The cool crisp flavor of cucumbers melded with the salty, garlicky, spicy flavor of kimchi. Oi Sobagi is one of my favorites and makes regular appearances at the dinner table.
6 medium unwaxed cucumbers
2 tablespoons salt
1 bunch Korean chives
6 green onions
1 small Daikon radish
4 cloves garlic
1/2 small white or yellow onion
1 ounce fresh ginger
1 tablespoon salt
3 tablespoons medium ground red chile pepper
1 tablespoon gochugaru (fine ground)
1 teaspoon sugar
1 teaspoon shrimp paste
Prepare the Cucumbers:
Cut cucumbers in half across the middle.
Slice the cucumber sections in half lengthwise, leaving the last 1/4 inch uncut.
Turn the cucumber section half way and repeat.
Lightly salt the inside surfaces and let stand for at least twenty minutes. Rinse, drain, and place in a large non metallic mixing bowl.
Prepare the vegetables:
Grate or shred the Daikon and lightly salt.
Fine chop the green onion
Mix the Seasoning Paste:
Place the garlic, onion half, and ginger into a blender with just enough water to blend into thick smooth paste. Pour into a medium non metallic mixing bowl.
Add all other seasoning ingredients and mix well. Add water as needed to maintain a thick paste.
Add chive, daikon, and green onion, mix well.
Let stand fifteen to twenty minutes.
Carefully stuff the seasoning paste into the slotted cucumber. Be careful not to break the uncut ends.
Place stuffed cucumber into a large glass container, cover tightly, and let stand at least one hour.
Refrigerate and serve cold with your favorite Korean meal.