Korean O-Yee Kim Chi

posted by Becky 07-25-99 5:44 PM

O-Yee Kim Chi (Cucumber Kim Chi)

12 small cucumbers - the small size used for pickling
1 tbsp salt
1/4 c water

6 medium green onions, chopped
1 clove garlic, finely crushed
1 - 2 tbsp red pepper powder - more or less to taste
2 tsp salt - or to taste
1/2 tsp sugar
1 1/2 c sweet rice flour sauce

Wash the cucumbers. Cutting lengthwise into quarters through 3/4 of the cucumber - do not cut entire length. (You want it to still be connected at the bottom). Sprinkle with salt and add the water. Allow to stand for 20 to 30 minutes or until they become soft, then dry.

Bring 1 cup of water to a boil. In 1/2 c of cold water, mix 2 tbsp of the sweet rice flour and stir until dissolved. Add to the boiling water, stirring constantly until the water boils again and thickens. Set aside to cool.

Combine the ingredients for the stuffing and mix well. Stuff the cucumbers firmly with the stuffing and then put into a jar. Keep in a cool place for 2 days.

When it is ready to serve, store in refrigerator.

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