Oi-sobagi (Stuffed Cucumber Kimchi), Brined in Boiled Salt Water for Extra Crunch

Steps

1. 1

   Wash the cucumbers, cut off both ends 2~3cm, and cut into 3~4 sections.

2. 2

   Make a cross-cut in each cucumber leaving 1cm at the bottom uncut.

3. 3

   Boil water 2L with sea salt 1/2 cup in a pot, then pour over the prepared cucumbers and brine for 30 minutes.

4. 4

   In a bowl, mix red pepper flakes 1 cup, anchovy fish sauce 1/3 cup, tuna sauce 3T, plum extract 3T, sugar 1T, minced garlic 2T, and cooled brine 100ml to make the seasoning.

5. 5

   Finely chop the garlic chives and onion, add to the seasoning, and mix to make the kimchi filling.

6. 6

   Rinse the brined cucumbers in cold water to cool them, then drain in a strainer.

7. 7

   Stuff the kimchi filling tightly into the cucumber cuts to complete the oi-sobagi.