Crunchy and Refreshing Pickled Cucumber Salad (Oiji Muchim)
Crunchy and Refreshing Pickled Cucumber Salad (Oiji Muchim)
How to Make Delicious Oiji Muchim: Easy Pickled Cucumber Salad Recipe for a Perfect Side Dish
Introducing Oiji Muchim, a delightful pickled cucumber salad that makes for a satisfying staple side dish when prepared in bulk each year. These cucumbers, preserved without water, boast a wonderfully crisp and slightly chewy texture, making them an irresistible cucumber dish that never gets old. Let me guide you through the simple steps to create this flavorful Oiji Muchim with minimal seasoning.
Main Ingredients- 3 Oiji (Korean pickled cucumbers, preserved without water)
- 2 Tbsp chopped green onion
- 1 Tbsp gochugaru (Korean chili flakes)
- 0.5 Tbsp minced garlic
- 1 Tbsp ground sesame seeds
- 0.5 Tbsp sesame oil
Cooking Instructions
Step 1
First, let’s take out the Oiji I made last year without using water. Stored in the kimchi refrigerator for a year, this Oiji is still wonderfully crisp and has a satisfying chewy texture, making it incredibly delicious! We usually make a generous batch of our favorite Oiji to share with friends and family, but any leftover Oiji patiently waits for me in the kimchi refrigerator for up to a year. If you’re using store-bought Oiji, choose one that isn’t overly salty.
Step 2
Slice the prepared Oiji thinly (about 0.5cm thick) into bite-sized pieces. Gently rinse the sliced Oiji under running water two to three times. Be careful not to rinse for too long or squeeze too hard, as this can diminish the Oiji’s savory flavor and crispness. The Oiji we make at home isn’t very salty, so we just rinse it without soaking or squeezing. If you are using store-bought Oiji or find it too salty, soak it in cold water for about 10-20 minutes, then squeeze out the excess water using a clean cloth or your hands.
Step 3
Place the drained Oiji in a mixing bowl and add the seasoning ingredients. Start by adding 0.5 Tbsp of minced garlic, 2 Tbsp of chopped green onion, and 1 Tbsp of gochugaru for a touch of spiciness. You can adjust the amount of gochugaru to your preference; feel free to add a little more if you like it spicier.
Step 4
Now, it’s time to add the nutty seasonings that will enhance the flavor of the Oiji Muchim. Add 1 Tbsp of ground sesame seeds and 0.5 Tbsp of sesame oil for a rich aroma. Gently mix everything together with your hands, ‘jomul-jomul’ style, until all the seasonings are evenly distributed on the Oiji. For an even nuttier flavor, lightly grinding the sesame seeds beforehand can make a difference. Avoid mixing too vigorously, as this might crush the Oiji’s crisp texture.
Step 5
Your delicious Oiji Muchim is now ready! Transfer the finished salad to a nice serving dish. Sprinkle a little more sesame seeds on top for an appealing garnish. Although it’s quickly made with simple seasonings, its taste is far from ordinary. The delightful harmony of crisp texture and its refreshing sweet, sour, and savory flavors makes it an irresistible side dish that everyone is sure to love.
Step 6
This wonderfully seasoned Oiji Muchim is the perfect companion for meals when your appetite is lacking. Enjoying a spoonful with a bowl of plain rice soaked in cold water (called ‘chanbap mal-i’) is truly heavenly! It’s a simple yet satisfying and delicious homemade side dish that you should definitely try making.
