Oi Moochim (Seasoned Cucumber)

• 1/2 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, recipe follows
• 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
• 4 tablespoons gochuchang (available at Korean grocers)
• 1 tablespoon sugar
• 1 tablespoon sesame seeds
• 2 teaspoons sesame oil

1. Whisk together the vinegar, soy, dashida, sugar, gochuchang, and sesame oil in a large bowl.
2. Add the cucumber and onion and stir until combined.
3. Sprinkle with sesame seeds and let marinate at least 1 hour before eating.
4. Combine all ingredients in a small bowl.
5. Mix well.
6. 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.

distilled vinegar, soy sauce, beef, sugar, gochuchang paste, sesame oil, korean, white onion, sesame seeds, gochuchang, sugar, sesame seeds, sesame oil

Taken from www.foodnetwork.com/recipes/oi-moochim-seasoned-cucumber-recipe.html (may not work)