Oi Sobagi (Stuffed Cucumber Kimchi)

Prepare the Cucumbers

• Wash the cucumbers thoroughly. Slice them lengthwise and scoop out the seeds using a spoon, creating space for the filling. If using regular cucumbers, trim the ends and lightly score the skin to help the seasoning penetrate.
• Sprinkle the cucumbers with salt and set them aside for about 30 minutes to draw out excess moisture. Rinse off the salt and pat dry.

Make the Filling

• In a mixing bowl, combine the minced garlic, Korean red pepper flakes, chopped green onions, sugar, and optional fish sauce or vegetable-based umami. Mix well to form a paste. Add sesame oil if using, and adjust the seasoning to taste.

Stuff the Cucumbers

• Gently stuff each cucumber with the prepared filling. Pack the mixture in tightly but carefully, ensuring the cucumbers are well-filled but not torn.

Ferment the Kimchi

• Place the stuffed cucumbers in a clean, airtight container or jar. Allow the kimchi to ferment at room temperature for 1-2 days, checking the flavor and texture. For a quicker version, it can be enjoyed after a day of fermenting.

Refrigerate and Serve

• Once fermented to your liking, store the stuffed cucumbers in the refrigerator to slow down the fermentation process. Serve chilled, garnished with toasted sesame seeds if desired.