OI MOOCHIM (SEASONED CUCUMBER)

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Oi Moochim (Seasoned Cucumber) image

Provided by Food Network

Categories     side-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 13

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

Steps:

  • 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.
  • Combine all ingredients in a small bowl. Mix well.

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