Oi Sobagi (Stuffed Cucumber Kimchi) - Blanching in Boiling Salted Water Keeps It Crunchy All the Way

Steps

1. 1

   Put on gloves and gently scrub the cucumbers to wash them.

2. 2

   Trim 2cm from both ends and cut into 3-4 pieces.

3. 3

   Make cross-shaped cuts into each piece, leaving 1cm at the bottom intact.

4. 4

   Dissolve half a cup of sea salt in 3L boiling water, turn off the heat, submerge the cucumbers, and let sit for 30 minutes to pickle.

5. 5

   Rinse the pickled cucumbers in cold water and reserve 100ml of the brine.

6. 6

   Finely chop half an onion and cut the chives into 2cm pieces.

7. 7

   In a bowl, combine 200ml red pepper powder, 70ml anchovy fish sauce, 1T brewed soy sauce, 2T minced salted shrimp, 2T plum extract, 1T sugar, 2T minced garlic, 100ml cooled cucumber brine, chives, and onion to make the kimchi filling.

8. 8

   Drain the cucumbers, stuff with the kimchi filling, leave at room temperature for 2-3 hours, then refrigerate to ferment.