Cucumbers

Cucumbers in Korea are thinner and smaller in length and diameter and have an edible skin. They are not usually peeled and can be braised, stuffed or made into pickles. The mini cucumber, sometimes called “baby” cucumbers, the Japanese cucumber and Armenian varieties are perfect substitutes. They are usually found about 4 to 6 to a package. The Armenian cucumber is technically a gourd, but tastes like a cucumber. If these are not available the much larger English (hot house) cucumbers also have an edible skin and can be substituted in most of the recipes. If you use English cucumbers, which can be more than 12 inches (30 cm) in length, you should use approximately one-quarter of an English cucumber to one 6-inch (15-cm) mini cucumber. (This amount should give you about ½ cup/75 g chopped cucumber.) If you use the large English cucumbers, you should seed them. Small pickling cucumbers, such as Kirby’s, have tough skins and cannot be substituted.