Photograph of the finished Oi sobagi

Korea · Kimchi dưa chuột nhồi

Oi sobagi

45 min Hands-on time + 12 hr 30 min waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Cucumber Cucumber 1.3 lb
  • Photograph of Coarse salt Coarse salt 1.1 oz
  • Photograph of Garlic chives Garlic chives 2.8 oz
  • Photograph of White radish White radish 4.2 oz
  • Photograph of Gochugaru Korean chilli flakes Gochugaru Korean chilli flakes 1.7 oz
  • Photograph of Garlic Garlic 0.7 oz
  • Photograph of Ginger Ginger 0.3 oz
  • Photograph of Fish sauce Fish sauce 2 ⅛ tbsp
  • Photograph of Sugar Sugar 0.4 oz

Method

  1. 1 Cut the cucumber into 5 cm pieces, make a cross-shaped incision almost all the way through but leave the bottom intact.
  2. 2 Soak the cucumbers in warm salt water for 30 minutes to soften them, then drain.
  3. 3 Chop chives and radishes into short strips, then mix with Korean chili powder, garlic, ginger, fish sauce, and sugar.
  4. 4 Stuff the filling mixture into each groove of the melon until full, then spread the remaining sauce onto the outer rind.
  5. 5 Place in a jar, leave at room temperature for 12 hours for mild fermentation, then refrigerate. They will remain crispy for up to 3 days.
Start cooking