Hello friends, Yet again a long overdue post. Yikes, better late than never, right? I’ve been trying to keep my head above the water lately. It’s fine, It’s a good thing. Banchan workshop is picking up some momentum and I’m really really excited and happy to partner with Oaktown Spice Shop, named the best spice shop in the world by Food & Wine magazine! Oaktown spice opened a second location in Albany (on Solano Ave.) last year in addition to original location in Oakland (Grand Ave.). I hosted my kimchi workshop back in January at the new location and had a blast. We had a really good group and having to host the workshop at night time was relaxing and enjoyable. I’m really happy to report that I’ll be doing more kimchi workshops with Oaktown Spice in both locations and will be introducing different type of kimchi that you can easily make at home! Next one is scheduled on April 17 at Oakland shop. Meanwhile, check out this updated Stuffed Cucumber Kimchi (Oisobagi) recipe below and also the original recipe I worked on with my mom few years back. I’ll need to schedule a new training session with my mom soon. I only have 99 more types of kimchi to tackle. Gah!
OISOBAGI, STUFFED CUCUMBER KIMCHI (오이소박이) – yields 16 pieces
This recipe is in collaboration with Oaktown Spice Shop
8 Persian cucumbers
2 cups shredded and chopped Korean radish or daikon radish
1 cup chopped chives
1 cup chopped green onion
¼ cup sea salt
4 tbsp kimchi chili (gochugaru)
1 tbsp granulated garlic
2 tsp ground ginger
2 tbsp preserved baby shrimp or fish sauce
1 tbsp sugar
Cut two ends of each cucumber and cut them into two small trunks (1.5 to 2-inches long) using a smaller knife, cut criss-cross down leaving 1/8″ closing on the bottom (use wider side as bottom). Sprinkle with sea salt to coat evenly. Use your fingers to coat inside cut area. Sit in room temperature for 45 min to 1 hr.
Make stuffing by finely chopping radish, chives and green onion. No longer than 1″ width for easier stuffing and fermentation. Season stuffing ingredients with kimchi chili (gochugaru), preserved shrimp, sugar, garlic and ginger. Add fish sauce (for extra umami flavor!). If you can’t find salted baby shrimp, use more fish sauce. Taste and adjust seasoning by adding more chili, sugar, garlic and fish sauce if needed.
Squeeze out some of the liquid from the salt-brined cucumbers. Insert stuffing in the cucumbers and rub the seasoning on the outside too. Stack it in glass jar or a fermentation jar. Rectangular jars will work best for cucumber kimchi to ferment well and stay intact.
Cucumber fermentation will usually take about 3-5 days depending on temperature. Place it in shaded area in your kitchen or shaded area in your backyard. Taste the kimchi after 3 days to see if you want to keep it outside longer or keep them in the fridge.