- 2 cucumbers
- 1 tablespoons coarse sea salt
- 1/ 2 cups Korean chili flakes (gochugaru)
- 1 tablespoons fish sauce or salted shrimp
- 1 tablespoons sugar
- 4 scallions
- 4 cloves garlic
- 2/ 3 medium onion
- 15 chives
- 1 1-inch piece ginger
Cut each cucumber in half or 3 2 in pieces depending on the cucumber size. Then cut crosshairs into cucumbers. Do not cut all the way.
Sprinkle with salt, making sure to stuff the insides as well. Let it sit at room temperature for 1 hour.
Meanwhile, prepare the chile paste mix. In a bowl of a food processor, combine the chile flakes (고추가루), fish sauce/salted shrimp (새우젓), sugar, scallions, garlic, onion, ginger and 2 tablespoons water. Pulse until a coarse paste forms. Stir in chives.
Rinse the salted cucumbers under cold water, making sure to clean out the crevices, and shake dry. Stuff the chile mix into and around each cucumber piece generously.
Place into a container, add any remaining chile paste and liquid. Seal tightly. Allow the cucumbers to ferment for 24 hrs.