Spicy Stuffed Cucumber Kimchi (Oi-Sobagi) Recipe by Maangchi

2 pounds (9 or 10 cucumbers) kirby cucumbers or four 4½ inch long small, thin cucumbers (you can use Korean cucumbers, english cucumbers, or persian cucumbers)

2 tablespoons kosher salt

1 cup buchu (Asian chives), chopped into ½ inch pieces

4 garlic cloves, minced

1 medium carrot, cut into thin matchsticks (about 1 cup)

1 cup onion, sliced thinly

½ cup Korean hot pepper flakes (gochugaru) aka Korean red pepper flakes or Korean chili flakes

3 tablespoons fish sauce

1 tablespoon sugar

¼ cup water

1 tablespoon toasted sesame seeds

Directions at maangchi.com

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