlic, 1T minced ginger to make the seasoning paste

6. 6

   Rinse the pickled cucumbers in cold water and drain in a colander

7. 7

   In a bowl, mix the onion, chives, seasoning paste, and 100ml of the pickling brine, then stuff the mixture carefully into the cucumber slits