Stuffed-Cucumber Pickle - Oi Sobaki [Serves 4]


Cucumber : 10 (6 oz each)
Leek : 2 oz
Hot pepper powder : 1/2 cup
Green onion : 1 stalk
Garlic : 4 cloves
Ginger : 1 piece
Salted baby shrimps, chopped : 1 tb (available in Korean stores, optional)


  1. Wash the cucumbers scrubbing with salt. Cut them into 2 inches long. Make a crosswise cut about 1.5 inches deep in each piece.
  2. Dissolve 4 tablespoonfuls of salt in 4 cups of water. Soak the cucumbers for about 30 minutes in the salted water. Squeeze them with gauze or paper towel to drain water thoroughly.
  3. Wash and cut the leeks 1 inch long.
  4. Crush garlic. Chop green onion, ginger, and salted baby shrimps.
  5. Put the hot pepper powder, leeks, green onion, garlic, ginger, salted baby shrimps, and salt in a large bowl. Mix them well by hand, using rubber gloves.
  6. Stuff each cucumber piece with the mixture. Place them neatly in a jar. Put the remaining stuffing on the them.
  7. Keep in a cool place for one day, then serve.

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