Usuba
Spicy Stuffed Cucumber Kimchi
Crispy pickled cucumbers with a spicy Korean filling of peppers, garlic, and ginger. The dish is ready to serve in thirty minutes, but develops better flavor after fermentation. Wear gloves when preparing.
- Total
- 90 min
- Standard serving
- 337.9 g
Ingredients
Total 12
Instructions
- 1
Step 1
Wash the cucumbers and cut off the stems. Cut each one lengthwise in a cross pattern, not quite all the way through, to create a "flower" shape. Sprinkle with salt on the outside and inside, place in a bowl and let salt for 30 minutes.
- 2
Step 2
Boil water and pour in the rice flour. Adjust the amount to taste: you should get a thick paste. Cool to room temperature.
- 3
Step 3
Pour 5-6 tablespoons of water over the ground red pepper, mix well and let it swell.
- 4
Step 4
Mince the ginger and garlic.
- 5
Step 5
Grate the carrots for Korean carrots. Chop the green onions thinly. Slice the onion into thin half-rings.
- 6
Step 6
Mix pepper, ginger with garlic, rice paste, and fish sauce in a bowl. Add the mixture to the carrots and onions, stir well. Let it stand for 30 minutes.
- 7
Step 7
Rinse the cucumbers to remove salt.
- 8
Step 8
Stuff each cucumber with spicy filling. Place in a container or tray.
- 9
Step 9
Kimchi is ready to serve in 30 minutes. For full fermentation, leave at room temperature for 6 hours, then refrigerate.
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