- 10 to 12 mini cucumbers (Kirby cucumbers)
- 2 tbsp kosher salt
- 1 cup Asian chives, chopped into 1/2 inch
- 1 cup carrot, cut into thin matchsticks
- 4 garlic cloves, minced
- 1 cup onion, minced
- 1/3 cup Korean hot pepper flakes
- 3 tbsp fish sauce
- 1 tbsp sugar
- 1 tbsp toasted sesame seeds
1. Wash the cucumbers. Make pockets out of them by slicing them twice lengthwise at right angles, 1/2 inch from one end so the cucumber quarters are still connected to each other at the end.
2. Put them in a big bowl, sprinkle and rub them with salt inside and out, let them sit for 10 mins and turn over, sit for another 10 mins.
3. Rinse the cucumbers in cold water, remove excess salt. Drain and set aside.
4. Use food processor to ground garlic and onion.
5. Mix Asian chives, carrots, garlic, onion, pepper flakes, fish sauce, sugar and sesame seed together.
6. Stuff the seasoning paste into the cucumber pockets.
7. Serve immediately as a side dish or keep in refrigerator.
