Saengsaeng Information Golden Recipe Stuffed Cucumbers
Saengsaeng Information Golden Recipe Stuffed Cucumbers
ZERO Fishy Taste! Make Crisp and Clean Stuffed Cucumbers with the Saengsaeng Information Golden Recipe
Introducing stuffed cucumbers that perfectly capture the fresh aroma and crisp texture of cucumbers. I used to be put off by the strong fish sauce smell of stuffed cucumbers, but now I’m completely captivated by their clean and delicious flavor! This recipe is based on the trusted Saengsaeng Information golden recipe, with detailed steps for anyone to easily follow at home. It’s not overpoweringly fishy and is so refreshing, perfect for when you have a less-than-appetizing day. They make a fantastic summer side dish! Let’s make some stuffed cucumbers right now!
Main Ingredients- 3 Korean cucumbers (Baek oi)
- 1/2 bunch of chives (approx. 30g)
- 1/2 onion (small)
- 1 red chili pepper
Golden Ratio Seasoning- 4 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 1 Tbsp maesilcheong (plum extract)
- 2 Tbsp saeujeot (fermented shrimp), including liquid
- 1.5 Tbsp Kkanari aekjeot (anchovy sauce)
- 4 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 1 Tbsp maesilcheong (plum extract)
- 2 Tbsp saeujeot (fermented shrimp), including liquid
- 1.5 Tbsp Kkanari aekjeot (anchovy sauce)
Cooking Instructions
Step 1
Wash all vegetables thoroughly. It’s especially good to rub the surface of the cucumbers with coarse sea salt. (Note: The Saengsaeng Information golden ratio for 6 cucumbers is 1 onion, 6 Tbsp gochugaru, 1 Tbsp minced garlic, 1 Tbsp maesilcheong, 3 Tbsp kkanari aekjeot, 4 Tbsp saeujeot, 1 red chili, a handful of chives, 3L water, and 4 Tbsp salt (using a rice spoon). We’ve adjusted this for 3 cucumbers.)
Step 2
In a pot, combine 1.5 liters of water and 2 Tbsp of coarse sea salt. Bring to a rolling boil. (For 3 cucumbers)
Step 3
Cut the cucumbers lengthwise, making a cross shape almost all the way to the top, leaving about 1cm uncut. Be careful not to cut all the way through.
Step 4
Once the water is boiling, turn off the heat. Immediately pour the hot water over the cucumbers in the pot to pickle them while they are hot. (Caution: If you leave the pot on the stove while pickling, the residual heat can overcook the cucumbers. It’s better to move the pot to a different spot to pickle.)
Step 5
Let the cucumbers pickle for exactly 10 minutes. Then, drain them in a colander for about 5 minutes. If you have many cucumbers, standing them with the cut side down can help drain them more effectively.
Step 6
Meanwhile, prepare the filling. Finely mince 1/2 onion and add it to a bowl. Mix in 4 Tbsp gochugaru, 1 Tbsp minced garlic, 1 Tbsp maesilcheong, 1.5 Tbsp kkanari aekjeot, and 2 Tbsp saeujeot. (Tip: For a cleaner taste, you can use only the solid part of the saeujeot or just the liquid. If the onion’s sweetness isn’t enough, you can add a little more maesilcheong.)
Step 7
Add the finely chopped chives to the seasoning mixture.
Step 8
Gently mix all the filling ingredients together. To prevent the chives from tasting too raw (‘futnaeng-i’), add them last and mix lightly, rather than over-stirring.
Step 9
The cucumbers are perfectly pickled when they bend slightly at a 45-degree angle. This indicates they are ready to absorb the filling well and will have a great texture.
Step 10
Carefully stuff the prepared filling into the cut sections of each cucumber. You can eat them immediately, or let them ferment at room temperature for about a day for a deeper flavor.
Step 11
Although I usually adjust recipes after tasting, I made this based on the trusted Saengsaeng Information golden recipe, and I’m excited to taste it after fermentation! Enjoy these clean and crisp stuffed cucumbers.
