Oisobagi - Stuffed Cucumber Kimchi

Course : Appetizers
Serves: 4
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6 medium cucumbers -- 8-inches each
3 tablespoons salt
6 medium spring onions -- chopped
3 cloves garlic -- finely chopped
1 piece fresh ginger -- peeled, crushed, -- finely chopped
1 small korean radish -- julienned
4 tablespoons red pepper powder
1 tablespoon sugar
1 teaspoon accent seasoning mix

Preparation / Directions:

Cut the cucumbers in half (if small), or in thirds (if large). Stand each segment on its end, and cut a cross down each one almost to the base (but do not separate). Sprinkle the cucumbers with the salt, and rub well in. Cover and set aside for about 2 hours (the time this takes depends on factors such as humidity and moisture-level in the cucumbers). They should be wilted, but still have a "snap" when bent. When the cucumbers are sufficiently salted, wipe off the excess salt, then pour boiling water over them. Rinse well and refresh immediately in cold water. (This keeps the cucumbers crisp and crunchy for a longer period.) Mix together the spring onions, garlic, ginger, radish, red pepper powder and sugar. Wipe dry the cucumbers and stuff the mixture into the slits in each. Pack the stuffed cucumbers into sterile jars and cover tightly. Allow to stand in a cool, dark place for at least a day, then transfer to a refrigerator. Serve well chilled. These pickled cucumbers will last for at least a few days, but they are at their best before they go soft and mushy.


Nutritional Information:

342 Calories (kcal); 3g Total Fat; (6% calories from fat); 15g Protein; 75g Carbohydrate; 0mg Cholesterol; 19241mg Sodium

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