Stuffed-Cucumber Pickle

A Korean recipe for Stuffed-Cucumber Pickle.

KoreanChickenEasy30 minBy Northstar

Ingredients

Servings

Cucumber, 10 (6 oz each)
Leek, 2 oz
Hot pepper powder, 1/2 cup
Green onion, 1 stalk
Garlic, 4 cloves
Ginger, 1 piece
Salted baby shrimps, chopped, 1 tb (available in Korean stores, optional)
1. Wash the cucumbers scrubbing with salt. Cut them into 2 inches long. Make a crosswise cut
2. Dissolve 4 tablespoonfuls of salt in
4 cup of water. Soak the cucumbers for about 30 minutes
3. Wash and cut the leeks 1 inch long.
4. Crush garlic. Chop green onion, ginger, and salted baby shrimps.
5. Put the hot pepper powder, leeks, green onion, garlic, ginger, salted baby shrimps, and salt in
6. Stuff each cucumber piece with the mixture. Place them neatly in a jar. Put the remaining
7. Keep in a cool place for one day, then serve.

1
Salt about 1.5 inches deep in each piece. in the salted water. Squeeze them with gauze or paper towel to drain water thoroughly. a large bowl. Mix them well by hand, using rubber gloves. stuffing on the them.