Stuffed Cucumber Kimchi

Kimchi is Korea's national dish and there are different varieties of kimchi, depending on the regions and seasons. Kimchi is one of my favourites. I would never fail to order kimchi soup when we eat out at Korean restaurants. And have always wanted to try my hands at making my own kimchi, the traditional ones using cabbages, but I have yet to do so! When I was browsing thru one of my cookbooks "The Best of Asian Cooking", this recipe, in the Korean section for Vegetables and Salad, caught my attention. I love eating cucumber, which are always great in pickles, and these quick kimchi style pickled cucumbers sounds good to me. 

Stuffed Cucumber Kimchi are very easy to make, only thing is, make this about 5-6 hours in advance, keep them pickled in the refrigerator and enjoy them later!

I use only 1 Japanese cucumber as I am eating this alone. This is too spicy for the kids and hubby does not like kimchi! Haha, more for me to enjoy! 

For the cucumber : smoothen cucumbers by rubbing salt all over. Rinse and pat dry. Cut off about 1/2 inch from both ends of cucumber and discard the ends. Cut cucumber to 2-3 inch lengths. Stand cucumber slices cut side up. Make a slit across one side, but do not cut through. Sprinkle with some salt, set aside.

For the kimchi paste ; carrots, onions, ginger, chives and garlic are chopped finely. Mix all paste  ingredients together in a bowl with some fish sauce, chilli powder, stir to combine. 

To stuff : Squeeze gently excess water from cucumber. Fill the cavity with the kimchi paste.

Place in a bowl, and sprinkle the balance paste on the cucumbers. Keep refrigerated for 5-6 hours.

Six hours later. Enjoy!
This is SPICY, crunchy, salty!
I ate two as an appetizer at dinner time. And even great as a pickled filling for a sandwich. I sliced them up and use it for my egg sandwich for lunch. 

Stuffed Cucumber Kimchi
(source from "The Best of Asian Cooking")
3 Japanese cucumbers
60gm Kosher or sea salt

Stuffing :
45gm Chinese chives, finely chopped
30gm carrot, finely chopped
3 garlic cloves, peeled and finely chopped
2 slices ginger, finely chopped
3 tbsp fish sauce
2 to 2-1/2 tbsps chilli powder

1. Smoothen cucumbers by rubbing with some salt.
2. Cut 1-cm (1/2-in) off each end of cucumbers and discard. Slice cucumbers into 6-8cm (2-3in) lengths.
3. Stand cucumbers on a cut side. Make a cut across one side of cucumbers but to not cut through. Sprinkle remaining salt on cucumbers. Set aside.
4. Combine stuffing ingredients and mix well.
5. Gently squeeze excess water from cucumbers or dry with a clean towel. Fill cavity with stuffing.
6. Refrigerate stuffed cucumbers for 5-6 hours before serving. The stuffed cucumbers can be kept for up to 5 days in the refrigerator.

I'm submitting this post to Aspiring Bakers #37 : Korean - Feast of Hansik (Nov 2013) hosted by Grace of Life Can Be Simple

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Cook-Your-Books #6 hosted by Kitchen Flavours