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| Mom's Spicy Cucumber Kimchee |
"May be a little salty, but that is because it's meant to be eaten with rice. Spices can be adjusted to your personal taste. Hope you enjoy! It goes great with bulgogi."
Ingredients :
- 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
Instructions :
| Prep : 15M | Cook : 8M | Ready in : 1H15M |
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- 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.
Notes :
- Substitute rice vinegar for the distilled white vinegar if desired.
- Dashida® beef stock and gochujang are available at Korean markets.
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