Dash of dashida (dried soup stock made from essence of seafood or beef)
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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)
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.