Oct 13, 2009

Stuffed Cucumber Kimchi

This dish can be eaten the day it’s made or left to ferment slightly at room temperature overnight for a deeper flavor and softer texture.

Credit: Todd Coleman

1 1/4 lbs. thin, firm cucumbers,
   preferably Japanese or Kirby, rounded ends
   trimmed off, cut crosswise into 1 1/2" lengths
1 tbsp. kosher salt
3 tbsp. Korean chile powder
1 1/2 tbsp. finely chopped Korean salted shrimp
1 tbsp. finely chopped carrot
1 tbsp. Korean anchovy sauce (aek jeot)
   or Southeast Asian
fish sauce
2 tsp. sesame seeds
2 tsp. sugar
30 Korean chives or garlic chives cut into
1" pieces
4 cloves garlic, finely
chopped and mashed into a paste
3 scallions, white and light green parts only,
   thinly sliced diagonally
1 1" piece ginger, peeled, finely chopped,
   and mashed
1/4 Asian pear, peeled and finely chopped
1 tbsp. pine nuts

1. Working with 1 cucumber piece at a time, stand piece on its end and make 1 deep vertical cut roughly three-quarters of the way to the bottom; make another, identical cut perpendicular to the first one to form a cross-shaped opening. Transfer cucumber pieces cut side up to a large bowl. Sprinkle salt over the cucumbers, gently working some of the salt into the openings; let sit for 30 minutes. Rinse cucumbers and pat dry; set aside.

2. In a medium bowl, vigorously stir together the remaining ingredients, except for the pine nuts, to make the filling. Working with 1 cucumber piece at a time, stuff about 2 tsp. of the filling into the opening. Press 3 or 4 pine nuts into the stuffing of each cucumber. Transfer to a platter and serve immediately, or allow cucumbers to ferment: nestle cucumber pieces, stuffed side up, in a plastic container; cover and let sit for 1 day at room temperature, then refrigerate until chilled. Cucumbers will continue to soften and will keep in the refrigerator for up to 1 week.

MAKES ABOUT 20 PIECES