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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Jen Lee - Bobby Flay
Servings: 6
½ 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
1 teaspoons toasted sesame oil
4 Korean or kirby cucumbers, thinly sliced
1 small white onion, halved and thinly sliced
1 tablespoons sesame seeds, toasted
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.