Stuffed Cucumber Kim Chee (Oisobagi)

Chef’s Notes: This recipe is for immediate service and should not sit longer than 1 day in the refrigerator before eating. You may use any type of cucumber, but smaller firm ones like mini or pickling cucumbers work best.

4 mini cucumbers
3 tbsp. +1 tsp. salt
3 cloves garlic (minced)
1 tbsp. ginger (minced)
1 bunch green onion (chopped, green part only)
1 daikon (finely julienned)
2 tbsp. red chili flakes (coarse grind)
1 tsp. sugar

Cut the cucumbers in half crosswise. Split one end of each piece with cross slices, ¾ of the way through and place them into a bowl. Sprinkle with 3 tbsp. salt and allow them to sit at room temperature for 1 hour.

In a small bowl, combine the garlic, ginger, green onion, daikon, chili flakes, 1 tsp. salt and sugar. Mix well and refrigerate to chill.

Divide the chilled mixture into 8 parts and stuff each portion into a piece of salted cucumber. Place the filled cucumbers into a container or jar and allow to marinate for 1 day in the refrigerator before eating.

Recipe By:

Chef Grant Sato

Prep + Cook Time:

25 hrs 20 mins

Serving Size:

8 servings

As featured in…

Mar. 25, 2020 Coupon Book