Ingredients:

  • 1 kg (35 oz) Persian or English Cucumbers (approximately 6–8 medium cucumbers)
  • 3 Tbsp Coarse Sea Salt (or Kosher Salt)
  • 1 Tbsp Granulated Sugar (for brine)
  • ½ cup (120 ml) Gochugaru (Korean chili flakes)
  • ¼ cup (60 ml) Fish Sauce (or Tamari/Soy Sauce for a vegan option)
  • 2 Tbsp (30 ml) Water
  • 1 Tbsp Granulated Sugar (for paste, or Maple Syrup)
  • 4 cloves Garlic, minced finely
  • 1 tsp Ginger, fresh, grated
  • 2 Tbsp Onion (Brown or White), finely grated or puréed
  • 2 Spring Onions (Scallions), white and green parts, sliced thinly
  • ¼ cup (60 ml) Chives (Korean or regular), cut into 1-inch lengths
  • 1 Tbsp Toasted Sesame Seeds

Instructions:

  1. Prepare the Cucumbers: Wash the cucumbers thoroughly. Trim off the ends. Cut the cucumbers into 2-inch lengths (approx. 5 cm). Stand each segment upright and make an 'X' cut down the middle, stopping about ¾ of the way down, ensuring the segment remains intact at the base.
  2. Salt and Brine: Place the scored cucumbers in a large mixing bowl. Sprinkle evenly with the coarse salt and 1 Tbsp of sugar. Toss gently to coat and let them sit at room temperature for 30–40 minutes. Toss halfway through.
  3. Rinse and Dry: Transfer the salted cucumbers to a colander. Rinse them quickly under cold running water 2–3 times to wash off excess salt. Shake the colander well, then pat the cucumbers as dry as possible using a clean tea towel.
  4. Mix the Yangnyeom Paste: In a medium bowl, whisk together the Gochugaru, fish sauce (or substitute), water, remaining sugar, minced garlic, grated ginger, and grated onion until a thick, uniform paste forms.
  5. Add Aromatics: Gently fold in the sliced spring onions, the chives, and the sesame seeds into the prepared kimchi paste.
  6. Stuff the Cucumbers: Put on gloves. Pick up one cucumber segment, gently open the 'X' cut, and spoon a generous amount of the Yangnyeom inside, ensuring the paste reaches the inner channels. Place the stuffed cucumber in a clean, airtight container.
  7. Coat and Chill: Repeat the stuffing process for the remaining segments. Use any remaining paste to coat the outside of the kimchi. Seal the container and refrigerate for at least 1 hour before serving to allow the flavors to meld.