Kim Dae-seok's Hijiki Cucumber Sobagi

• white cucumber 6 pieces
• hijiki 200g
• apple half (quarter if large)
• onion half
• shrimp paste 1 tablespoon
• anchovy fish sauce 1/4 cup
• glutinous rice flour 1/4 cup
• red chili powder paper cup 7 parts (about 0.7 cup)
• minced garlic 1 tablespoon
• minced ginger 1/2 tablespoon
• sugar 1 tablespoon
• plum syrup 1 tablespoon
• toasted sesame seeds 1 tablespoon
• sea salt 1/3 cup (for pickling)
• fresh water 1/3 tablespoon (for pickling)
• water 1/4 cup (for pickling)

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.