Ingredients:

  • 4 large Kirby or Persian cucumbers (1 kg)
  • 3 Tbsp Coarse Sea Salt (45 g)
  • 3 cups Water (700 ml)
  • 4 Tbsp Gochugaru (Korean Chili Flakes, coarse)
  • 3 cloves Garlic, finely minced (15 g)
  • 1 tsp Freshly grated Ginger (5 ml)
  • 2 Tbsp Fish Sauce (or Soy Sauce) (30 ml)
  • 1 Tbsp Raw Sugar or Honey (15 ml)
  • 1 tsp Rice Vinegar (5 ml)
  • 1 Tbsp Water (15 ml) (for paste)
  • 1 tsp Sesame Oil (optional)
  • 6 stalks Spring Onions (Scallions), thinly sliced (100 g)
  • 1 small Carrot, julienned (50 g)
  • 1/4 cup Chives or Asian Leek, cut into 1-inch lengths (optional)
  • 1 tsp Toasted Sesame Seeds

Instructions:

  1. Cut the ends off the cucumbers. Cut the cucumbers into 2-inch (5 cm) chunks. If making the traditional stuffed version, slice each piece lengthwise, stopping about 1/2 inch (1 cm) from the bottom to create four segments that remain attached at the base.
  2. In a large bowl, dissolve the coarse salt in the water. Submerge the cucumber chunks completely. Leave the cucumbers to soak for 45–60 minutes until they become pliable and darker green.
  3. Drain the brine completely. Rinse the cucumbers under cold running water 2–3 times to remove excess salt. Let them drain in a colander for another 10 minutes, shaking off excess water, and pat lightly dry with a clean towel.
  4. Prepare the Yangnyeom (Filling Paste): In a medium bowl, combine the gochugaru, minced garlic, grated ginger, fish sauce, sugar, rice vinegar, and 1 Tbsp of water. Mix thoroughly until a uniform, sticky paste forms. Stir in sesame oil if using.
  5. Add the fresh vegetables (julienned carrots, sliced spring onions, and chives) to the chili paste. Mix well, ensuring the paste coats all the fresh vegetables evenly.
  6. Stuff the Kimchi: Put on kitchen gloves. Take a pliable, drained cucumber piece and gently pry open the four slits. Spoon the filling mixture into the gaps, pressing it firmly but gently. If you opted for the speedy bite-sized method, simply toss the cucumber pieces with the paste and seasoned vegetables now.
  7. Sprinkle the finished cucumber kimchi with toasted sesame seeds. Let the kimchi rest at room temperature for 15 minutes before transferring it to an airtight container. Store immediately in the refrigerator and consume within 5 days for maximum crunch.