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.

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 75 Calories

Ingredients

• 1 tablespoon white sugar
• 1 tablespoon sesame seeds
• 2 tablespoons soy sauce
• 2 teaspoons sesame oil
• 1 tablespoon toasted sesame seeds
• ½ cup white vinegar
• 1 teaspoon toasted sesame oil
• ¼ cup gochujang (Korean hot pepper paste)
• 1 dash Korean instant beef stock (such as Dashida®)
• 4 Kirby cucumbers, thinly sliced

Recipe Instructions

Step 1

Combine gochujang, white sugar, 1 tablespoon sesame seeds, and 2 teaspoons sesame oil in a small bowl to make a seasoned gochujang paste.

Step 2

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.

Step 3

Let cucumbers marinate in the refrigerator before serving, at least 1 hour.