Stuffed-Cucumber Pickle- Oi Sobaki
Cooking Time : 40 minsTotal Calories : 30 kcalServing Size : 4 Cucumber : 10 (6 oz each)Leek : 2 ozHot pepper powder : 1/2 cupGreen onion : 1 stalkGarlic : 4 clovesGinger : 1 pieceSalted baby shrimps, chopped : 1 tb (available in Korean stores, optional)Salt 1. Wash the cucumbers scrubbing with salt. Cut them into 2 inches long. Make a crosswise cutabout 1.5 inches deep in each piece.2. Dissolve 4 tablespoonfuls of salt in 4 cups of water. Soak the cucumbers for about 30 minutesin the salted water. Squeeze them with gauze or paper towel to drain water thoroughly.3. Wash and cut the leeks 1 inch long.4. Crush garlic. Chop green onion, ginger, and salted baby shrimps.5. Put the hot pepper powder, leeks, green onion, garlic, ginger, salted baby shrimps, and salt ina large bowl. Mix them well by hand, using rubber gloves.6. Stuff each cucumber piece with the mixture. Place them neatly in a jar. Put the remainingstuffing on the them.7. Keep in a cool place for one day, then serve.
Korean Recipe List - Stuffed-Cucumber Picklehttp://www.ware4u.com/food/food01.htm (1 of 2) [12/25/2002 11:40:26 PM]
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