Terry pogue 2007-08-12 05:47:59
Oi Moochim (Seasoned Cucumber)
Recipe By: Jen Lee – Bobby Flay
Published in: Boy Meets Grill
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 teaspoons toasted sesame oil
4 Korean or kirby cucumbers — thinly sliced
1 small white onion — halved and thinly sliced
1 tablespoons sesame seeds — toasted
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
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.
Prep Time: 30 minutes
Inactive Prep Time: 1 hour
Yield: 6 servings
When I saw this made she used fermented red pepper paste and not the
seasoned red pepper paste as in this recipe. So, look for Fermented
red pepper paste at the Korean market. It comes in a container that
is shaped like a box about the size of pound of butter.
She also wanted the cucumbers sliced between 1/4 and 1/2 inch thick.
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