Mom'S Spicy Cucumber Kimchee - cooking recipe

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(R))
4 Kirby cucumbers, thinly sliced
1 tablespoon toasted sesame seeds

Preparation

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.