Oi moochim (seasoned cucumber)

  • Preparation Time30 mins
  • Serves6
  • DifficultyEasy
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

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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