Chive-Stuffed Cucumbers
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This recipe makes 36 pieces servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 1515 cal |
| pro | 1 g1g pro |
| total fat | 1 g1g total fat |
| sat. fat | 00 sat. fat |
| carb | 3 g3g carb |
| fibre | 1 g1g fibre |
| chol | 1 mg1mg chol |
| sodium | 204 mg204mg sodium |
| potassium | 85 mg85mg potassium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 22 iron |
| vit A | 88 vit A |
| vit C | 88 vit C |
| folate | 55 folate |
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.
Ingredients
- 2 lb Korean cucumbers 2 lb Korean cucumbers
- 1 tbsp Korean fine sea salt 1 tbsp Korean fine sea salt
- 1 bunch Chinese chives , (7 oz/210 g)1 bunch Chinese chives, (7 oz/210 g)
- Stuffing:
- 1/2 cup Korean coarse red pepper powder 1/2 cup Korean coarse red pepper powder
- 1 tbsp warm water 1 tbsp warm water
- 1/4 cup fish sauce 1/4 cup fish sauce
- 2 tbsp minced garlic 2 tbsp minced garlic
- 2 tbsp granulated sugar 2 tbsp granulated sugar
- 1 tbsp toasted sesame seeds 1 tbsp toasted sesame seeds
- 2 tsp minced salted shrimp 2 tsp minced salted shrimp
- 1 tsp minced fresh ginger 1 tsp minced fresh ginger
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.
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
- Keywords : Spring; Korean; Sides; Cucumbers; Garlic; Sesame seeds; Ginger; Refrigerate/Chill; 100 calories;
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