Spicy and Tangy Pickled Cucumber Salad (Oiji Muchim)
Spicy and Tangy Pickled Cucumber Salad (Oiji Muchim)
How to Make Delicious Oiji Muchim: A Perfect Summer Side Dish
While tidying up my kimchi refrigerator, I discovered some pickled cucumbers (oiji) from last year! I knew they wouldn’t be as enjoyable if left as they were, so I decided to make a spicy and refreshing salad out of them. Oiji Muchim is incredibly simple to prepare and makes for a fantastic side dish, especially during the summer when appetites might wane. Its crunchy texture and savory flavor are irresistible, so give this recipe a try!
Main Ingredients- 3 Korean pickled cucumbers (Oiji)
- 1/2 bunch green onions (approx. 30g)
Seasoning Ingredients- 1.5 Tbsp regular gochugaru (Korean chili flakes)
- 1.5 Tbsp spicy gochugaru (adjust to taste)
- 1 Tbsp minced garlic
- 0.5 Tbsp sugar
- 1 Tbsp soy sauce (Guk-ganjang preferred)
- 1 Tbsp sesame oil
- 1 Tbsp cooking wine (Mirin)
- A pinch of toasted sesame seeds
- 1.5 Tbsp regular gochugaru (Korean chili flakes)
- 1.5 Tbsp spicy gochugaru (adjust to taste)
- 1 Tbsp minced garlic
- 0.5 Tbsp sugar
- 1 Tbsp soy sauce (Guk-ganjang preferred)
- 1 Tbsp sesame oil
- 1 Tbsp cooking wine (Mirin)
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
First, rinse the pickled cucumbers (oiji) thoroughly under running water. Then, slice them into bite-sized pieces, about 0.5 cm thick. Try to get them to a consistent thickness so they cook evenly and have a pleasant texture.
Step 2
Place the sliced oiji in a bowl of cold water and let them soak for 30 to 40 minutes to remove excess saltiness. This step is crucial for balancing the flavor and preventing the dish from being too salty. After soaking, drain the oiji well using a colander.
Step 3
While the oiji is soaking, thinly slice the green onions into strips. Once the oiji has soaked and is drained, gently squeeze out any remaining water with your hands. This ensures the seasonings will adhere better and the salad won’t be watery. Transfer the squeezed oiji to a mixing bowl.
Step 4
Add all the sliced green onions to the bowl with the oiji. Now, prepare the seasoning. Add 1 Tbsp minced garlic, 0.5 Tbsp sugar, 1 Tbsp cooking wine, 1 Tbsp soy sauce, and 1 Tbsp sesame oil. For the chili flakes, use 1.5 Tbsp of regular gochugaru and 1.5 Tbsp of spicy gochugaru. (Feel free to increase the spicy gochugaru if you prefer more heat.) If you have ginger or white pepper powder, a tiny pinch can enhance the flavor further.
Step 5
Gently mix and toss the oiji and green onions with the seasonings using your hands. Be careful not to mash the oiji; mix until everything is evenly coated. Thoroughly combining the ingredients will allow the flavors to meld beautifully.
Step 6
Transfer the well-mixed Oiji Muchim to a serving dish. Sprinkle generously with toasted sesame seeds for a final touch. Your delicious Oiji Muchim is now ready to be enjoyed! It’s great served immediately or chilled from the refrigerator.
