Stuffed Cucumber Kimchi

Stuffed Cucumber Kimchi Recipe - Vegetarian Korean Food

Region / culture: Korea | Servings: 4 |

Vegetarian diet

Introduction

Stuffed Cucumber Kimchi is a traditional Korean dish that is both flavorful and refreshing. This dish is made by filling pickling cucumbers with a mixture of daikon, garlic, ginger, and other seasonings. The result is a crunchy and spicy kimchi that is perfect as a side dish or snack.

History

Cucumber kimchi has been a popular dish in Korea for centuries. It is believed to have originated in the Joseon Dynasty, where it was served as a side dish to accompany rice and other main dishes. Over the years, different variations of cucumber kimchi have emerged, with each region adding its own unique twist to the recipe.

Ingredients

5 pickling cucumbers (such as Kirby variety)
3 tbsp of iodine-free coarse salt
1 cup of korean radish or Japanese daikon (julienned)
0.5 tbsp of iodine-free table salt
0.5 tbsp of sugar
0.5 tbsp of Korean red pepper powder or paprika
2 tsp of chopped garlic
2 tsp of chopped fresh ginger
0.25 cup of thinly sliced scallion
0.5 tbsp of toasted sesame seeds

How to prepare

1. Wash the cucumbers, rub them with coarse salt, and let them stand for 20 to 30 minutes. Wipe them dry.
2. Combine the radish, table salt, sugar, red pepper powder, garlic, ginger, and scallions. Cut the cucumbers into two-inch chunks. Slit each piece down the middle but not through the end. Repeat at a right angle to form a cross. Fill each cucumber piece with the radish mixture.
3. Bring 0.25 cup of water to a boil and pour it into the empty radish-mixing bowl. Swirl it out and pour the water over the cucumbers.
4. Place the cucumbers in a pan in a single layer, sprinkle them with sesame seeds, cover with plastic wrap, and set aside. Serve when cool or reserve for later use.

Variations

Add shredded carrots or cabbage to the radish mixture for added crunch and flavor.
Substitute the daikon with Korean radish for a different taste and texture.
Add a splash of rice vinegar or soy sauce to the radish mixture for a tangy twist.

Cooking Tips & Tricks

Make sure to rub the cucumbers with coarse salt and let them stand before filling them with the radish mixture. This will help draw out excess moisture from the cucumbers and ensure that they stay crunchy.

- Be sure to cut the cucumbers into two-inch chunks and slit them down the middle to create a cross shape. This will allow the radish mixture to penetrate the cucumbers and infuse them with flavor.

- Serve the stuffed cucumber kimchi chilled for the best taste and texture.

Serving Suggestions

Stuffed cucumber kimchi can be served as a side dish with rice, grilled meats, or as a snack on its own.

Cooking Techniques

The key to making delicious stuffed cucumber kimchi is to let the cucumbers marinate in the radish mixture for at least 30 minutes before serving. This will allow the flavors to meld together and create a delicious and refreshing dish.

Ingredient Substitutions

If you can't find pickling cucumbers, you can use regular cucumbers instead. Just be sure to remove the seeds before filling them with the radish mixture.

Make Ahead Tips

Stuffed cucumber kimchi can be made ahead of time and stored in the refrigerator for up to 3 days. Just be sure to cover it tightly with plastic wrap to prevent it from drying out.

Presentation Ideas

Serve stuffed cucumber kimchi on a platter garnished with extra sesame seeds and sliced scallions for a beautiful and appetizing presentation.

Pairing Recommendations

Stuffed cucumber kimchi pairs well with grilled meats, rice dishes, and other Korean side dishes such as kimchi pancakes or japchae.

Storage and Reheating Instructions

Stuffed cucumber kimchi can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave for a few seconds or serve chilled.

Nutrition Information

Calories per serving

Each serving of stuffed cucumber kimchi contains approximately 30 calories.

Carbohydrates

Each serving of stuffed cucumber kimchi contains approximately 8 grams of carbohydrates.

Fats

Each serving of stuffed cucumber kimchi contains approximately 1 gram of fat.

Proteins

Each serving of stuffed cucumber kimchi contains approximately 1 gram of protein.

Vitamins and minerals

Stuffed cucumber kimchi is a good source of vitamin C, vitamin K, and potassium.

Alergens

Stuffed cucumber kimchi may contain allergens such as sesame seeds and soy sauce.

Summary

Stuffed cucumber kimchi is a low-calorie dish that is rich in vitamins and minerals. It is a healthy and flavorful side dish that can be enjoyed by all.

Summary

Stuffed cucumber kimchi is a delicious and healthy Korean dish that is perfect as a side dish or snack. With its crunchy texture and spicy flavor, it is sure to be a hit at your next meal.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Stuffed Cucumber Kimchi. It was a warm summer day, and I was visiting my dear friend, Mrs. Park, who was known for her incredible Korean cooking. Mrs. Park had invited me over for lunch, and as soon as I walked into her kitchen, I was immediately enveloped in the mouth-watering aroma of spices and fermenting vegetables.

As we sat down to eat, Mrs. Park placed a plate of beautifully vibrant green cucumbers in front of me. I was intrigued by their appearance- they were sliced open and filled with a mixture of garlic, ginger, chili flakes, and other mysterious ingredients. Mrs. Park explained that these were her famous Stuffed Cucumber Kimchi, a traditional Korean dish that she had learned from her own grandmother many years ago.

I took a hesitant bite of the kimchi, and instantly my taste buds were overwhelmed with a burst of flavors- spicy, tangy, and slightly sweet. I couldn't believe how delicious it was! Mrs. Park noticed my enthusiasm and smiled, pleased with my reaction.

"I learned this recipe from my grandmother when I was just a young girl," Mrs. Park explained. "She taught me the importance of using fresh, high-quality ingredients and taking the time to let the flavors develop through fermentation. It's a labor of love, but the results are always worth it."

I was captivated by Mrs. Park's passion for her family recipes, and I knew that I had to learn how to make Stuffed Cucumber Kimchi myself. Mrs. Park graciously offered to teach me, and over the next few hours, we worked together in her kitchen, chopping, mixing, and stuffing cucumbers until we had a beautiful batch of kimchi ready to ferment.

As we waited for the kimchi to develop its flavors, Mrs. Park shared more stories about her grandmother and the importance of passing down traditional recipes from generation to generation. I was touched by her reverence for her family's culinary heritage and inspired to carry on the tradition in my own kitchen.

When the time came to taste the finished kimchi, I was thrilled with the results. The flavors had intensified and melded together beautifully, creating a perfect balance of heat, acidity, and umami. I knew that this recipe would become a staple in my own cooking repertoire, and I couldn't wait to share it with my own family and friends.

Over the years, I have made Stuffed Cucumber Kimchi countless times, each batch a tribute to Mrs. Park and her grandmother. I have experimented with different variations, adding my own twist to the recipe while still honoring its traditional roots. I have shared the recipe with friends and neighbors, spreading the joy of homemade kimchi far and wide.

As I look back on that fateful day in Mrs. Park's kitchen, I am grateful for the opportunity to learn such a treasured recipe from a dear friend. Stuffed Cucumber Kimchi has become more than just a dish to me- it is a symbol of friendship, tradition, and the power of food to bring people together. And every time I take a bite of that spicy, tangy kimchi, I am transported back to that warm summer day, surrounded by the love and warmth of Mrs. Park's kitchen.