- 1/4 cup gochujang (Korean hot pepper paste)
- 1 tablespoon white sugar
- 1 tablespoon sesame seeds
- 2 teaspoons sesame oil
- 1/2 cup white vinegar
- 2 tablespoons soy sauce
- 1 teaspoon toasted sesame oil
- 1 dash Korean instant beef stock (such as Dashida®)
- 4 Kirby cucumbers, thinly sliced
- 1 tablespoon toasted sesame seeds
- Combine gochujang, white sugar, 1 tablespoon sesame seeds, and 2 teaspoons sesame oil in a small bowl to make a seasoned gochujang paste.
- Whisk vinegar, soy sauce, 1 teaspoon toasted sesame oil, and instant beef stock together in a large bowl. Stir in seasoned gochujang paste. Add cucumbers; stir until coated. Sprinkle with 1 tablespoon toasted sesame seeds.
- Let cucumbers marinate in the refrigerator before serving, at least 1 hour.
05/22/2018
recipepes.com
Mom's Spicy Cucumber Kimchee, recipe
PT15M
PT1H
5
455 calories