Crispy and Refreshing Pickled Cucumber Salad (Oiji Muchim)
Crispy and Refreshing Pickled Cucumber Salad (Oiji Muchim)
Summer Side Dish: Easy Pickled Cucumber Salad Recipe
Introducing a recipe for a refreshing and crisp pickled cucumber salad (Oiji Muchim) that will tantalize your taste buds during hot weather. This simple side dish is easy for anyone to make with minimal ingredients and is incredibly satisfying with rice. The unique crunchy texture of the pickled cucumbers combined with the sweet and tangy seasoning creates a flavor that everyone, young and old, will love.
Main Ingredients- 3 pickled cucumbers (Oiji)
- 1 Korean chili pepper (Cheongyang)
- 1/3 stalk green onion
Seasoning Ingredients- 1 Tbsp red pepper flakes
- 1 Tbsp plum syrup (Maesilcheong)
- 1 Tbsp corn syrup or rice syrup (Mulyeot)
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
- A pinch of sesame seeds and salt
- 1 Tbsp red pepper flakes
- 1 Tbsp plum syrup (Maesilcheong)
- 1 Tbsp corn syrup or rice syrup (Mulyeot)
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
- A pinch of sesame seeds and salt
Cooking Instructions
Step 1
Trim the ends off the pickled cucumbers and slice them thinly. Whether sliced thin or thick, pickled cucumbers make a delicious side dish. Thinly sliced ones absorb seasoning well, while thicker slices retain their crispiness. Adjust the thickness to your preference.
Step 2
Place the sliced pickled cucumbers in cold water and gently knead them with your hands to remove excess saltiness. Rinse them 2-3 times under running water and then soak them in water for about 10 minutes to moderately reduce the saltiness. Be careful not to soak them for too long, as this can make the cucumbers mushy.
Step 3
After 10 minutes, place the pickled cucumbers in a piece of cheesecloth or a clean kitchen towel. Twist and squeeze out as much moisture as possible. If you don’t squeeze out the water thoroughly, the salad might become watery after seasoning, diminishing the crisp texture. Using a kitchen towel multiple times is also an effective method.
Step 4
To slice the green onion very thinly, make several shallow cuts along the length of the stalk before chopping it finely. Finely chop the Korean chili pepper to add a spicy and refreshing kick. For a more vibrant color, you can also add a red chili pepper. If you’re not fond of spicy food, you can omit the Korean chili pepper.
Step 5
In a bowl, combine the squeezed pickled cucumbers with all the seasoning ingredients (red pepper flakes, plum syrup, corn syrup, minced garlic). Mix gently with your hands until everything is evenly coated. Ensure the cucumbers and seasoning are well combined.
Step 6
Finally, add the sesame oil and sesame seeds, and mix lightly one more time. Using perilla oil instead of sesame oil also yields a delicious result. Taste the salad and add a pinch of salt if it’s too bland. If you prefer it spicier or sweeter, you can add a little more red pepper flakes or sugar to adjust the flavor to your liking.
