Description
Chef’s Notes: This recipe is for immediate service and should not sit longer than 1 day in the refrigerator before eating. You may use any type of cucumber, but smaller firm ones like mini or pickling cucumbers work best.
Ingredients
Prep Time:
Total Time:
Instructions
Cut the cucumbers in half crosswise. Split one end of each piece with cross slices, ¾ of the way through and place them into a bowl. Sprinkle with 3 tbsp. salt and allow them to sit at room temperature for 1 hour.
In a small bowl, combine the garlic, ginger, green onion, daikon, chili flakes, 1 tsp. salt and sugar. Mix well and refrigerate to chill.
Divide the chilled mixture into 8 parts and stuff each portion into a piece of salted cucumber. Place the filled cucumbers into a container or jar and allow to marinate for 1 day in the refrigerator before eating.
