Stuffed Cucumber Kimchi

Ingredients

• 1 1⁄4 lb. thin, firm cucumbers, preferably Japanese or Kirby, rounded ends trimmed off, cut crosswise into 1 1/2″ lengths
• 1 tbsp. kosher salt
• 3 tbsp. Korean chile powder
• 1 1⁄2 tbsp. finely chopped Korean salted shrimp
• 1 tbsp. finely chopped carrot
• 1 tbsp. Korean anchovy sauce (aek jeot) or Southeast Asian fish sauce
• 2 tsp. sesame seeds
• 2 tsp. sugar
• 30 Korean chives or garlic chives cut into 1″ pieces
• 4 cloves garlic, finely chopped and mashed into a paste
• 3 scallions, white and light green parts only, thinly sliced diagonally
• 1 (1″) piece ginger, peeled, finely chopped, and mashed 1/4 Asian pear, peeled and finely chopped
• 1 tbsp. pine nuts

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