Main ingredients
cucumbergarlic chivescarrotoniondried red chili peppersfermented anchovy saucesaeujeot (Korean salted fermented shrimp)pear
Kim Dae-seok's Stuffed Cucumber Kimchi (Oi Sobagi)
A famous-restaurant-style stuffed cucumber kimchi that stays crisp and never gets soggy until the last piece is eaten, using hot carrot-blanching water for brining
Ingredients needed 6 servings
Recipe
Cooking tips
- Pouring the hot carrot-blanching water over the brining cucumbers coats the cucumber surfaces so they stay crisp without getting soggy until fully eaten.
- Blanch the carrot in boiling water for only 20 seconds to keep a crisp texture.
- Blending cooled cooked rice and dried red chili peppers into the seasoning instead of glutinous rice paste gives a much cooler, cleaner savory taste.
- After brining the cucumbers, soak them in cold water for about 1 minute to wash off excess surface saltiness for perfectly balanced seasoning.
Recommended for
- Those who want to make refreshing kimchi to brighten a spring-summer table with poor appetite.
- Those who have failed with stuffed cucumber kimchi that quickly lost its texture and released water.
- Those who want to learn classic stuffed cucumber kimchi with a famous popular restaurant's hidden secret seasoning formula.
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