Cucumber Kimchi
Appetizers • Korean
Description
In this recipe, you need to find small, firm cucumbers, similar to those known as Baku cucumbers. Cut the cucumbers lengthwise, remove the seeds if they are large, and stuff this little boat with a vegetable kimchi mixture. Absolutely all kimchi pairs wonderfully with vodka, but cucumber kimchi is especially good: the cucumber is full of juice, and it has a fantastic crunch.
Ingredients
- Cucumbers 30 oz
- Salt 2 spoons
- Scallions 0 oz
- Spanish onions 1 head
- Garlic 4 cloves
- Carrot 1 piece
- Daikon 5 oz
- Chili Flakes ½ glasses
- Fish Oil 3 spoons
- Sugar 1 tablespoon
- Toasted Sesame 1 tablespoon
Step-by-Step Guide
Step 1
Wash the cucumbers. Make crosswise cuts along their length, leaving about 1 cm intact at one end. This way, the cucumbers should remain whole at one end.
Step 2
Place the cucumbers in a large bowl, rubbing salt inside and out. Let them sit for 10 minutes, then turn them over to allow for even salting. Leave them for another 10 minutes.
Step 3
Rinse the cucumbers a couple of times in cold water to remove excess salt. Drain the water and set them aside.
Step 4
Slice the white onion into thin strips and the green onion into rings. Grate the carrot and daikon using a Korean grater or cut them into thin strips.
Step 5
Toast the sesame seeds in a dry skillet until golden brown.
Step 6
Combine the onion, carrot, daikon, chili flakes, fish sauce, sugar, and sesame seeds in a large bowl. Mix well with a wooden spoon.
Step 7
Fill the slits in the cucumbers with the paste.
Step 8
Serve immediately as a side dish with rice, and store any leftovers in the refrigerator. Alternatively, you can leave the cucumbers at room temperature for a couple of days — this will allow them to ferment slightly, after which they should be stored in the refrigerator.
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