Stuffed Cucumber Kimchi Recipe

Name: Stuffed Cucumber Kimchi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 5 pickling cucumbers, such as Kirby variety; 3 Tbs. iodine-free coarse salt; 1 cup Korean radish or Japanese daikon, julienned; 1/2 Tbs. iodine-free table salt; 1/2 Tbs. sugar; 1/2 Tbs. Korean red pepper powder or paprika; 2 tsp. chopped garlic; 2 tsp. chopped fresh ginger; 1/4 cup thinly sliced scallion; 1/2 Tbs. toasted sesame seeds

Servings: persons

5 pickling cucumbers, such as Kirby variety
3 Tbs. iodine-free coarse salt
1 cup Korean radish or Japanese daikon, julienned
1/2 Tbs. iodine-free table salt
1/2 Tbs. sugar
1/2 Tbs. Korean red pepper powder or paprika
2 tsp. chopped garlic
2 tsp. chopped fresh ginger
1/4 cup thinly sliced scallion
1/2 Tbs. toasted sesame seeds

1
Wash cucumbers, rub with coarse salt and let stand 20 to 30 minutes.
2
Wipe dry.
3
Combine radish, table salt, sugar, red pepper powder, garlic, ginger and scallions.
4
Cut cucumbers into two-inch chunks.
5
Slit each piece down middle but not through end.
6
Repeat at right angle to form cross.
7
Fill with radish mixture.
8
Bring 1/4 cup water to a boil, and pour into empty radish-mixing bowl.
9
Swirl out, and pour water over cucumbers.
10
Place cucumbers in pan in single layer, sprinkle with sesame seeds, cover with plastic wrap and set aside.
11
Serve when cool, or reserve for later use.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 pickling cucumbers, such as Kirby variety, 3 Tbs. iodine-free coarse salt, 1 cup Korean radish or Japanese daikon, julienned, 1/2 Tbs. iodine-free table salt, and more.

Yes, Stuffed Cucumber Kimchi falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Cucumber Kimchi

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