Clay's Kitchen : 한국어조리법 (Korean Recipes)

한국어조리법 (Korean Recipes)

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Oi Moochim (Seasoned Cucumber)

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.

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