Stuffed Cucumber Kimchi

Name: Stuffed Cucumber Kimchi
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Asian
Ingredients: 2 lb. Persian or kirby cucumbers; 2 Tbsps Kosher salt or sea salt; 1 cup carrot, shredded; 1 cup onion, sliced; 1.5 cup garlic chives, chopped; 6 cloves garlic, minced; 3 Tbsps fish or soy sauce; 1.5 Tbsp sugar; 1/2 cup Korean hot pepper flakes; 3 Tbsps water; 1.5 Tbsp sesame seeds

9 steps

Prep:20minCook:10min

Welcome back to my Kimchi Series! This is part 2. Stuffed Cucumber Kimchi. It’s a wonderfully refreshing cucumber recipe that’s flavorful, colorful, healthy and easy to make. Enjoy!☺️🥒

Updated at: Thu, 17 Aug 2023 11:27:30 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories56.5 kcal (3%)

Total Fat1.4 g (2%)

Carbs10.5 g (4%)

Sugars5.3 g (6%)

Protein2.5 g (5%)

Sodium1582.3 mg (79%)

Fiber2.5 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

2 lbPersian cucumbers

or kirby

2 TbspsKosher salt

or sea salt

1 cupcarrot

shredded

1 cuponion

sliced

1 ½ cupgarlic chives

chopped

6cloves garlic

minced

3 Tbspsfish sauce

or soy

1 ½ Tbspsugar

½ cupKorean hot pepper flakes

3 tbspswater

1.5 Tbspsesame seeds

Instructions

Step 1

Wash cucumbers and cut off both ends.

Step 2

Slice across twice without cutting through, creating a pocket for stuffing.

Step 3

Generously salt both the outside and inside of cucumbers.

Step 4

Let sit for 20 minutes, turn half way through.

Step 5

Rinse with cold water twice.

Step 6

For the stuffing, combine carrot, onion, garlic chives, garlic, fish sauce, sugar, Korean hot pepper flakes, water and sesame seeds in a bowl. Mix well.

Step 7

Add a small handful of stuffing to the center of cucumbers.

Step 8

Season outside of cucumbers with sauce from stuffing.

Step 9

It’s ready to eat or you can pack in an airtight container and let it ferment in room temperature for 1 day then store in the fridge.

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