Crispy and Delicious Pickled Cucumber Salad (Oiji Muchim)
Crispy and Delicious Pickled Cucumber Salad (Oiji Muchim)
Easy Recipe for Oiji Muchim: A Refreshing Korean Summer Side Dish
On these hot summer days, who wants to stand over a hot stove? Refreshing dishes are what we crave! Pickled cucumbers are perfect for cool soups and also make a fantastic topping for a bowl of rice, reviving even the most sluggish appetite. Today, I’m sharing a super simple recipe for Oiji Muchim, an ideal summer side dish that’s both easy to make and incredibly tasty. Its crunchy texture and savory flavor are sure to make it a rice-pairing favorite!
Main Ingredients- 3 Korean pickled cucumbers (Oiji)
Seasoning Ingredients- 1 Tbsp red pepper flakes (Gochugaru)
- 1 Tbsp minced garlic
- 2 Cheongyang peppers (seeds removed and finely chopped)
- 1 Tbsp sesame oil
- 1/2 Tbsp toasted sesame seeds
- 1 Tbsp red pepper flakes (Gochugaru)
- 1 Tbsp minced garlic
- 2 Cheongyang peppers (seeds removed and finely chopped)
- 1 Tbsp sesame oil
- 1/2 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, prepare the 3 Korean pickled cucumbers (Oiji). Lightly rinse them under running water. Using a knife, thinly slice the Oiji to about 2-3mm thickness. Slicing them thinly helps them absorb the seasoning better and improves the texture.
Step 2
Now, soak the sliced Oiji in cold water for 10 minutes to remove excess saltiness. This step is crucial as it reduces the saltiness and makes the Oiji much softer and more palatable.
Step 3
While the Oiji is soaking, prepare the vegetables for the seasoning. Finely mince 2 Cheongyang peppers, removing the stems and seeds. If you prefer less spice, you can adjust the amount of Cheongyang peppers or omit them. (Optional: finely chopped half a green onion can also add delicious flavor.)
Step 4
Remove the Oiji from the soaking water. Rinse them thoroughly 2-3 times under cold running water. After rinsing, it’s important to squeeze out as much water as possible using your hands. Squeezing out the water well ensures that the seasoning adheres properly and doesn’t become watery.
Step 5
To the squeezed Oiji, add all the seasoning ingredients. Mix in 1 tablespoon of red pepper flakes (Gochugaru), 1 tablespoon of minced garlic, the finely chopped Cheongyang peppers, and 1 tablespoon of sesame oil. Finally, generously sprinkle 1/2 tablespoon of toasted sesame seeds for a nutty aroma and rich flavor.
Step 6
Now, gently mix the Oiji with all the seasonings using your hands, ensuring the seasoning coats the cucumber evenly. Continue mixing until the Oiji takes on a vibrant red hue, indicating the flavors have melded well. If you feel the seasoning is a bit lacking, feel free to add a little more Gochugaru or garlic to suit your taste.
Step 7
Voila! Your delicious Oiji Muchim is ready. Made without any cooking and with simple ingredients, this dish boasts a delightful crunchy texture and a refreshing, savory taste. Enjoy this fantastic summer side dish that’s sure to enhance your meals!
