Oi Sobagi

Wash the Korean cucumber thoroughly. Trim off the ends. Cut each Korean cucumber into 5-6 cm lengths. Make two perpendicular cross-cuts in each cucumber piece, going about two-thirds of the way through, leaving the bottom intact to create a pocket for stuffing.

In a large bowl, sprinkle the cut Korean cucumber pieces with coarse sea salt. Toss gently to coat. Let them sit for 30-40 minutes until they become pliable, tossing once or twice during this time. This process draws out excess water and seasons the cucumbers.

While the cucumbers are brining, prepare the filling. Peel and julienne the Korean radish into thin strips. Peel and julienne the carrot into thin strips. Wash and chop the chives into 2-3 cm lengths.