Tested till perfect Chive-Stuffed Cucumbers
Chive-Stuffed Cucumbers
Photography by Edward Pond

Chive-Stuffed Cucumbers

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.

By Soo Kim and The Test Kitchen

Source: Canadian Living Magazine: April 2011

  • rating starrating starrating starrating starrating star
  • Portion size 36 pieces

Ingredients

  • 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
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Preparation

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.

Nutritional Information Per piece: about

cal 15 pro 1g total fat 1g sat. fat 0
carb 3g fibre 1g chol 1mg sodium 204mg
potassium 85mg

% RDI:

calcium 1 iron 2 vit A 8 vit C 8
folate 5
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