Oi Sobagi (Korean Cucumber Kimchi)

Name: Oi Sobagi (Korean Cucumber Kimchi)
Total time: 1530
Yield: 20
Ingredients: 10 Kirby cucumbers, trimmed and halved; 8 cups water; 1 cup coarse sea salt; 1 cup Korean red pepper flakes (gochugaru); ½ cup water; ¼ cup fish sauce; 2 tablespoons white sugar; 2 tablespoons minced garlic; 2 teaspoons minced ginger; 1 tablespoon salted fermented shrimp (saewujeot); 2 cups garlic chives, cut into 1/2-inch pieces; 1 radish, cut into matchstick-size pieces, or to taste; 1 pinch sesame seeds, or to taste

Recipe by mykoreaneats from allrecipes.com

Side Dish 26 Hr. 30 Mins.

Ingredients

20 servings

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10 Kirby cucumbers, trimmed and halved
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8 cups water
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1 cup coarse sea salt
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1 cup Korean red pepper flakes (gochugaru)
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½ cup water
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¼ cup fish sauce
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2 tablespoons white sugar

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2 tablespoons minced garlic
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2 teaspoons minced ginger
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1 tablespoon salted fermented shrimp (saewujeot)
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2 cups garlic chives, cut into 1/2-inch pieces
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1 radish, cut into matchstick-size pieces, or to taste
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1 pinch sesame seeds, or to taste

Instructions

Place cucumbers onto one end, slice in half down the length to create and x-shape, leaving the last 1/4-inch uncut; place into a bowl. Combine 8 cups water and sea salt in a saucepan over medium heat; bring to a boil. Pour brine mixture onto the cucumbers; brine until flavors combine, about 1 hour.
Combine red pepper flakes, 1/2 cup water, fish sauce, sugar, garlic, ginger, and fermented shrimp in a bowl; mix until sauce is thoroughly combined.
Rinse cucumbers in cold water; place in a colander to drain. Sit until semi-dry, about 10 minutes.
Lather cucumbers with sauce, inside and out, making sure to stuff the x-shaped cut as well. Place cucumbers, chives, radish, and sesame seeds in an air-tight container. Let sit at room temperature until flavors combine, 1 to 2 days; refrigerate until ready to serve.