Oi moochim (seasoned cucumber)

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Ingredients

  • 125ml distilled vinegar or rice vinegar
  • 2 tbsp soy sauce
  • Dash of dashida (dried soup stock made from essence of seafood or beef)
  • 2 tsp sugar
  • 2 tsp gochuchang paste, plus more to taste
  • 1 tsp toasted sesame oil
  • 4 Korean or kirby cucumbers, thinly sliced
  • 1 small white onion, halved and thinly sliced
  • 1 tsp sesame seeds, toasted

  • For the gochuchang paste (seasoned red pepper paste):

  • 4 tbsp gochuchang (available at Korean grocers)
  • 1 tbsp sugar
  • 1 tbsp sesame seeds
  • 2 tsp sesame oil

Use imperial measurements

Method

How to make Oi moochim (seasoned cucumber)


1) For the gochuchang paste: combine all ingredients in a small bowl. Mix well.

2) Whisk together the vinegar, soya, 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.

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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