Stuffed Cucumber Kimchi (Oi Sobagi)

Cut cucumbers into 3-4 inch sections. For each section, make two perpendicular cuts lengthwise, stopping about half an inch from the bottom so the quarters remain attached at the base.

Place the cut cucumbers in a large bowl and cover generously with salt. This will help draw out excess water.

Pour hot water over the salted cucumbers until they are covered. Let them sit for about one hour.

While the cucumbers are salting, prepare the stuffing. In a separate large bowl, add the kimchi paste.

Thinly slice the onion and pear, and add them to the kimchi paste.

Mix the kimchi paste, onion, and pear together until well combined.

After one hour, drain the salty water from the cucumbers.

Rinse the cucumbers thoroughly with cold water to remove any excess salt, then drain well.

Wearing gloves, take a piece of cucumber and gently separate the quarters. Stuff the kimchi paste mixture into the crevices of each cucumber piece.

Ensure each cucumber is fully coated with the kimchi mixture, both inside and out. Place the finished pieces in a clean bowl or container.

The stuffed cucumber kimchi can be eaten immediately for a fresh taste or stored in an airtight container to ferment.