Korean Style Chili Cucumbers

I love the Korean style banchan cucumbers that I've purchased at my local Asian supermarket. However I don't like that they are made with dried shrimp. So I have veganized the recipe, and it's still just as yummy!

These are perfect as a light appetizer, and are very healthy for you.

I use mini cucumbers as they are far easier to eat.



Ingredients

- 8 mini cucumbers
- 1/2 cup of Korean Chili Paste (check at your local Asian supermarket)
- 1/2 tbsp sesame oil
- 1 tsp rice vinegar
- 1 tsp white vinegar or apple cider vinegar
- 1/3 cup chives, cut to 1 1/2 inch long

Directions

1. Cut cucumbers in half. Starting at the cut end, slice in criss-cross fashion 2/3 of the length down the cucumber. Careful not to cut through the end, or the filling won't stay in!
2. Mix the remaining ingredients in a bowl to form the chili paste mixture.
3. Stuff the cucumbers with the filling.
4. Place cucumbers in a glass star (A bowl will do fine)
5. Drizzle any remaining chili paste mixture over the cucumbers.

You can serve these immediately, but they are better if you let them marinate overnight.