Stuffed Cucumber Kimchi
5 servings
30 minutes
Kimchi made from stuffed cucumbers is a bright and refreshing dish of Korean cuisine that surprises with its rich flavor. It combines the crunchiness of fresh cucumbers with the spicy heat of red pepper and the depth of garlic, ginger, and shallot aromas. The origins of this recipe lie in ancient Korean fermentation traditions, where vegetables were preserved by infusing them with spices and salt. Cucumber kimchi is perfect for hot weather when you crave something light and refreshing. It is pleasant to serve chilled as a side dish to meat or as a standalone snack. Sesame seeds add subtle nutty notes, enriching the flavor even more. This dish awakens the appetite and provides true gastronomic pleasure.
1
Wash the cucumbers, rub with coarse salt, and leave for 20-30 minutes. Dry them off.
- Cucumbers: 5 piece
- Salt: 3.5 tablespoons
2
Mix radish, table salt, sugar, red pepper, garlic, ginger, and shallots. Cut cucumbers into 5 cm wide pieces. Make a cut on each to the middle (do not cut all the way through). Repeat the same at another angle, crosswise. Fill with the radish mixture.
- Daikon radish: 200 g
- Salt: 3.5 tablespoons
- Sugar: 0.5 tablespoon
- Dried red chili: 0.5 tablespoon
- Finely chopped garlic: 2 teaspoons
- Ground ginger: 2 teaspoons
- Shallot: 20 g
3
Boil ¼ cup of water, pour it into the bowl where you mixed the radish. Stir the water in the bowl and pour it over the cucumbers.
4
Place cucumbers in a container in one layer, sprinkle with sesame seeds, cover with plastic wrap, and let sit for 10-15 minutes. Serve chilled or store in the refrigerator.
- Toasted sesame seeds: 0.5 tablespoon
