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Stuffed Cucumber Kimchi, Side Dish, Korean Recipe, Korean Food Recipe
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Home >> Side Dish Recipes

STUFFED CUCUMBER KIMCHI

INGREDIENTS :

550g cucumber, 100g daikon radish, 1 pear, 1/2 stalk of chives, 1 clove of garlic, 8g ginger.


SEASONINGS:
(1) 1.5T salt, 2.5 cups of cold water.
(2) 1/2T salt, 1/2T soy sauce, 1 cup of water.
(3) 1.3T Korean hot red pepper powder, 1/2T salt.

PREPARATION :

1. Add seasoning (1) to a big mixing bowl; Stir till well mixed.
2. Rinse cucumbers and drain; Cut off both ends of cucumbers; Cut into halves horizontally; Use the tip of a sharp paring knife to score an X on each half; Soak in the seasoning (1) for 2 hours.
3. Peel, rinse and drain a pear; Hull; Cut into slices; Arrange in a steaming plate; Arrange a steaming rack in a deep heavy-based pan; Pour water into the pan till ΒΌ height of the steaming plate; Bring to the boil over a high heat; Arrange the steaming plate on the rack; Cover the pan with its lid; Steam over a high heat for 30 minutes; Turn off the heat; Cool; Mash.
5. Add seasoning (2) to a bowl; Stir till well mixed.
6. Rinse chives and drain;
Cut into sections with 1cm length; Soak in the seasoning (2) for 40 minutes.
7. Lift the cucumber from the step 2 up; Drain.
8. Lift the chives from the step 6 up; Drain.
9. Peel, rinse and cut off both ends of daikon radish; Julienne.
10. Peel, rinse and mince ginger.
11. Peel, rinse and mince garlic.
12. Add the radish, the smashed pear and seasoning (3) to a plate; Stir till well mixed; Add the chives; Stir gently.
13. Stuff each piece of the cucumber from the step 7 with the filling from the step 12; Arrange in a container with a tight lid (important not to leave any space); Press the mixture down; Seal; Keep it at the room temperature (roughly 27 degree celcius) for 14 hours (important not to put under the sun); Chill in the fridge for 1 day before serving.