Oi Moochim (Seasoned Cucumber)

Total Time:
1 hr 30 min
Prep:
30 min
Inactive:
1 hr

Yield:
6 servings
Level:
Easy

CATEGORIES
Ingredients
  • 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
Directions

Whisk together the vinegar, soy, dashida, sugar, gochuchang, and sesame oil in a large bowl. Add the cucumber and onion and stir until combined. Sprinkle with sesame seeds and let marinate at least 1 hour before eating.

Gochuchang Paste (seasoned red pepper paste):

Combine all ingredients in a small bowl. Mix well.

Gochuchang (GOH-choo-jang) paste: spicy red pepper paste sold either in glass jars or plastic containers that can be purchased at any Korean or Asian food market.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Mediterranean Spiced Cucumber Medallions

    Recipe courtesy of Janet Johnston