Crispy Pickled Cucumber Salad (Oiji Muchim) – No Gochujang!
Crispy Pickled Cucumber Salad (Oiji Muchim) – No Gochujang!
Oiji Muchim (Pickled Cucumber Salad) Made Without Gochujang
Enjoy a refreshing Oiji Muchim (Korean pickled cucumber salad) that’s made without gochujang! This recipe focuses on a clean, savory flavor profile with a delightful crunch. Perfect for light meals or as a side dish. Watch from 01:22 for a detailed demonstration.
Main Ingredients- 1 Korean pickled cucumber (Oiji)
Cooking Instructions
Step 1
Start with one Korean pickled cucumber (Oiji). Rinse it gently if needed, then slice it into approximately 0.5cm thick rounds. Aim for a consistent thickness so the cucumbers cook evenly and absorb the seasoning well. Avoid slicing too thinly, which can make them mushy, or too thickly, which might prevent the seasoning from penetrating.
Step 2
Place the sliced Oiji in a bowl of cold water and let it soak for about 10 minutes. This step is crucial for drawing out the excess saltiness and preserving the cucumber’s crisp texture. Soaking makes the Oiji more palatable and ready to absorb the flavors of the dressing.
Step 3
After soaking, drain the Oiji thoroughly. Gently squeeze out as much excess water as possible using your hands. Removing excess moisture is key to a flavorful salad, as it prevents the dressing from becoming diluted.
Step 4
Transfer the well-drained Oiji into a mixing bowl. Now you’re ready to add the flavorings.
Step 5
Add the gochugaru (Korean chili flakes), minced garlic, sesame oil, and sugar to the bowl with the Oiji. Gently mix everything together with your hands, ensuring each slice is evenly coated with the seasoning. Taste and adjust the seasoning if necessary. Enjoy your delicious and refreshing Oiji Muchim!
