Stuffed Cucumber Kimchi
Prep time
Total time
Recipe type: Appetizer
Serves: serves 3 to 4
  • 3 Korean or Japanese cucumbers
  • 1 tsp salt
  • Stuffing –
  • 1 small carrot – sliced thinly into matchsticks
  • ¼ cup Chinese chives – cut into 2-inch length
  • 4 cloves garlic – minced
  • ½ tsp fish sauce
  • 2 tsp Korean red pepper flakes (adjust to taste)
  • 1 ½ tsp sugar
  • 2 tsp toasted sesame seeds – optional (I forgot to use)
  1. Wash and cut each cucumber into 3 equal sections. Slice them halfway through, cross section length-wise to create pockets for the stuffing.
  2. Place them into a large bowl and sprinkle salt evenly and rub them gently.
  3. Allow them to sit for 10 mins before rotating them and resting for another 10 mins. The salt will draw out excess moisture in the cucumber.
  4. Rinse the cucumbers under running tap water and drain.
  5. In a small bowl, make the paste by add the stuffing ingredients except carrots and chives. Mix well.
  6. In another large bowl, combine all stuffing ingredients and paste together and mix well. Taste and adjust with more red pepper flakes or seasoning if necessary.
  7. Put on a disposable plastic glove on your hand and stuff the seasoning into each cucumber. Serve immediately or place it in the fridge to chill if you like it cold.
  8. Any leftovers could be stored in an air-tight container for up to 2 days.
Recipe by Bear Naked Food at