Oh ee so bak ee (Stuffed cucumber kimchi) 

* Vietnamese fish sauce works as well.

Wash cucumber, drain.
Cut in half, make cross slits to make a pocket. (Do not cut all the way.)
Put 2 tbsp cosher salt, leave for 40 minutes to an hour.

Wash boo choo (Korean chives), cut into 1 inch length.
(Wash carefully, take out dirt and dead leaves from the root. It is a delicate vegetable so they bruise easily.)
Slice onion thinly, cut into small bits. Chop green onion.
Mix chives, onion and green onion in a bowl.

Put 3 tbsp go choo ga roo (Korean chili powder), joet gal (Korean fish sauce), salt, minced garlic, sugar and sesame seeds on to vegetables.
Mix with a hand.(A disposable plastic glove is useful.)
At this point, no moisture in the mixture but by the time the cucumber salted down, it will be wet enough to stuff in.

Drain cucumber. (Don't wash them.)
Put 3 tbsp go choo ga roo (Korean chili powder), mix well.
Take cucumber, carefully stuff in with the mixture. Put them in a air tight container.
Leave on a kitchen counter for over night or 12 hours. Put in a fridge.
You can eat this in about 2 days. Serve with rice and side dishes.

 cool tip !
Boo choo (Korean chives) is smaller than Chinese one seen in a market.
It has really short white root part and the leaf is very delicate.