Crunchy Pickled Cucumber Salad (Oiji Muchim)
Crunchy Pickled Cucumber Salad (Oiji Muchim)
Rice Thief!~~ How to Make Oiji Muchim
With just one bite of this crunchy and chewy Oiji Muchim, you won’t need any other side dishes to finish a bowl of rice! It’s a magical side that will have you devouring a whole bowl of rice in no time!
Main Ingredients- 5 Pickled Cucumbers (Oiji, typically sized for pickling)
Seasoning Ingredients- 1.5 Tbsp Gochugaru (Korean chili flakes)
- 1 tsp Minced Garlic
- A pinch of finely chopped Red Chili Pepper (optional, for color and mild spice)
- 1 Tbsp Sesame Oil
- A pinch of Toasted Sesame Seeds (or ground sesame seeds)
- 1 Tbsp Chopped Green Onion (optional)
- 1.5 Tbsp Gochugaru (Korean chili flakes)
- 1 tsp Minced Garlic
- A pinch of finely chopped Red Chili Pepper (optional, for color and mild spice)
- 1 Tbsp Sesame Oil
- A pinch of Toasted Sesame Seeds (or ground sesame seeds)
- 1 Tbsp Chopped Green Onion (optional)
Cooking Instructions
Step 1
First, take the pickled cucumbers (oiji) and soak them in cold water for about 10-20 minutes to remove some of the saltiness. Be careful not to soak them for too long, as they might become too bland. Adjust soaking time based on the saltiness of your oiji.
Step 2
Once the saltiness has been reduced to your liking, lightly rinse the oiji under running water to remove excess brine. Then, slice them into bite-sized pieces, about 0.5 cm thick. Slicing them too thinly might affect the chewy texture.
Step 3
Place the sliced oiji onto a clean kitchen towel or cheesecloth. Press down firmly with your hands to squeeze out as much water as possible. This step is crucial for achieving that signature crunchy texture!
Step 4
After squeezing out the water, the oiji will have a wonderfully crunchy and chewy texture. Just looking at it will make your mouth water!
Step 5
Now, let’s prepare the seasoning for the Oiji Muchim. In a bowl, combine 1.5 Tbsp of gochugaru, 1 tsp of minced garlic, a pinch of finely chopped red chili pepper, 1 Tbsp of sesame oil, and a pinch of toasted sesame seeds. If you have chopped green onions, add 1 Tbsp of them as well.
Step 6
Add the water-squeezed oiji to the prepared seasoning. Gently mix and toss with your hands, ensuring the seasoning coats the oiji evenly. Avoid over-mixing or mashing the oiji; a gentle toss is key to maintaining its texture.
Step 7
Imagine this: a bowl of hot rice, a splash of cool water, and topped with this crisp and flavorful Oiji Muchim, all mixed together. It’s an absolute delight! If you’re looking for a simple yet delicious side dish, especially when you don’t have much appetite, why not try making Oiji Muchim for dinner tonight?
