Recipe courtesy of Jen Lee

Oi Moochim (Seasoned Cucumber)

  • Level: Easy
  • Total: 1 hr 30 min
  • Prep: 30 min
  • Inactive: 1 hr
  • Yield: 6 servings
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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

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

  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.

Fudge Factor

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