Oi Sobagi (Stuffed Cucumber Kimchi) - Pouring Boiling Salt Water Creates Superior Crunchiness

Steps

1. 1

   Thoroughly wash the cucumbers under running water.

2. 2

   Cut off the ends and cut each cucumber into 3 or 4 equal sections.

3. 3

   Score the cucumber sections with crosswise knife cuts.

4. 4

   Dissolve sea salt in boiling water thoroughly.

5. 5

   Submerge the cucumbers in the salt water and pickle for 30 minutes.

6. 6

   Lightly rinse with cold water and drain in a colander.

7. 7

   Prepare chives, onion, carrot, and red chili peppers.

8. 8

   Make the seasoning paste, add the prepared vegetables and a little of the cooled salt water, and mix well.

9. 9

   Carefully stuff the scoring in each cucumber section with the filling.

10. 10

    Leave in a cool, shaded area for one day, then transfer to the refrigerator.