(CUCUMBER KIMCHI)

Kimchi Oi-sobagi’s crunchy texture and refreshing taste have made this dish a favorite among summer kimchis. It’s made by inserting seasoned vegetables into a cucumber cut lengthwise, making it a delicious vehicle for flavor. This kimchi does not need to be fermented before eating.

• Active time: 15 mins
• Total time: 45 mins

INGREDIENTS

• 8 kirby cucumbers (or 12 lebanese cucumbers)
• 3 tbs (45 ml) salt
• ½ cup (125 ml) chinese chives, chopped
• 3 cloves garlic, minced
• 3 carrots, peeled and julienned
• 1 onion, finely chopped
• ⅓ cup (55 ml) korean chili powder
• 4 tsp (20 ml) fish sauce
• 2 tbs (30 ml) cane sugar
• 2 tsp (10 ml) black sesame seeds (optional)

DIRECTIONS

Make 2 lengthwise slashes on each cucumber, making sure to leave the 4 resulting strips attached. Place the cucumbers in a large bowl and sprinkle with salt. Rub each cucumber (the exterior and the flesh) with the salt. Let the cucumbers rest for 30 minutes, turning them halfway through.

While the cucumbers are resting, combine in a bowl the Chinese chives, garlic, carrots, onion, chili powder, fish sauce, sugar and sesame seeds. Set aside.

After the cumbers have rested, rinse them to remove all of the salt and drain them in a colander.

Stuff the cucumbers with the mixture prepared earlier. Contact with chili powder can irritate skin, so wear gloves for this step.

Serve the stuffed cucumbers immediately (this kimchi doesn’t need to be fermented) or store in the refrigerator for up to 5 days.

PRODUCTS USED TO CREATE THIS RECIPE