Ingredients
- 1 pound long small cucumbers like kirby or persian cucumbers
- ½ Tablespoon sea salt
- ½ cup buchu (Asian chives), chopped into ½ inch pieces
- 2 garlic cloves, minced
- 1 teaspoon finely minced ginger
- 1 small carrot, cut into thin matchsticks about ½ cup
- ¼ large onion, sliced thinly about ½ cup
- ½ cup Korean hot pepper flakes (gochugaru)
- 2 Tablespoons fish sauce
- ½ Tablespoon sugar
- 2 Tablespoons water
Garnish (optional):
- 1 teaspoon toasted sesame seeds
Instructions
Prepare the cucumbers: Trim the cucumbers and then cut into the cucumbers lengthwise, ¾ of the way so that the cucumber stays intact. Turn the cucumbers half way and cut lengthwise ¾ again so that you have cut them into quarters but they are still attached at the end.
Put them in a big bowl, and sprinkle and rub them gently with salt inside and out. Let them sit for 10 minutes on the kitchen counter and then turn them over and let them sit for another 10 minutes.
Rinse the cucumbers in water a couple of times to remove excess salt. Drain and set aside.
Make the filling: Combine chives, carrot, hot pepper flakes, fish sauce, and sugar in a large bowl. Mix well.
Make the kimchi: Put on a pair of gloves and then stuff the seasoning paste into the cucumber. Garnish with sesame seeds if desired.
Serve immediately as a fresh side dish or pack the cucumbers into a container and let it sit on the kitchen counter for a day if you prefer a more fermented flavor. Place the fermented kimchi in the fridge after a day. Serve cold.
Notes
*I think this stuffed cucumber kimchi tastes best fresh and eaten within a couple of days. They tend to get a little softer as they sit in the fridge, which is why this recipe is on the smaller side and not a huge batch.
*Feel free to substitute scallions for the Asian chives if you have problems sourcing them. Scallions are not quite as sharp and pungent as Asian chives but have a similar flavor profile and are readily available.
Keywords: kimchi, Korean, cucumbers, summer, oi sobaegi, snacks, banchan, quick, chilled