Crisp and Sweet-and-Sour Pickled Cucumber Salad (Oiji Muchim)
Crisp and Sweet-and-Sour Pickled Cucumber Salad (Oiji Muchim)
Our Homemade Side Dishes Infused with the Essence of Spring
As the end of spring approaches, the spring greens we’ve patiently waited for all winter have graced our dining table. We’ve savored the fleeting beauty of spring through these dishes.
Aromatic Choon Namul Salad- 150g fresh Choon Namul (Korean potherb)
- 2 Tbsp soy sauce
- A pinch of toasted sesame seeds
- A drizzle of sesame oil
Slightly Bitter Aralia Shoot Salad with Doenjang- 200g prepared Aralia shoots (dureup)
- 1 Tbsp Doenjang (Korean soybean paste)
- A pinch of toasted sesame seeds
- A drizzle of sesame oil
Sweet and Sour Crisp Pickled Cucumber Salad- 2 Oiji (Korean pickled cucumbers), well-drained
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp plum extract (maesil cheong)
- 2 Tbsp rice vinegar (or apple cider vinegar)
- A little minced garlic
- A pinch of toasted sesame seeds
- A drizzle of sesame oil
Savory Braised Chicken Breast- 200g chicken breast
- 8 Korean green chili peppers (gwari-gochu)
- 5 Cheongyang peppers (for spice)
- 1/2 cup soy sauce
- 1/2 cup plum extract
- 1/2 cup mirin (cooking wine)
- 1/2 cup chicken broth (from boiling)
Nutty Lotus Root and Peanut Simmer- 100g peanuts (cooked)
- 100g lotus root (cooked)
- 1/2 cup soy sauce
- 1/2 cup water
- 1/2 cup rice syrup (jocheong)
- 200g prepared Aralia shoots (dureup)
- 1 Tbsp Doenjang (Korean soybean paste)
- A pinch of toasted sesame seeds
- A drizzle of sesame oil
Sweet and Sour Crisp Pickled Cucumber Salad- 2 Oiji (Korean pickled cucumbers), well-drained
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp plum extract (maesil cheong)
- 2 Tbsp rice vinegar (or apple cider vinegar)
- A little minced garlic
- A pinch of toasted sesame seeds
- A drizzle of sesame oil
Savory Braised Chicken Breast- 200g chicken breast
- 8 Korean green chili peppers (gwari-gochu)
- 5 Cheongyang peppers (for spice)
- 1/2 cup soy sauce
- 1/2 cup plum extract
- 1/2 cup mirin (cooking wine)
- 1/2 cup chicken broth (from boiling)
Nutty Lotus Root and Peanut Simmer- 100g peanuts (cooked)
- 100g lotus root (cooked)
- 1/2 cup soy sauce
- 1/2 cup water
- 1/2 cup rice syrup (jocheong)
- 200g chicken breast
- 8 Korean green chili peppers (gwari-gochu)
- 5 Cheongyang peppers (for spice)
- 1/2 cup soy sauce
- 1/2 cup plum extract
- 1/2 cup mirin (cooking wine)
- 1/2 cup chicken broth (from boiling)
Nutty Lotus Root and Peanut Simmer- 100g peanuts (cooked)
- 100g lotus root (cooked)
- 1/2 cup soy sauce
- 1/2 cup water
- 1/2 cup rice syrup (jocheong)
Cooking Instructions
Step 1
1. Aromatic Choon Namul Salad: First, prepare the Choon Namul by washing and blanching it in boiling water for about 30 seconds to 1 minute until just tender. Immediately rinse in cold water and gently squeeze out excess moisture. Cut the blanched greens into bite-sized pieces (about 3-4 cm). In a bowl, combine the Choon Namul with soy sauce, toasted sesame seeds, and sesame oil. Gently toss everything together until well coated. This fragrant salad is a delightful way to enjoy spring greens.
Step 2
2. Slightly Bitter Aralia Shoot Salad with Doenjang: After preparing the Aralia shoots (dureup), blanch them in boiling water for 1-2 minutes. Rinse in cold water and gently squeeze out excess moisture. Cut them into manageable pieces. In a separate bowl, mix the blanched shoots with Doenjang, toasted sesame seeds, and sesame oil. Toss gently until evenly coated. The mild bitterness of the shoots pairs wonderfully with the savory umami of the Doenjang.
Step 3
3. Sweet and Sour Crisp Pickled Cucumber Salad: Rinse the Oiji (pickled cucumbers) under running water to remove excess saltiness. Slice them into bite-sized pieces, about 1 cm thick. Gently squeeze out any excess water – this is key to preventing a watery salad. In a bowl, combine the sliced Oiji with Gochugaru, plum extract, rice vinegar, minced garlic, toasted sesame seeds, and sesame oil. Mix everything thoroughly until the cucumbers are well coated. The crisp texture and delightful sweet-and-sour flavor make this a truly addictive side dish.
Step 4
4. Savory Braised Chicken Breast: Boil the chicken breast in water until fully cooked, about 10-15 minutes. Once cooked, shred the chicken breast along the grain into bite-sized pieces. For the Korean green chili peppers (gwari-gochu), prick them a few times with a fork; this helps them absorb the sauce better. In a pot, combine the chicken broth, soy sauce, plum extract, and mirin to create the braising liquid. Bring this mixture to a boil.
Step 5
Once the sauce is boiling, add the shredded chicken breast to the pot. Reduce the heat to medium-low and simmer, allowing the chicken to absorb the flavors and become glossy. After the chicken has simmered for a while and reduced slightly, add the pricked Korean green chili peppers and the Cheongyang peppers. Continue to simmer until the sauce has thickened and coats the chicken beautifully. The subtle heat from the peppers complements the savory-sweet chicken.
Step 6
5. Nutty Lotus Root and Peanut Simmer: Use pre-cooked peanuts and lotus root. (If using fresh lotus root, peel it, slice it into desired pieces, and boil for about 10 minutes until tender). In a pot, combine the soy sauce, water, and rice syrup to make the braising sauce, and bring it to a boil. Once the sauce is boiling, add the prepared peanuts and lotus root. Reduce the heat to medium-low and simmer, basting the lotus root and peanuts with the sauce using a spoon, until they are glossy and tender. The combination of crisp lotus root and nutty peanuts makes for an excellent side dish.
