Oi Moochim (Seasoned Cucumber) |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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 |
4 tablespoons gochuchang (available at korean grocers) |
1 tablespoon sugar |
1 tablespoon sesame seeds |
2 teaspoons sesame oil |
Directions:
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.
2. Gochuchang Paste (seasoned red pepper paste):
3. Combine all ingredients in a small bowl. Mix well.
4. 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.
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