1.Prep Your Cucumbers
Wash your cucumbers thoroughly and pat them dry. For this recipe, you’ll want to slice each cucumber into quarters lengthwise, but here’s the trick—don’t cut all the way through. Keep the base intact so the quarters stay connected, like little cucumber fans.
Now, sprinkle the cucumbers with sea salt. This step is crucial because the salt draws out excess water, keeping the cucumbers crisp even after they’re seasoned. Let them sit in a bowl for about 30 minutes, flipping occasionally. You’ll notice water pooling at the bottom—totally normal!

2.Rinse and Dry
After the water has been released from your cucumbers, let them rinse under cold running water to remove all the extra salt. Finally, touch the cucumber with a clean kitchen towel or some paper towels to pat it dry. Believe me, this step is one of the biggest in terms of texture.
3.Make the Spicy Paste

In a mixing bowl, combine the gochugaru, minced garlic, grated ginger, fish sauce, sugar, and chopped green onions. Stir everything together until you have a thick, slightly sticky paste. This is the magic sauce that turns plain cucumbers into something irresistible.

Here’s a little tip: If you like extra heat, feel free to add a bit more gochugaru. If you prefer a milder flavor, cut back slightly or add a splash of water to dilute the paste.

4.Stuff the Cucumbers

Now comes the fun part! Using your hands (gloves optional if you’re worried about the chili staining), stuff the spicy paste into the slits of each cucumber. Don’t be shy—get in there and really pack it in. The more paste, the more flavor.

5.Garnish and Chill

Transfer your stuffed cucumbers to a clean, airtight container. Sprinkle with sesame seeds for a little extra flair, then seal the lid. Let the kimchi sit at room temperature for 2-3 hours to jumpstart the fermentation process, then move it to the fridge.