Oi Moochim (Seasoned Cucumber)

Name: Oi Moochim (Seasoned Cucumber)
Prep time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 6 servings
Cuisine: asian
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

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Level: Easy
Total: 1 hr 30 min

Prep: 30 min
Inactive: 1 hr

Yield: 6 servings

Level: Easy
Total: 1 hr 30 min

Prep: 30 min
Inactive: 1 hr

Yield: 6 servings

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.

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Oi Moochim (Seasoned Cucumber)

Gochuchang Paste (seasoned red pepper paste):

Gochuchang Paste (seasoned red pepper paste):

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