Oi Sobagi - Stuffed Korean Cucumbers

Wash the cucumbers thoroughly and cut them crosswise into 3 sections. Make a deep crosswise slit in each piece, leaving the base intact.

Warm the water (do not let it boil) and dissolve the salt in it. Pour the brine over the cucumbers and let them sit for 40 minutes.

Rinse the cucumbers in cold water and drain well to remove excess moisture.

In a small saucepan, whisk together the water and glutinous rice flour, cooking over medium heat while stirring constantly until thickened. Cool the mixture by placing the bowl in cold or ice water.

Cut the green onions and chives into pieces roughly one-third the length of the cucumber segments.

In a mixing bowl, combine the cooled rice paste, gochugaru, fish sauce, garlic, ginger, and plum syrup. Add the green onions and chives, and mix thoroughly.