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–+ servings
A kimchi made with cucumbers and miso.

Oisobagi Kimchi (stuffed cucumber kimchi)

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Prep Time 15 minutes
Total Time 1 day 15 minutes
Yield 6 servings

Units

Ingredients 

  • 10 cucumbers kirby
  • handful salt
  • 1 carrot julienned
  • 1 bunch garlic chives (the flat leaf variety about 2 cups chopped)
  • miso ball of (about ¼ cup)
  • 3 cloves garlic grated
  • handful gochugaru (⅓-1/2 cup)
  • handful toasted sesame seeds (about 2 tablespoons)
  • 1 tablespoon honey (1-2 tablespoons)

Instructions

  • Cut each of the 10 cucumbers in half, then cut a slit down the middle up to ½" of the end. Rotate the cucumber 90 degrees and cut another slit down the middle up to ½" of the end. If you look at the third photo above, you'll see that the cucumber is cut into quarters lengthwise, but the quarters are still attached at the very end. This makes a pocket in the cucumber for us to stuff.
    cutting cucumbers.
  • Cover the cucumbers in a generous handful salt(I prefer kosher salt for this). The salt helps coax the water out of the cucumbers, making them more crunchy. Don't worry about over-salting as we will be washing off the extra salt later. Make sure you get the salt in between the slits in the cucumber. Set them aside for at least an hour to allow as much water to come out as possible.
    Cucumbers get rubbed with salt for kimchi.
  • While the cucumber is resting, shred 1 carrot, chop up 1 bunch garlic chives, then add them to a bowl with 3 cloves garlic, grated.
    Garlic chives are cut into manageable lengths.
  • Add the handful gochugaru, miso, handful toasted sesame seeds and 1 tablespoon honey.
    Ingredients arranged in a bowl.
  • Use your clean hands to mash all the ingredients together.
    Giving the kimchi a good squeeze and massage.
  • When the cucumbers have gone from an opaque pale green to a translucent green with water collecting at the bottom of the bowl, they are ready. Rinse them thoroughly in cold water and squeeze as much water out of each cucumber as you can.
    Sweating cucumbers release their juices.
  • Stuff a few tablespoons of the garlic chive mixture into the pocket of each cucumber.
    Marinated vegetables.
  • You can eat the oisobagi kimchi after a day, but it's best if you let it pickle in the fridge for at least one week.
    Fermented vegetables for Oisobagi kimchi.

Nutrition

Calories 80kcalCarbohydrates 15gProtein 3gFat 1gSaturated Fat 0.1gPolyunsaturated Fat 0.03gMonounsaturated Fat 0.01gSodium 51mgPotassium 731mgFiber 4gSugar 10gVitamin A 2098IUVitamin C 18mgCalcium 79mgIron 1mg
Course Condiments & Pickles
Cuisine Korean