Mom's Spicy Cucumber Kimchee

Mom's Spicy Cucumber Kimchee
  • 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


  1. Combine gochujang, white sugar, 1 tablespoon sesame seeds, and 2 teaspoons sesame oil in a small bowl to make a seasoned gochujang paste.
  2. 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.
  3. Let cucumbers marinate in the refrigerator before serving, at least 1 hour.

05/22/2018
Mom's Spicy Cucumber Kimchee, recipe PT15M PT1H 5 455 calories

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