오이소박이Oi-sobagi

• 6small pickling cucumbers 백오이
• 2 tbspcoarse salt and 500 ml water for brining 굵은 소금
• 80 gAsian chives (buchu), in 1 cm pieces 부추
• ½carrot, finely julienned 당근
• 3 tbspgochugaru 고춧가루
• 1 tbspfish sauce 액젓
• 1 tbspminced garlic and 1 tsp sugar 마늘·설탕
• 3 tbspwater 물

Method

1. Cut each cucumber into 2 or 3 pieces of 6 cm. Make a deep cross-shaped cut lengthwise, stopping 1 cm from the bottom.
2. Dissolve the salt in the hot water, pour it over the cucumbers and brine 30 minutes, turning once. Rinse and drain.
3. Mix the gochugaru, fish sauce, garlic, sugar and water into a paste, then fold in the chives and carrot.
4. Gently stuff the filling into each cut and rub the rest on the outside.
5. Pack into a container. Eat after a few hours at room temperature, then keep in the fridge and finish within a week.

Cook's note

This is a fresh kimchi; it loses its crunch after about a week.