Ingredients:

  • 6 Korean or Persian Cucumbers (small, firm, and thin-skinned)
  • 3 tbsp Coarse Sea Salt (or kosher salt)
  • 1 cup Cold Water (for rinsing)
  • 1/4 cup Gochugaru (Korean coarse chilli flakes)
  • 2 tbsp Fish Sauce
  • 1 tbsp Granulated White Sugar
  • 1 tsp Freshly Grated Ginger
  • 2 cloves Garlic, finely minced
  • 1 tbsp Rice Vinegar (unseasoned)
  • 1/2 cup Spring Onions (scallions), thinly sliced or chopped
  • 1/4 cup Korean Chives (Buchu) or additional spring onions, chopped (optional)
  • 1/4 cup Carrot, julienned (cut into thin matchsticks)
  • 1 tsp Toasted Sesame Oil
  • 1 tsp Toasted Sesame Seeds, for garnish

Instructions:

  1. Wash the cucumbers thoroughly. Trim off the ends and discard.
  2. Cut each cucumber into pieces approximately 2 inches (5 cm) long. Stand each piece upright and slice lengthwise, making a deep 'X' cut from the top, stopping about 1/2 inch (1 cm) from the bottom base. The goal is to create four attached sections that can be stuffed.
  3. Place the cut cucumbers into a large bowl. Sprinkle generously with the coarse sea salt, ensuring some salt gets into the cross-cut crevices.
  4. Let the cucumbers rest at room temperature for 45 minutes. They will soften slightly and release a significant amount of water.
  5. After curing, transfer the cucumbers to a colander. Rinse them vigorously under cold running water for at least 30 seconds to remove all excess salt. Taste one small piece—it should taste slightly salty, but not overly so.
  6. Shake off excess water and place the cucumbers on a clean tea towel or layered paper towels. Pat them completely dry. This step is crucial for maintaining crispness.
  7. In a small bowl, combine the gochugaru, fish sauce, sugar, grated ginger, minced garlic, rice vinegar, and sesame oil. Mix well until a thick paste forms.
  8. Fold in the chopped spring onions, chives (if using), and julienned carrot. Stir until the vegetables are completely coated in the chilli paste.
  9. Put on rubber gloves before proceeding to the stuffing stage.
  10. Take one dried cucumber piece. Gently open the cross-cut sections and use your fingers or a small spoon to generously rub and pack the kimchi paste mixture into the crevices. Repeat for all cucumber pieces.
  11. If there is paste remaining, gently toss the stuffed cucumbers with the remaining paste to ensure full coating.
  12. The kimchi can be served immediately for maximum crispness. Alternatively, transfer it to an airtight container and refrigerate.
  13. Sprinkle with toasted sesame seeds just before serving.