Oi Moochim (Seasoned Cucumber)

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1/2 cup distilled vinegar or rice vinegar

2 tablespoons soy sauce

Dash of dashida (dried soup stock made from essence of seafood or beef)

2 teaspoons sugar

2 teaspoons gochuchang paste, plus more to taste, recipe follows

1 teaspoon toasted sesame oil

4 Korean or kirby cucumbers, thinly sliced

1 small white onion, halved and thinly sliced

1 tablespoon sesame seeds, toasted

Gochuchang Paste (seasoned red pepper paste):

4 tablespoons gochuchang (available at Korean grocers)

1 tablespoon sugar

1 tablespoon sesame seeds

2 teaspoons sesame oil