Crispy & Savory Pickled Cucumber Salad (Oiji Muchim)
Crispy & Savory Pickled Cucumber Salad (Oiji Muchim)
The Perfect Summer Side Dish: Oiji Muchim
Oiji muchim is the ultimate side dish for hot summer days! I’ve been enjoying this delicious pickled cucumber salad, made without water during the early summer. It’s a refreshing and flavorful addition to any meal.
Main Ingredients- 3 Oiji (Korean Pickled Cucumbers)
Seasoning- 1/2 Tbsp Sesame seeds
- 1 Tbsp Plum extract (Maesil-cheong)
- 2/3 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Minced garlic
- 1/2 Tbsp Sesame seeds
- 1 Tbsp Plum extract (Maesil-cheong)
- 2/3 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Minced garlic
Cooking Instructions
Step 1
Prepare 3 oiji (Korean pickled cucumbers). Slice them thinly. If they are too thick, the seasoning might not penetrate well, so aim for a moderate thickness.
Step 2
Gently rinse the sliced oiji in fresh water by massaging them with your hands. This helps to remove excess saltiness and maintain their crisp texture. Adjust the rinsing time depending on how salty your oiji are.
Step 3
After rinsing, firmly squeeze out any excess water from the oiji. This is important to prevent the final dish from becoming watery and diluted. Add the prepared seasoning ingredients to the squeezed oiji: 1/2 Tbsp sesame seeds, 1 Tbsp plum extract, 2/3 Tbsp gochugaru, and 1/2 Tbsp minced garlic. Mix and toss everything together gently until well combined. Ensure the seasoning is evenly distributed.
Step 4
Your crispy and delicious Oiji Muchim is ready! It’s a fantastic side dish that’s easy for anyone to make with simple ingredients, perfect for everyday meals or when you need a little something to spice up your appetite. It tastes great right away, but chilling it in the refrigerator for a bit will make it even more refreshing and flavorful.
