Oi moochim (seasoned cucumber) Recipe | Food Network UK

Ingredients

• 125ml distilled vinegar or rice vinegar
• 2 tbsp soy sauce
• Dash of dashida (dried soup stock made from essence of seafood or beef)
• 2 tsp sugar
• 2 tsp gochuchang paste, plus more to taste
• 1 tsp toasted sesame oil
• 4 Korean or kirby cucumbers, thinly sliced
• 1 small white onion, halved and thinly sliced
• 1 tsp sesame seeds, toasted
• For the gochuchang paste (seasoned red pepper paste)
• 4 tbsp gochuchang (available at Korean grocers)
• 1 tbsp sugar
• 1 tbsp sesame seeds
• 2 tsp sesame oil