Korean Pickles - Oi Moochim (Seasoned Cucumber)

By Onolicious

These pickles are the perfect accompaniment to a delicious Korean BBQ meal. They also can be eaten on Korean flavored burgers or sliders.

Recipe courtesy Jen Lee

Ingredients

• 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

Details

Servings 6
Preparation time 30mins
Cooking time 90mins
Adapted from foodnetwork.com

Preparation

Step 1

Whisk together the vinegar, soy, dashida, sugar, gochuchang, and sesame oil in a large bowl. Add the cucumber and onion and stir until combined. Sprinkle with sesame seeds and let marinate at least 1 hour before eating.


Gochuchang Paste (seasoned red pepper paste):
4 tablespoons gochuchang (available at Korean grocers)
1 tablespoon sugar
1 tablespoon sesame seeds
2 teaspoons sesame oil
Combine all ingredients in a small bowl. Mix well.

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.