⇩ Full Recipe 🥒 ⇩
Macros per serving:
Protein: 7g
Carbs: 15g
Fat: 9g
Calories: 191
Ingredients per serving (makes 2 servings):
– 9 persian cucumbers
– 1 tbsp rice vinegar (2)
– 1 tbsp minced garlic (2)
– 1 tbsp sesame oil (1.5)
– 1.5 tbsp gochugaru (3)
– 1 tbsp soy sauce (2)
– 1 tbsp fish sauce (2)
– 3.5 oz chives
– 3.5 oz carrots
– 1/2 white onion
– 1 tsp sesame seeds (2)
– salt
How to make it yourself:
1. Chop your of cucumbers into 3 inch long pieces
2. With a knife, cut the cucumber piece in half from the top of one end of the piece, making sure to stop 2/3rds of the way down. Rotate the cucumber and repeat this process by cutting the same depth but completely perpendicular to your first cut. You should end up with a cucumber piece that is cut like a plus sign 2/3rds of the way down. Repeat for the remaining cucumber pieces.
3. Cover them fully with plenty of salt and let it sit for 30 minutes.
4. Thinly slice your carrots into sticks, dice your chives 1 inch long, and thinly slice your onion.
5. In a bowl, mix together rice vinegar, minced garlic, sesame oil, gochugaru, soy sauce, fish sauce, and sesame seeds to make your sauce.
6. Add your onions, carrots, and chives and mix into the sauce to make your spicy veggie filling.
7. Rinse the cucumbers with water removing all the salt.
8. Stuff the cucumbers with the spicy veggie filling.
9. Eat them or store in an air tight container for later and enjoy!
📩 Save this Korean Stuffed Cucumber Kimchi Side Dish recipe to make for later and if you make it, post it and tag me in it! I’d love to see how you liked the recipe! 🙂
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