Table Talk with Chef Zachary Golper of Bien Cuit |
Answers Are In! ›
Grilled Tuna with Cucumber Salad
Kimchi and Shrimp Fried Rice
Oi-sobagi Kimchi Stuffed Cucumber Kimchi
- 6 medium unwaxed cucumbers
- 2 tablespoons salt
- 1 bunch chives
- 6 green onions
- 1 small Daikon radish
- 4 cloves garlic
- 1/2 small white or yellow onion
- 1 inch fresh ginger
- 1 tablespoon salt
- 3 tablespoons medium ground red chili pepper
- 1 tablespoon fine ground red chili pepper
- 1 teaspoon sugar
Oi-sobagi Kimchi is another favorite. Melding the crisp cool mouth feel of cucumber and the fiery heat of red chili peppers provides a unique taste sensation.
- 1Prepare the Cucumbers–
Cut cucumbers in half across the middle.
Slice the cucumber sections in half lengthwise, leaving the last 1/4 inch uncut.
Turn the cucumber section half way and repeat.
Lightly salt the inside surfaces and let stand for at least twenty minutes. Rinse, drain, and place in a large non metallic mixing bowl.
- 2Prepare the vegetables–
Grate or shred the Daikon and lightly salt.
Fine chop the green onion
- 3Mix the Seasoning Paste–
Place the garlic, onion half, and ginger into a blender with just enough water to blend into thick smooth paste. Pour into a medium non metallic mixing bowl.
Add all other seasoning ingredients and mix well. Add water as needed to maintain a thick paste.
Add chive, daikon, and green onion, mix well.
Let stand fifteen to twenty minutes.
- 4Stuff Cucumber–
Carefully stuff the seasoning paste into the slotted cucumber. Be careful not to break the uncut ends.
Place stuffed cucumber into a large glass container, cover tightly, and let stand at least one hour.
Refrigerate and serve cold with your favorite Korean meal.