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- 6 pieces of firm Kirby cucumbers
- 2 tablespoons salt + 1 tablespoon salt
- 1 tablespoon sugar
- 1 cup julienne carrots
- 1 cup julienne "moo" radish, or daikon
- 5 scallions, cut into 1" batons
- 3 cloves of garlic, chopped fine
- 1 tablespoon raw chopped ginger
- 3 tablespoons gochugaru
- 3 tablespoons fish sauce
- 1 teaspoon honey
- 3 tablespoons toasted sesame seeds
- Wash and trim the Kirby cucumbers. Using a sharp knife, quarter the cucumber lengthwise- but leave the last 1/2" of the cucumber attached. It should look like a four-petaled cucumber flower. Mix the first 2 tbsp. salt and sugar together and season the inside of each cucumber. Let it sit for one hour
- While the cucumber is salting, mix the carrots, radish, scallions, garlic and ginger in a bowl. Sprinkle in 1 tablespoon salt, gochugaru, fish sauce, and honey over the vegetables. Using your hands (put some gloves on to protect your fingers from the chili!), massage the vegetables. After about two minutes, you'll notice the colors becoming more cohesive and soften. sprinkle the sesame seeds in.
- Do not rinse the cucumbers. Divide the filling into six portions. Open each cucumber flower and stuff it with the vegetable mixture, then close it up so it looks like a whole cucumber again. Place the cucumbers into a pan that fits the cucumbers in snugly, and cover it with plastic wrap. Place in the refrigerator. It is important that the cucumbers are snugly fit together, because the kimchi will keep releasing water and the best oisobagi are the ones that are soaking and marinating in the spicy kimchi juices. Although this kimchi is good to go immediately, the best way to eat them is between 5-8 days of marination.