Oi Moochim (Seasoned Cucumber)
Recipe courtesy of
Jen Lee
- Total:
- 1 hr 30 min
- Prep:
- 30 min
- Inactive:
- 1 hr
- Yield:
- 6 servings
- Level:
- Easy
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.
Trending Videos 7 Videos
Now Playing
Gabriele's Limoncello 01:28
Now Playing
Heavenly Sauteed String Beans 01:06
Now Playing
Healthy French Toast 02:27
Now Playing
Faux 'Cheese Popcorn' Snack 02:05
Now Playing
Healthy Morning Glory Muffin 02:51
Now Playing
Festive Spicy Steak Tacos 04:46
Now Playing
Chicken and White Bean Chili 03:40
Get the Recipe
Gabriele's Limoncello 01:28
Gabriele shares his family recipe for a delicious summertime libation.
From:
What About Dolores?
with
Extra Virgin
Similar Topics:
IDEAS YOU'LL LOVE
