Recipe courtesy of Jen Lee
Oi Moochim (Seasoned Cucumber)
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 115
- Total Fat
- 5
- Saturated Fat
- 1
- Carbohydrates
- 16
- Dietary Fiber
- 2
- Sugar
- 8
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 726
- Total: 1 hr 30 min
- Prep: 30 min
- Inactive: 1 hr
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.
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.