- Portion size: 36 pieces
This recipe makes 36 pieces servings
|Per piece: about||-|
|total fat||1 g|
When choosing cucumbers, Korean cucumbers are ideal for their soft skin and crunch, but pickling cucumbers are a good substitute. This refreshing instant kimchi is wonderful with barbecued meats and a glass of beer.
- 2 lb 2lbKorean cucumbersKorean cucumbers
- 1 tbsp 1tbspKorean fine sea saltKorean fine sea salt
- 1 bunch 1bunchChinese chivesChinese chives, (7 oz/210 g) Stuffing:
- 1/2 cup 1/2cupKorean coarse red pepper powderKorean coarse red pepper powder
- 1 tbsp 1tbspwarm water
- 1/4 cup 1/4cupfish sauce
- 2 tbsp 2tbspminced garlic
- 2 tbsp 2tbspgranulated sugar
- 1 tbsp 1tbsptoasted sesame seeds
- 2 tsp 2tspminced salted shrimpsalted shrimp
- 1 tsp 1tspminced fresh ginger
Cut off and discard ends of cucumbers. In large bowl, sprinkle cucumbers with salt, turning to coat; let stand for 1 hour.
Rinse and drain chives, without shaking off water; mince and set aside.
Stuffing: In small bowl, stir red pepper powder with warm water; stir in fish sauce, garlic, sugar, sesame seeds, shrimp and ginger. Stir in chives.
Rinse cucumbers; cut crosswise into thirds. Standing each cucumber on end, make X down through pulp to within 1/4 inch (5 mm) of base. Wearing rubber gloves, stuff generous 1 tsp of the chive mixture into each cucumber and spread to coat top.
Spread half of the remaining chive mixture on plate or in airtight container; stand cucumbers, stuffed side up, in mixture. Top with remaining chive mixture. Refrigerate for 1 hour or store in airtight container for up to 5 days.
Source : Canadian Living Magazine: April 2011