Name: Mom's Spicy Cucumber Kimchee
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Gochujang (Korean hot pepper paste) - ¼ cup; White sugar - 1 tablespoon; Sesame seeds - 1 tablespoon; Sesame oil - 2 teaspoons; White vinegar - ½ cup; Soy sauce - 2 tablespoons; Toasted sesame oil - 1 teaspoon; Korean instant beef stock (such as Dashida®) - 1 dash; Kirby cucumbers, thinly sliced - 4; Toasted sesame seeds - 1 tablespoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Mom's Spicy Cucumber Kimchee

1. Gochujang (Korean hot pepper paste) - ¼ cup

2. White sugar - 1 tablespoon

3. Sesame seeds - 1 tablespoon

4. Sesame oil - 2 teaspoons

5. White vinegar - ½ cup

6. Soy sauce - 2 tablespoons

7. Toasted sesame oil - 1 teaspoon

8. Korean instant beef stock (such as Dashida®) - 1 dash

9. Kirby cucumbers, thinly sliced - 4

10. Toasted sesame seeds - 1 tablespoon

How to cook deliciously - Mom's Spicy Cucumber Kimchee

1. Stage

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

2. Stage

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.

3. Stage

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