Ingredients

• 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 teaspoon toasted sesame oil
• 4 Korean or kirby cucumbers, thinly sliced
• 1 small white onion, halved and thinly sliced
• 1 tablespoon sesame seeds, toasted
• 4 tablespoons gochuchang (available at Korean grocers)
• 1 tablespoon sugar
• 1 tablespoon sesame seeds
• 2 teaspoons sesame oil

Instructions

1. 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 before eating.
2. Combine all ingredients in a small bowl. Mix well.