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.
- Portion size 36 servings
- 2 lbs Korean cucumbers
- 1 tablespoon Korean fine sea salt
- 1 bunch Chinese chives (7 oz/210 g)
- 1/2 cup Korean coarse red pepper powder
- 1 tablespoon warm water
- 1/4 cup fish sauce
- 2 tablespoons minced garlic
- 2 tablespoons granulated sugar
- 1 tablespoon toasted sesame seeds
- 2 teaspoons minced salted shrimp
- 1 teaspoon minced fresh ginger
MethodCut 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 facts Per piece: about
- Sodium 204 mg
- Protein 1 g
- Calories 15.0
- Total fat 1 g
- Potassium 85 mg
- Cholesterol 1 mg
- Saturated fat trace
- Total carbohydrate 3 g
- Iron 2.0
- Fibre 0.0
- Folate 5.0
- Sodium 0.0
- Sugars 0.0
- Calcium 1.0
- Protein 0.0
- Calories 0.0
- Total fat 0.0
- Vitamin A 8.0
- Vitamin C 8.0
- Potassium 0.0
- Cholesterol 0.0
- Saturated fat 0.0
- Total carbohydrate 0.0