Ingredients:

  • 8 medium Small Cucumbers (Kirby or Persian, approx. 900g)
  • 3 Tablespoons Coarse Sea Salt (for brining)
  • 2 cups Cold Water (for rinsing)
  • 1/2 cup Coarse Gochugaru (Korean Chili Flakes, 60g)
  • 2 Tablespoons Fish Sauce (30 ml)
  • 1 Tablespoon Granulated Sugar (15g)
  • 4 cloves Garlic, finely minced (20g)
  • 1 teaspoon Fresh Ginger, finely grated (5g)
  • 1 teaspoon Rice Vinegar (5 ml, optional)
  • 2–3 Tablespoons Warm Water or Broth (30–45 ml, optional, to loosen the paste)
  • 6 stalks Spring Onions (Scallions), sliced thinly (60g)
  • 1/2 cup Chives (Korean Chives/Buchu preferred), cut into 1-inch segments (15g)
  • 1/4 cup Carrot, julienned (30g)
  • 1 teaspoon Sesame Oil (5 ml)
  • 1 teaspoon Toasted Sesame Seeds (5g)

Instructions:

  1. Cut the Cucumbers: Trim the ends off the cucumbers. Cut each cucumber crosswise into roughly 2-inch (5 cm) pieces.
  2. Create the Pockets: Stand each piece upright. Using a sharp knife, make two perpendicular cuts down the center, stopping about 1/2 inch (1.2 cm) from the bottom. The goal is to create four quarters still attached at the base—like a flower or pocket.
  3. Salt and Drain: Place the cut cucumbers in a large bowl. Sprinkle evenly with the coarse salt. Toss gently to coat. Let the cucumbers sit for 30–40 minutes to release excess water and become pliable.
  4. Mix Wet Ingredients: In a small mixing bowl, combine the Gochugaru, fish sauce, sugar, minced garlic, grated ginger, and rice vinegar (if using). Add warm water/broth slowly until the paste reaches the consistency of thick, spreadable hummus.
  5. Prepare Vegetables: Place the spring onions, chives, and julienned carrots in a separate large mixing bowl.
  6. Combine Paste and Veg: Pour the kimchi paste base over the stuffing vegetables. Add the sesame oil and sesame seeds. Mix thoroughly with a spoon or gloved hands until the vegetables are completely coated.
  7. Rinse and Dry: After salting, rinse the cucumbers thoroughly under cold running water to remove excess salt. Place the rinsed cucumbers, cut-side down, on a cooling rack or paper towels for about 5 minutes to drain any remaining surface moisture.
  8. Stuff the Cucumbers: Wearing gloves, carefully open the pockets of each cucumber piece and spoon the vegetable stuffing mixture inside. Ensure each cavity is coated.
  9. Store and Serve: Place the stuffed cucumbers tightly into an airtight container. They are best served immediately for maximum crunch, or stored in the fridge for up to 5 days.