INGREDIENTS1/2 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 teaspoon toasted sesame oil 4 Korean or kirby cucumbers, thinly sliced 1 small white onion, halved and thinly sliced 1 tablespoon 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.
Makes 6 servingsGOCHUCHANG PASTE (Seasoned Red Pepper Paste) 4 tablespoons gochuchang (available at Korean grocers) 1 tablespoon sugar 1 tablespoon sesame seeds 2 teaspoons sesame oil
Combine all ingredients in a small bowl. Mix well.
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Thursday, January 1, 2015
Oi Moochim
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Recipes
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