Refreshing and Tangy Korean Pickled Cucumber Salad (Oiji Muchim)
Refreshing and Tangy Korean Pickled Cucumber Salad (Oiji Muchim)
Classic Korean Side Dish: Oiji Muchim Recipe
This Oiji Muchim is made with homemade pickled cucumbers, offering a delightful balance of tangy, sweet, and savory flavors with a satisfyingly crisp texture. It’s a perfect banchan (side dish) that awakens the palate and complements any meal. Easy to prepare with simple seasonings!
Main Ingredient- 4 Homemade Pickled Cucumbers (Oiji)
Cooking Instructions
Step 1
First, lightly rinse the 4 pickled cucumbers (oiji) under running water. Then, slice them into bite-sized pieces, about 0.5 cm thick. Aim for a consistent thickness to ensure a good bite; slicing too thinly might reduce the crispness.
Step 2
Since pickled cucumbers are salted, they can be quite salty. Place the sliced oiji in a bowl of cold water and soak them for about 40 to 50 minutes to gently reduce the saltiness. Avoid soaking for too long, as this can diminish the cucumber’s natural flavor and aroma. Changing the water once during soaking can be beneficial.
Step 3
After soaking, drain the oiji and place them on a clean kitchen towel or cheesecloth. Gently press down with your hands to squeeze out as much water as possible. Properly removing excess moisture is key to ensuring the seasoning adheres well and the salad isn’t watery.
Step 4
Transfer the squeezed oiji to a mixing bowl. Add all the seasoning ingredients: 1 tablespoon of gochugaru, 1 teaspoon of minced garlic, 1 tablespoon of sesame oil, and 1 teaspoon of toasted sesame seeds.
Step 5
Now, use your hands to gently mix and massage the seasonings into the oiji until evenly coated. It’s important to thoroughly combine everything so the gochugaru distributes evenly, giving the salad a vibrant color and enhancing its savory flavor. This vigorous mixing helps the seasonings meld perfectly. Your delicious Oiji Muchim is ready to be served! Enjoy it with your favorite Korean meal.
