Vegan Stuffed Cucumber Kimchi | Vegan Korean Recipes | Veganuary

Stuffed Cucumber Kimchi

Cultural Corps of Korean Buddhism and Korea Tourism Organisation

Recipe provided by the Cultural Corps of Korean Buddhism and Korea Tourism Organisation.

Ingredients

  • 1 large cucumber
  • 10 Radishes
  • 1 large (Asian) pear, or two small pears
  • Purified Water
  • 3 Tbsp Naturally Brewed Soy Sauce
  • 1 Cup Salt
  • 3 Tbsp green plum extract

Method

  1. Wash the cucumbers with salt to cleanse thoroughly. Soak the prepared cucumbers in boiling salted water.
  2. Meanwhile, finely shred ½ of the pear(s) and the radishes. Add 1 Tbsp soy sauce and 1 Tbsp plum extract to the prepared pear and radishes, and mix well with your hands.
  3. Grate the remainder of the pears and sieve or strain to collect juice. Add the purified water, 2 Tbsp soy sauce, 2 Tbsp plum extract and a pinch of salt to the juice.
  4. Cut the cucumber into 3cm cylindrical pieces and make cross-cuts on the circular face of each piece. Stuff the cucumbers with the radish and pear mixture and transfer to a plate. To finish, pour the pear juice mixture over the cucumber pieces.

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