Korean-Style Cucumber Kimchi

Korean-Style Cucumber Kimchi

Just marinate and mix and it's done!


Chinese chives
1/2 bunch
★ Japanese leek (finely chopped)
1 tablespoon
★ Garlic (grated)
1 tablespoon
★ Ginger (grated)
1 teaspoon
★ Dried red chilli flakes
to taste
★ Salt
a small amount
★ Dashi stock
2-3 tablespoons
★ Oligosaccharide sweetener
1-1.5 tablespoons
★ Sesame seeds
to taste
★ Fish sauce
1 tablespoon
◇ Hot water
3 cups
◇ Salt
1/3 cup


1. Wash the cucumbers well with salt and water, and cut into 4-5 cm lengths. Cut a cross into each of the pieces, leaving 1 cm at the end.
2. Mix the ◇ ingredients until dissolved. Put the sliced cucumbers in and marinate for about 40 minutes. (Marinating in hot water gives the cucumber a firm texture.)
3. Cut the Chinese chives into 3-4 cm length and julienne the carrots. Mix the ★ ingredients and add the chives and carrots.
4. Wash the marinated cucumbers in water, and mix into the rest of the ingredients.
5. Stuff the carrots and Japanese leeks into the cross of the cucumbers, and it's done!!

Story Behind this Recipe

I had this in a restaurant and it was so tasty, I recreated it in my own style!!