[Jia Choi speaking] Now, Chef Lee Ha Yeon is going to show us how to make summer kimchi.
It is called Oi Sobagi. And yes, let's start.
[speaking Korean]
So, we have.... [speaking Korean]
It has been brined for about....? [speaking Korean]
....For about two hours, so it's kind of — as you can see — flexible.
And please show us the technique.
[Speaking Korean]
Since we need to.... [Speaking Korean]
Since we need to stuff the cucumber, it needs to be cut like this — the "slit cut."
Don't cut all the way down, leave a little bit, and make a big pocket.
So, the combination — cucumber and chive is very good.
So, in Korea, with cucumber dishes, chive is a must.
[chopping sounds]
And also, chive is a summer vegetable.
So, for today, chive is used for stuffing ingredient but....
....there is a chive kimchi.
And it is eaten during summertime.
So, she's going to make a stuffing and season. This is a Korean red pepper flake.
So, kelp.... kelp broth as a liquid.
[Ambient sound, wind]
Fish sauce.
This is an anchovy fish sauce.
[speaking Korean]
Garlic.
Ginger. [speaking Korean]
And rice porridge.
[Speaking Korean]
This is minced shrimp.
So, it makes a better taste.
It's not a must, but if you can get fresh and nice shrimp,
you just finely chop it, and then you can add it to a kimchi stuffing.
Smells great.
[speaking Korean]
And then you want to toss all together.
And the toast roasted sesame seeds at the end.
[speaking Korean]
A little bit of fried pepper, cut and julienned. Dried pepper.
Okay so she's stuffing the brined cucumber with the prepared stuffing.
[Ambient noise]
Since the cucumber already has a slit cut, you can easily stuff with the stuffing.
[speaking Korean]
So, this kimchi fermentation is not a must. Some people like *fresh* cucumber kimchi, so....
....like salad, you just eat right away.
But traditional style — she would put in a refrigerator before she goes to bed,
which means tonight. And two days later, you can eat.
Mmm, very nice cucumber kimchi.
But you need to consume in three weeks.
So, it's different from cabbage kimchi.
It won't keep for a long time.
So, yeah, it's summer kimchi.
[Music playing]