4 Persian cucumbers
1 Tbsp. coarse salt
4 green onions, white and greens sliced on the bias
2 radishes, grated
2 tsp. gochugaru
2 cloves garlic, minced
1 Tbsp. soy sauce
1/4 tsp. fresh ginger
1 tsp. sugar
1 tsp. sesame seeds

Run your knife down the center of the cucumber and cut a slit all the way to the other end, leaving the ends intact. Rotate the cucumber and cut a second slit at a 90 degree angle from the first. Sprinkle the cucumbers with the coarse salt working the salt in to the slits, but being careful not to break them. Let stand for 10 minutes and then rinse really well. 

While that is standing combine the sliced green onion, radish, gochugaru, garlic, soy sauce, fresh ginger, and sugar. Let stand for 10 minutes. 

Rinse the cucumbers to remove the excess salt, they should be slightly soft by now. Stuff the cucumbers with the green onion and radish mix. Rub any of the remaining liquid on the outside. Cover and refrigerate, let stand for at least 2 hours. 

Sprinkle with sesame seeds and serve with rice.


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