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(R))
• 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.

gochujang, white sugar, sesame seeds, sesame oil, white vinegar, soy sauce, sesame oil, beef stock, kirby cucumbers, sesame seeds

Taken from www.allrecipes.com/recipe/254984/moms-spicy-cucumber-kimchee/ (may not work)