Spicy Stuffed Cucumber Kimchi

Spicy Stuffed Cucumber Kimchi

The first time I made Spicy Stuffed Cucumber Kimchi, I was eager to capture the vibrant flavors of summer in a dish that would delight the senses. The cucumbers were fresh from the market, firm and crisp, perfect for holding the fiery filling I had in mind. As I sliced through each cucumber, I could already imagine the spicy, tangy flavors that would burst forth with each bite. Making Spicy Stuffed Cucumber Kimchi felt like an art, transforming simple ingredients into something truly special.

A Recipe with Heart

Growing up, kimchi was always a staple on our table, and Spicy Stuffed Cucumber Kimchi quickly became one of my favorites. Unlike traditional kimchi that requires fermentation, this recipe is ready to enjoy almost immediately, making it perfect for when you crave that kimchi kick without the wait. The combination of Korean hot pepper flakes, garlic, and fish sauce creates a robust seasoning paste that clings beautifully to the cucumber slices. Stuffing each cucumber was a labor of love, knowing that the final result would be a delicious side dish bursting with flavor.

Sharing the Experience

What I love most about making Spicy Stuffed Cucumber Kimchi is how it brings people together. Whether I’m serving it at a family gathering or sharing the recipe on my blog, this dish always sparks conversations. The bright red of the gochugaru against the fresh green cucumbers is as eye-catching as it is appetizing. When I take that first crunchy bite, the heat from the peppers, the slight sweetness from the carrots, and the fresh aroma of the chives remind me why I fell in love with this dish in the first place.

Kimchi for Every Occasion

Spicy Stuffed Cucumber Kimchi isn’t just a dish; it’s an experience. Whether you’re pairing it with beef and radish soup on a chilly evening or enjoying it on its own as a light summer snack, it’s a recipe that adapts to any occasion. The best part? It’s easy to make and can be tailored to your taste, whether you prefer a milder version or extra heat. For me, this recipe is more than just food; it’s a celebration of Korean cuisine and the joy of sharing something truly delicious with those around you.

Chef’s Notes- Spicy Stuffed Cucumber Kimchi

• Cucumber Selection: Choose small, firm cucumbers like Kirby or Persian varieties for the best texture. Avoid overripe cucumbers as they can become mushy when salted.
• Salting the Cucumbers: Ensure even salting of the cucumbers inside and out. This step is crucial for drawing out moisture, which helps the cucumbers stay crisp and absorb the seasoning better.
• Spice Level Adjustment: If you’re sensitive to spice, reduce the amount of gochugaru (Korean red pepper flakes) or substitute with a milder option like paprika. For a spicier kick, add a small amount of gochujang (Korean chili paste).
• Mixing the Seasoning Paste: Thoroughly mix the seasoning paste to ensure even distribution of flavors. If the paste seems too thick, add a bit more water, one tablespoon at a time, to achieve the desired consistency.
• Serving Suggestions: For added crunch, sprinkle extra toasted sesame seeds over the top just before serving. This kimchi pairs well with grilled meats, bibimbap, or as a refreshing side to any Korean meal.

Spicy Stuffed Cucumber Kimchi

Recipe by Kimmy

Course: Side DishCuisine: KoreanDifficulty: Medium

Servings

4

servings

Prep time

20

minutes

Cooking time

0

minutes

Calories

80

kcal

Resting Time

20

minutes

Total time

40

minutes

Dive into the world of Korean cuisine with this quick and spicy stuffed cucumber kimchi! Perfect for when cucumbers are in season, this dish is a refreshing and crunchy delight that pairs beautifully with beef and radish soup. No need to wait for fermentation—enjoy it right away! This recipe is a must-try for any kimchi lover looking for a speedy yet flavorful side dish.

Ingredients

• Cucumbers

• 2 pounds small cucumbers (Kirby or Persian)

• Salt

• 2 tablespoons kosher salt

• Vegetables

• 1 cup chopped Asian chives (buchu)

• 1 medium carrot, julienned (about 1 cup)

• 1 cup thinly sliced onion

• Seasoning

• 4 minced garlic cloves

• 1/2 cup Korean red pepper flakes (gochugaru)

• 3 tablespoons fish sauce

• 1 tablespoon sugar

• 1/4 cup water

• 1 tablespoon toasted sesame seeds

• Alternative Ingredients:

• Cucumbers: English cucumbers or Korean cucumbers can be used.

• Fish Sauce: Soy sauce or tamari for a vegetarian option.

• Asian Chives: Green onions or scallions as a substitute.

• Korean Red Pepper Flakes: Regular red pepper flakes or paprika for less heat.

Directions

• Prepare Cucumbers – Wash the cucumbers thoroughly. Slice each cucumber lengthwise twice at right angles to create pockets while keeping one end intact.
• Salt Cucumbers – Place the cucumbers in a large bowl and rub them with kosher salt inside and out. Let them sit for 10 minutes on the counter, then flip them over and let sit for another 10 minutes.
• Rinse Cucumbers – Rinse the salted cucumbers in cold water a couple of times to remove excess salt. Drain and set aside.
• Make Seasoning Paste – In a large mixing bowl, combine chopped Asian chives, julienned carrot, thinly sliced onion, minced garlic, Korean red pepper flakes, fish sauce, sugar, water, and toasted sesame seeds. Mix well with a wooden spoon.
• Serve and Store – Carefully stuff the seasoning paste into the cucumber pockets. If you have sensitive skin, consider wearing gloves as the paste can be irritating. Serve immediately as a side dish with rice. Store leftovers in a sealed container in the refrigerator. For a more fermented taste, let the container sit at room temperature for a couple of days before refrigerating.

Equipment

• Chef’s Knife
• Cutting Board
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 80kcal
• Carbohydrates: 12g
• Protein: 2g
• Fat: 2g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 800mg
• Potassium: 300mg
• Fiber: 3g
• Sugar: 4g
• Vitamin A: 20IU
• Vitamin C: 15mg
• Calcium: 4mg
• Iron: 6mg

FAQs- Spicy Stuffed Cucumber Kimchi

Can I make this recipe vegetarian?

Yes, you can replace the fish sauce with soy sauce, tamari, or a vegetarian fish sauce alternative to keep the dish vegetarian.

How long can I store this kimchi?

This cucumber kimchi can be stored in the refrigerator for up to 1 week. The flavor will develop over time, becoming more tangy as it ferments.

Can I use regular cucumbers instead of Kirby or Persian?

While you can use regular cucumbers, they may be larger and contain more water, which could affect the texture. If using larger cucumbers, consider cutting them into smaller, more manageable pieces.

How do I make the kimchi less salty?

If you prefer a less salty kimchi, rinse the cucumbers thoroughly after the salting step and reduce the amount of fish sauce in the seasoning paste.

What should I do if the kimchi tastes too spicy?

If the kimchi is too spicy, you can balance the heat by adding a bit more sugar or serving it with plain rice to mellow the flavors. You can also add more vegetables like radish or cucumber slices to dilute the spiciness.