Monday, March 12, 2012

Stuffed Cucumber Kimchi

This is simple and easy recipe from Maagchi's website. The best thing I like about this recipe is that, I can make it and eat it right away. Below is half portion of the original recipe. I used Kirby cucumbers as they are very crunchy and delicious. I believe this can be served on the side of pretty much any dish from any cuisine.

Stuffed Cucumber Kimchi

Makes: 6 cucumbers
Preparation Time: 15 minutes
Inactive Time: 30 minutes

6 Kirby/pickling cucumbers - rinsed
2 tablespoons kosher salt
2 tablespoons fish sauce
1/4 cup Korean hot pepper flakes
1 big clove garlic - pressed or finely chopped
1/2 tablespoon sugar
1 cup Asian chives - cut into 1 inch length pieces
1 green onion - diagonally sliced thinly
1/4 cup carrot - shredded
1/4 cup onion - thinly sliced

  1. Slit cucumbers in quarter slits lengthwise, leaving about 1/2 inch at the bottom so that whole piece is still intact. Sprinkle kosher salt and mix gently so that all cucumbers are coated with salt. Leave this aside for about 30 minutes.
  2. In a separate large bowl, combine fish sauce, Korean hot pepper flakes, garlic & sugar and mix with spoon to create a paste. Add Asian chives, green onions, carrots and onion to the mixture and mix everything well with a spoon and keep aside.
  3. After 30 minutes, rinse cucumbers with cold water to remove all salt and drain them.
  4. Stuff seasoning paste between slits of each cucumber and keep them in airtight container. You can wear food service gloves to protect your hands during the stuffing process.
  5. Stuffed cucumbers can be served right away or kept in fridge for few days.
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