Crispy and Refreshing Pickled Cucumber Salad (Oiji Muchim)
Crispy and Refreshing Pickled Cucumber Salad (Oiji Muchim)
Super Simple Pickled Cucumber Salad Recipe for Summer
Introducing a recipe for Oiji Muchim, the perfect dish for hot summer days when your appetite wanes. Well-fermented pickled cucumbers are great in cold soup, but this salad version is incredibly delicious and pairs wonderfully with rice! It’s a super simple summer side dish that anyone can make with basic seasonings. The delightful crunchy texture makes it an ideal accompaniment to beat the summer heat and stimulate your appetite. Try making it today!
Main Ingredients- 3 pickled cucumbers (Oiji)
- 1 Tbsp red pepper flakes (Gochugaru)
- 1 Tbsp plum extract (Maesilcheong)
- 1/2 Tbsp minced garlic
- 2/3 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- A little chopped green onion (scallions)
Cooking Instructions
Step 1
First, rinse the pickled cucumbers thoroughly under running water. Then, thinly slice them into bite-sized pieces. Avoid slicing them too thinly to maintain a pleasant chewiness.
Step 2
Place the sliced pickled cucumbers in a bowl of cold water and soak for about 5-10 minutes to remove excess saltiness. Be careful not to soak them for too long, as this can make them too bland.
Step 3
Now it’s time to drain the pickled cucumbers. Using a cheesecloth, a clean kitchen towel, or a vegetable spinner, squeeze out as much water as possible. Thoroughly squeezing out the water is crucial for achieving the signature crunchy and chewy texture of the pickled cucumbers.
Step 4
To the drained pickled cucumbers, add all the seasoning ingredients except for the sesame oil: red pepper flakes, plum extract, minced garlic, and toasted sesame seeds.
Step 5
Gently mix and toss the ingredients with your hands until the seasonings are evenly distributed. Finally, drizzle in the sesame oil and toss once more lightly. If you prefer a cleaner, milder flavor, you can omit the sesame oil.
