Crispy and Delicious Oiji Muchim (Seasoned Cucumber) Recipe
Crispy and Delicious Oiji Muchim (Seasoned Cucumber) Recipe
Summer Delicacy! Perfect Recipe for Crispy Oiji Muchim, a Rice-Enhancing Side Dish Made with Homemade Pickled Cucumbers
The best when you have a poor appetite! We’ll guide you through making refreshing and crispy homemade oiji muchim. It’s perfect as a side dish or pantry staple, and it’s the ultimate recipe to revive your lost appetite during summer.
Essential Ingredients- 6 pickled cucumbers (oiji)
- 1 onion
- 4 stalks of green onions or scallions
Cooking Instructions
Step 1
First, prepare 6 fresh pickled cucumbers (oiji). The better the quality of your oiji, the tastier the muchim will be.
Step 2
Cut off and discard the ends of each pickled cucumber. The ends can be tough and affect the texture if left on.
Step 3
Slice the pickled cucumbers into bite-sized pieces. Slicing them diagonally about 0.5cm thick will allow the seasoning to penetrate well and make them easy to eat.
Step 4
Soak the sliced pickled cucumbers in cold water for 10 minutes. This process gently removes some of the saltiness, making the seasoning more balanced and enhancing the crispiness. Be careful not to soak them for too long, or they might become too bland.
Step 5
Wash the onion and green onions (scallions) that will be added to the dish.
Step 6
Slice the onion thinly and chop the green onions (scallions) finely. If you slice the onion too thinly, it might become mushy, so aim for a moderate thickness.
Step 7
After 10 minutes, drain the pickled cucumbers and squeeze out excess water thoroughly. You can let them drain in a colander or squeeze them by hand. Using a salad spinner will make removing water more efficient.
Step 8
In a large bowl, combine the drained pickled cucumbers, sliced onion, and chopped green onions (scallions).
Step 9
Add 1.5 tablespoons of minced garlic. You can adjust the amount of garlic according to your preference.
Step 10
Add 1.5 tablespoons of perilla oil (deulgireum). The nutty aroma of perilla oil will enrich the flavor of the oiji muchim.
Step 11
Add 2 tablespoons of red pepper flakes (gochugaru) for color and a hint of spiciness. If you like it spicier, increase the amount of gochugaru.
Step 12
Finally, add 2 tablespoons of sesame seeds or crushed sesame seeds for a nutty finish. Crushed sesame seeds also help the seasoning meld together better.
Step 13
Now, gently toss and mix all the ingredients and seasonings with your hands until well combined. It’s important to mix gently to avoid breaking the oiji.
Step 14
Transfer the well-seasoned oiji muchim into a nice serving dish, and it’s ready! It tastes great right away, but it’s even more refreshing and delicious if you chill it in the refrigerator for a while.
