Not Difficult At All: Oi-sobagi (Stuffed Cucumber Kimchi) Super Easy

Name: Not Difficult At All: Oi-sobagi (Stuffed Cucumber Kimchi) Super Easy
Yield: 3 servings
Cuisine: American
Ingredients: 3 Cucumbers; 1 to 2 heaped teaspoons Salt; 5 to 6 stalks Green onion; 20 cm White part of a Japanese leek; 7 to 8 stalks Chinese chives; 1 Carrot (julienned); 1 grated, a tiny bit Garlic; 1 grated, 1 heaped teaspoon Ginger; 1 to 2 tablespoons, (to taste) Toasted white sesame seeds; 1 tbsp ★ Dried shrimp (the kind you put into okonomiyaki); 1 tbsp ★ Shredded squid (dried); 3 tbsp ★ Fish sauce; 2 tsp ★ Sake; 2 tsp Vinegar; 1 tsp Sake; 1 tsp Sugar; 1/2 tsp Dashi stock granules; 1 tsp Gochujang; 2 tbsp Korean chili pepper powder; 1 dash, (to taste) Salt

cookpad.japan @cookpad_jp

This is even easier than overnight pickles, maybe.
It's kind of difficult to get a hold of saeujeot (salted fermented krill that is usually used to make kimchi) but you can make kimchi easily using familiar, easy to get ingredients. Why not give it a go?

Salt, garlic, dried shrimp, dried shredded squid, and chili pepper.
By varying the amounts of these ingredients, you can adjust the taste in any way you like.
Korean chili pepper is not that spicy hot - it has a sweet fragrance.
Adjust the amounts to create the kimchi that's suited to you. Recipe by pegupepepe

cookpad.japan @cookpad_jp

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Ingredients

3 servings

3Cucumbers
1to 2 heaped teaspoons Salt
Stuffing ingredients:
5to 6 stalks Green onion
20cm White part of a Japanese leek
7to 8 stalks Chinese chives
1Carrot (julienned)
1grated, a tiny bit Garlic
1grated, 1 heaped teaspoon Ginger
1to 2 tablespoons, (to taste) Toasted white sesame seeds
1 tbsp★ Dried shrimp (the kind you put into okonomiyaki)
1 tbsp★ Shredded squid (dried)
3 tbsp★ Fish sauce
2 tsp★ Sake
The Seasonings:
2 tspVinegar
1 tspSake
1 tspSugar
1/2 tspDashi stock granules
1 tspGochujang
2 tbspKorean chili pepper powder
1dash, (to taste) Salt

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Steps

1

"Oi" means cucumber in Korean. Cut each cucumber into thirds. Make a crisscross cut into each one lengthwise, leaving about 1/4 of each piece intact.
2

Dissolve the salt in hot water, add water to cool and put in the cucumber. Leave like that for an hour. Turn it over once in a while.
3

So let's make the stuffing in the meantime. To start with, let's make the saeujeot (fermented krill) substitute with the ★ ingredients.
4

Chop up the ★ ingredients finely, add the fish sauce and sake, leave for about 5 minutes then microwave for 30 seconds. Don't forget to cover with plastic wrap.
5

Roughly chop up the green onion, leek and chives. Mix them, the julienned carrot, the combined ingredients from Step 4, ginger, garlic, and the seasonings in a bowl.
6

If you like, add lots of garlic.
7

Mix everything together. Taste, and add salt or other things if needed.
8

Those cucumbers that were resting in brine, if they're too salty rinse them off quickly, and pat dry well...
9

Stuff in the stuffing. Sprinkle any that's left over on the cucumber.
10

And it's done. Drizzle on a bit of sesame oil when you eat it if you like.
11

The method is almost the same in this recipe: Raw Oyster Kimchi. Take a look!