Recipe courtesy of Jen Lee

Oi Moochim (Seasoned Cucumber)

Save Recipe
  • Level: Easy
  • Total: 1 hr 30 min
  • Prep: 30 min
  • Inactive: 1 hr
  • Yield: 6 servings
Share This Recipe


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


  1. 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):

  1. Combine all ingredients in a small bowl. Mix well.

Cook’s Note

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.

Glazed Carrots with Toasted Sesame Seeds
15m Intermediate 100%
Cucumber-Yogurt Dip
6m Easy 98%