Chef’s Notes: This recipe is for immediate service and should not sit longer than 1 day in the refrigerator before eating. You may use any type of cucumber, but smaller firm ones like mini or pickling cucumbers work best.
Cut the cucumbers in half crosswise. Split one end of each piece with cross slices, ¾ of the way through and place them into a bowl. Sprinkle with 3 tbsp. salt and allow them to sit at room temperature for 1 hour.
In a small bowl, combine the garlic, ginger, green onion, daikon, chili flakes, 1 tsp. salt and sugar. Mix well and refrigerate to chill.
Divide the chilled mixture into 8 parts and stuff each portion into a piece of salted cucumber. Place the filled cucumbers into a container or jar and allow to marinate for 1 day in the refrigerator before eating.