Crisp Marinated Oiji (Korean Pickled Cucumber)
The Ultimate Rice-Stealing Side Dish with a Satisfying Crunch! Oiji Muchim Recipe
Here’s a delicious Oiji Muchim (marinated pickled cucumber) made with homemade oiji! Its delightful crunchy texture makes it an irresistible side dish that disappears quickly with rice. For an easy way to make your own oiji, check out my other recipe (@6884881)!
Main Ingredients- 3 Oiji (Korean pickled cucumbers)
- 1/2 Tbsp minced garlic
- 1.5 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp sesame oil
- A pinch of sesame seeds
Cooking Instructions
Step 1
First, rinse the oiji under running water to lightly clean them. Then, slice them into approximately 5mm thick rounds. To reduce the saltiness, soak the sliced oiji in lukewarm water for about 1 hour.
Step 2
After soaking, drain the oiji and rinse them again under running water. Take handfuls of the oiji and squeeze out as much water as possible. This step is crucial for achieving a crisp texture.
Step 3
Now it’s time to season the oiji. Add the minced garlic to the squeezed oiji.
Step 4
Next, add 1.5 tablespoons of gochugaru for a mild spicy kick.
Step 5
Finally, add sesame seeds and sesame oil for a nutty aroma and rich flavor. Feel free to add more sesame seeds if you like.
Step 6
Gently mix everything together with your hands, ensuring the seasoning coats the oiji evenly. Mix well until all the ingredients are combined. Your delicious Oiji Muchim is ready to be served!
