Oisobagi Recipe

Oisobagi, or cucumber that has been stuffed with kimchi, is a very popular side dish during summer. The light and fresh taste of the cucumbers goes perfectly well with the unique and very spicy Kimchi paste.

This recipe makes 4-6 servings.

Ingredients that you will need:

- 10 pieces of Korean Cucumbers that have been washed and cut in half. (These are available in most Asian groceries)
- 1/2 cup of Salt
- 5 cups of Water
- 1 cup of Garlic Chives
- 1/2 cup of Green Onions
- 1/2 cup of Gochugaru, Korean Chili Powder (Again this is available in most Asian groceries)
- 1 TBSP of Sugar
- 2 cloves of Garlic that has been minced
- 1 TSP of Ginger Powder

Instructions:

-1- After you have washed and cut all of the cucumbers in half, you will need to make two lengthwise slits along each half of the cucumber halves. Be sure that you cut from the raw end until about half a centimeter away from the base. After you have done this, set them aside.

-2- Now, take a large pot and pour the water into it. Bring to a boil and then add the salt.

-3- After adding the salt, remove the pot from the heat and then soak the cucumbers for about 30 to 45 minutes.

-4- Meanwhile, it is time to make the stuffing. You do this by taking a medium-sized bowl, and combine the chives, green onions, gochugaro (chili powder), sugar, garlic and ginger. Mix these ingredients well. Add a few tablespoons of water if the stuffing looks to be getting too dry. Set this aside now.

-5- Now, drain the cucumbers and rinse them under cold, running water. After rinsing them, pat them dry using paper towels.

-6- Now it is time to stuff the cucumbers. Carefully, place a tablespoon or so of the stuffing inside the slits. Make sure that you distribute the stuffing evenly among all of the cucumbers.

-7- After you have stuffed all of the cucumbers, place them in an air-tight container. Let them ferment in the fridge for at least 2 days.

-8- Serve the cucumbers chilled.

-9- Enjoy!

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