Stuffed Cucumber Kim Chee
- 10 Japanese cucumbers
- 5 1/2 tablespoons salt
- 6 cups water
- 1/2 bunch chives, minced
- 2 stalks green onions, chopped
- 1 clove garlic, grated
- 1 small piece ginger root, grated
- 1/4 cup hot pepper powder
- 1 tablespoon sugar
Stuffed Cucumber Kim Chee
Demonstrated by: Ki Youb Kang, Vice President/General Manager of Waikiki Resort Hotel.
Korean Recipes on July 1, 1999.
Ingredients:
Directions:
- Cut cucumbers into 2-inch lengths.
- Make a crosswise cut, about 1-1/2 inches deep, in each piece.
- Combine 4 tablespoons of the salt and 4 cups of the water; pour over cucumbers and soak for 30 minutes.
- Drain well.
- Combine chives, green onions, garlic, ginger, hot pepper, sugar, and 1 tablespoon of the remaining salt; stuff each cucumber piece with mixture.
- Repeat until all pieces are stuffed; place in jar.
- Combine the remaining 1/2 tablespoon salt and the remaining 2 cups water; pour over stuffed cucumbers and cover.
- Let stand at room temperature for one day before storing in the refrigerator.
Makes 6 servings.
