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This crunchy Stuffed Oi Kimchi (Cucumber Kimchi) is a wonderful condiment during the warm summer months when small Kirby cucumbers are easily available. | RotiNRice.com
5 from 2 votes

Stuffed Oi Kimchi (Cucumber Kimchi)

This crunchy Stuffed Oi Kimchi (Cucumber Kimchi) is a wonderful condiment during the warm summer months when small Kirby cucumbers are easily available.
Author : Linda Ooi
Course : Side Dish
Cuisine : Korean
Keyword : cucumber kimchi, oi kimchi, stuffed oi kimchi
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Prep Time 20 minutes
Total Time 20 minutes
Servings : 12
Calories : 20kcal

Ingredients
  

For the Stuffing

  • 2 tbsp Korean red pepper powder
  • ½ tsp ginger (minced)
  • 5 cloves garlic (minced)
  • 1 tbsp Korean salted shrimp / sauejeot (minced)
  • ½ tsp sugar
  • 2 oz Chinese chives (finely diced)
  • 2 oz Korean radish (finely diced)
  • 1 small carrot (finely diced)

Instructions
 

  • Rinse cucumbers. Cut off the both ends of cucumber. Halve cucumber crosswise into two. Quarter each cucumber half along its length starting from the center of the cucumber leaving about ½ inch of the other end intact.
  • Sprinkle with coarse salt and leave at room temperature for about two hours. Drain.
  • Mix all stuffing ingredients in a bowl.
  • Wearing a pair of kitchen gloves, stuff prepared cucumbers with stuffing.
  • Store in an air tight container in the refrigerator.

Notes

Oi kimchi can be eaten right away or kept in the refrigerator for up to one week.

Nutrition

Calories: 20kcal
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