Tasty Recipes Mom's Spicy Cucumber Kimchee

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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

• 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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