Difference between revisions of "Stuffed Cucumber Kimchi"
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[[Category:Cucumber Recipes]] | [[Category:Cucumber Recipes]] | ||
[[Category:Daikon Recipes]] | [[Category:Daikon Recipes]] | ||
| − | [[Category:Daikon | + | [[Category:Daikon Recipes]] |
[[Category:Radish Recipes]] | [[Category:Radish Recipes]] | ||
[[Category:Sesame seed Recipes]] | [[Category:Sesame seed Recipes]] | ||
[[Category:Shallot Recipes]] | [[Category:Shallot Recipes]] | ||
[[Category:Vegetarian Recipes]] | [[Category:Vegetarian Recipes]] | ||
Revision as of 16:31, 9 May 2012
Description
Ingredients
- 5 pickling cucumbers, such as Kirby variety
- 3 Tbs. iodine-free coarse salt
- 1 cup Korean radish or Japanese daikon, julienned
- ½ Tbs. iodine-free table salt
- ½ Tbs. Sugar
- ½ Tbs. Korean red pepper powder or paprika
- 2 tsp. chopped garlic
- 2 tsp. chopped fresh ginger
- ¼ cup thinly sliced scallion
- ½ Tbs. toasted sesame seeds
Directions
1. Wash cucumbers, rub with coarse salt and let stand 20 to 30 minutes. Wipe dry.
2. Combine radish, table salt, sugar, red pepper powder, garlic, ginger and scallions. Cut cucumbers into two-inch chunks. Slit each piece down middle but not through end. Repeat at right angle to form cross. Fill with radish mixture.
3. Bring ¼ cup water to a boil, and pour into empty radish-mixing bowl. Swirl out, and pour water over cucumbers.
4. Place cucumbers in pan in single layer, sprinkle with sesame seeds, cover with plastic wrap and set aside. Serve when cool, or reserve for later use.
