Refreshing and Delicious Pickled Cucumber Salad (Oiji Muchim)
A Summer Side Dish for Appetizing Days: Oiji Muchim
I received some preserved cucumbers from my mother-in-law and had them in the fridge. Since we ran out of side dishes, I decided to make this. We finished the pre-seasoned ones she gave us, so I had no choice but to make it myself. Let’s start with this recipe for Oiji Muchim, a refreshing summer pickle!
Main Ingredients- 4 preserved cucumbers (Oiji)
- 3 Tbsp chili powder (Gochugaru)
- 0.5 Tbsp minced garlic
- 2 Tbsp chopped green onions
- 1 Tbsp plum extract (Maesilcheong)
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds
- 2 Tbsp oligosaccharide
Cooking Instructions
Step 1
First, prepare 4 preserved cucumbers (Oiji). Whether they are from your mother-in-law or homemade, they are all great for this dish.
Step 2
Trim off the stem and blossom ends of each cucumber. Slice them into uniform pieces about 0.5 cm thick. It’s important to maintain a consistent thickness for the best texture; slicing too thinly can result in a less satisfying crunch.
Step 3
Place the sliced cucumbers in a bowl and rinse them under cold running water, changing the water three times. Soak them for at least 1 hour to remove excess saltiness. Taste the cucumbers periodically to check if the saltiness has reached your desired level. Be careful not to soak them for too long, as this can make the cucumbers bland.
Step 4
Once the saltiness has been sufficiently reduced, place the oiji in a clean kitchen towel or cheesecloth. Squeeze out as much water as possible with both hands. Removing excess moisture is crucial for the seasoning to penetrate well and enhance the flavor.
Step 5
To the squeezed cucumbers, add 3 Tbsp of chili powder, 0.5 Tbsp of minced garlic, 2 Tbsp of chopped green onions, 1 Tbsp of plum extract, 1 Tbsp of sesame oil, and 1 Tbsp of sesame seeds. Adjust the amount of chili powder to your preference.
Step 6
Finally, add 2 Tbsp of oligosaccharide and gently mix everything together with your hands (like ‘jomal-jomal’) until the seasoning is evenly distributed. Your delicious Oiji Muchim is now complete! You can enjoy it immediately, or let it sit for a while to allow the flavors to meld for an even deeper taste.
