Recipe courtesy of Jen Lee
1 hr 30 min
30 min
1 hr
6 servings


  • 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


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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