2 hothouse or English cucumbers
2 tsp. kosher salt
3-4 scallions (1/4 cup) finely minced
5 cloves garlic, minced or passed through a microplane grater
1 tsp. ginger, minced or passed through a microplane grater
1/4 cup finely chopped carrot
1/3 cup Korean red pepper powder
1 tbsp. water
2 tbsp. salted shrimp or fish sauce
1. Cut the ends off of the cucumbers, then cut each one into 6 pieces (about 2" in length each). Slice each cucumber into quarters (cross or x pattern), but don't cut all the way through.
2. Sprinkle 2 tsp. of salt over the cucumbers, cover with plastic wrap, and let sit for 1-2 hours. Rinse the cucumbers well, blot dry with paper towels, then place them on a paper towel-lined plate, cut side down.
3. Combine the minced scallion, minced garlic, minced ginger and chopped carrot together in a small bowl. Add the red pepper powder water, and salted shrimp or fish sauce.
4. Stuff the cucumbers generously with the filling. Place the cucumbers and any remaining filling into a large ziploc bag, squeeze out as much air as possible, then zip the bag closed. Let the cucs marinate overnight at room temp, turning the bag once or twice. If you're not serving the next day, place the bag in the frig. The cucs will keep for several days in the frig before serving.