Deliciously Tangy Pickled Korean Cucumber Salad (Oiji Muchim)
Deliciously Tangy Pickled Korean Cucumber Salad (Oiji Muchim)
Oiji Muchim: How to Make Flavorful Seasoning for Pickled Korean Cucumbers
Experience the delightful tang and crispiness of Oiji Muchim! This beloved pickled Korean cucumber salad is so incredibly delicious that you might find it’s all you need, even without other side dishes. It’s a true rice thief! To enjoy Oiji at its best, it needs to be perfectly seasoned, doesn’t it? Today, let’s make some delicious Oiji Muchim! Get ready to enhance your meals with this irresistible dish.
Main Ingredients- 8 Korean pickled cucumbers (Oiji)
- 1 Onion
- 1 Scallion (or Green Onion stalk)
- 5 Chili peppers (optional, can be mild or spicy)
Seasoning- 3 Tbsp Perilla oil (Deulgireum)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 tsp Sugar
- 2 Tbsp Toasted sesame seeds
- 3 Tbsp Perilla oil (Deulgireum)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 tsp Sugar
- 2 Tbsp Toasted sesame seeds
Cooking Instructions
Step 1
First, prepare 8 pieces of Korean pickled cucumbers (Oiji). Rinse them thoroughly under running water at least twice, then squeeze out as much moisture as possible by hand until firm. Depending on how salty your Oiji is, you can soak them in water for about 10-20 minutes before squeezing to reduce the saltiness. Once squeezed, slice the Oiji into bite-sized pieces.
Step 2
Peel and wash the onion. Then, slice it thinly or mince it finely so it can be easily eaten with the Oiji. Wash the scallion (or green onion stalk) well and thinly slice both the white and green parts.
Step 3
Remove the stems from the chili peppers and wash them. If you prefer a spicier kick, use Korean green chilies (cheongyang gochu); otherwise, regular green peppers will also work. Finely chop the chili peppers, similar to how you prepared the onion and scallion. Chopping all these ingredients finely ensures they blend harmoniously with the Oiji when eaten, making each bite incredibly flavorful!
Step 4
In a large mixing bowl, combine the squeezed Oiji, chopped scallions, onions, and chili peppers. Gently toss them together to distribute the ingredients.
Step 5
Add 2 tablespoons of Gochugaru (Korean chili flakes) to give the salad a vibrant red color and a hint of spice. You can adjust the amount of Gochugaru to suit your spice preference.
Step 6
Sprinkle in 2 tablespoons of toasted sesame seeds for a nutty aroma and flavor. For an extra boost of flavor, you can lightly crush the sesame seeds before adding them.
Step 7
Add 2 teaspoons of sugar for a touch of sweetness and 3 generous tablespoons of Perilla oil (Deulgireum) to enhance the overall aroma and taste. The fragrant notes of Perilla oil will elevate the Oiji Muchim to another level.
Step 8
Now, gently mix everything together with your hands, like you’re massaging the ingredients (‘jo mul jo mul’). Be careful not to over-mix, as this can diminish the satisfying crispiness of the Oiji. Once all the seasonings are well combined and coating the Oiji, taste the salad. If it needs more saltiness, add a pinch of salt or a little soy sauce. If it’s not sweet enough, add a bit more sugar until it reaches your desired flavor balance.
