Modu Recipe
Modu Recipe

Kim Dae-seok's Hijiki Cucumber Sobagi

An unusual kimchi made by stuffing a crisp cucumber, pickled with fresh water and sea salt, with a seasoning paste of apple and hijiki

Ingredients needed 4 servings

Recipe

Cooking tips

  • Place a small bowl or dish underneath the cucumber when making cross cuts to prevent the knife from cutting through the entire base.
  • Adding a small amount of fresh water during the salting step helps keep the cucumber crisp longer than using sugar alone, preserving maximum crunch until the last bite.
  • Do not overcook hijiki—over-blanching removes their characteristic chewy texture and makes them tough; remove them from boiling water as soon as they turn slightly green (within 15–20 seconds).

Recommended for

  • Those who want to make a unique version of cucumber pickle.
  • People who enjoy the popping texture of hijiki.
  • Those seeking a home-style side dish combining seaweed and cucumber.

Shop ingredients on Coupang(Ad)

cucumberhijikiappleonionsalted shrimpanchovy fish saucegochugaruminced garlic

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