Spicy stuffed cucumber kimchi (Oi-sobagi) from Maangchi's Real Korean Cooking: Authentic Dishes for the Home Cook (page 123) by Emily "Maangchi" Kim and Lauren Chattman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute scallions for Asian chives. Let sit 1-2 days.

  • Delys77 on April 03, 2018

    Very easy and super tasty for us. The only thing I changed is that I had some very dainty cukes so I minced the veggies that were going into my kimchi paste and this worked very well. Quick and easy and very flavourful.

  • shoffmann on July 30, 2017

    My husband would prefer these a bit less spicy, but I enjoyed. With good flavor, and nice crisp texture, this kimchi was a nice change of pace from all of the cucumber salads that I typically make this time of year. We ate this fresh rather than waiting a day or two for fermentation.

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