Oisobagi

This is my own version of oisobagi, or Cucumber Kimchi. The original version of the recipe can be found in this sacred book titled "120 recettes de cuisine traditionnelle Coréenne" (Grancher Paris 1999). I love Korean food, and i dont mind living in the country (the only asian country that i have ever visited beside my own country, hehe).

Ingredients:

• one big cucumber wash cut 5 cm length
• 10 cm of leeks sliced lengthy
• 2 tbs of thinly sliced chives
• 3 cloves garlic chopped
• 1 tbs of chilly powder (i used S&B Japanese seasoning, consists of Chilli, pepper, Orange Zest, Ginger and Sesame Grains)
• 1 tsp of Korean chilli Red paste (kochujang)
• 2 tsp of salt
• 2 tbs of anchovies (or small dried shrimp) stock (produced by boiling dried anchovies and add a bit of pepper and chives).

Methods:

1. Form a cross on each cucumber, make sure that you don't cut it all off. Leave one 1cm under (on bottom part) attached. Salt them, set aside for 1 hour, dispose the cucumber water which is produced.
2. In a big bowl, mixed the chilli powder, garlic, chilli paste, and anchovy stock all together.
3. Fill the empty space of each crossed cucumber with the chilli paste, and leave it overnight at room temperature.

I add a tea spoon of soy sauce on my oisobagi just for the fun of it, and yeah it was fun! :)