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Stuffed Cucumber Kim Chee

Demonstrated by: Ki Youb Kang, Vice President/General Manager of Waikiki Resort Hotel.
Korean Recipes on July 1, 1999.



Stuffed Cucumber Kim Chee

  • 10 Japanese cucumbers
  • 5 1/2 tablespoons salt
  • 6 cups water
  • 1/2 bunch chives, minced
  • 2 stalks green onions, chopped
  • 1 clove garlic, grated
  • 1 small piece ginger root, grated
  • 1/4 cup hot pepper powder
  • 1 tablespoon sugar


Cut cucumbers into 2-inch lengths. Make a crosswise cut, about 1-1/2 inches deep, in each piece. Combine 4 tablespoons of the salt and 4 cups of the water; pour over cucumbers and soak for 30 minutes. Drain well. Combine chives, green onions, garlic, ginger, hot pepper, sugar, and 1 tablespoon of the remaining salt; stuff each cucumber piece with mixture. Repeat until all pieces are stuffed; place in jar. Combine the remaining 1/2 tablespoon salt and the remaining 2 cups water; pour over stuffed cucumbers and cover. Let stand at room temperature for one day before storing in the refrigerator. Makes 6 servings.


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