Stuffed cucumber kimchi

Preparation info
  • Serves


    • Difficulty


Appears in
Taste of Korea

By Young Jin Song

Published 2011

  • About

A classic summer variety of kimchi, the refreshing natural succulence of cucumber is perfect on a hot, humid day. The spiciness of the chilli is neutralized by the moistness of the cucumber, with flavours that invigorate the palate.


  • 15 small pickling cucumbers
  • 30 ml/2 tbsp sea salt


  1. If the cucumbers are long, cut them in half widthways. Make two slits in a cross down the length of each cucumber or cucumber half, making sure not to cut all the way to the end. Coat thoroughly with the sea salt, and leave for 1 hour.
  2. Cut the Chinese chives into 2.5cm/1in lengths, discarding the bulb.
  3. Combine the onion and spring onions with the Chin