Crisp and Refreshing Pickled Cucumber Salad (Oiji Muchim)
The Ultimate Summer Side Dish to Spark Your Appetite: Pickled Cucumber Salad & Chilled Cucumber Soup (Oiji Muchim & Oiji Naengguk)
Introducing a super simple summer side dish made with cucumbers, which are full of moisture and beneficial for urination: Oiji Muchim (seasoned pickled cucumbers) and Oiji Naengguk (chilled cucumber soup)! Their crisp texture and refreshing taste will revive your appetite on hot summer days. The delightful chewy crunch adds to the fun, making it the most popular dish on our table these days. It’s a true rice thief!
Oiji Muchim Ingredients- 3 Pickled Cucumbers (Oiji)
- 1 Tbsp Gochugaru (Korean chili powder)
- 1 Tbsp Maesil Cheong (Plum Extract)
- 1/2 Tbsp Minced Garlic
- 2/3 Tbsp Sesame Oil
- 1/2 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
First, rinse the 3 pickled cucumbers (oiji) thoroughly. Pat them dry and thinly slice them into half-moon shapes. Slicing them not too thick is key for the seasoning to penetrate well.
Step 2
Adjust the saltiness based on how salty the pickled cucumbers are. It’s good to briefly soak the oiji in cool water to draw out some of the salt. Be careful not to soak them for too long, as this can diminish their savory flavor.
Step 3
Squeezing out the moisture is crucial for a great Oiji Muchim! Use a cheesecloth, colander, or a salad spinner to squeeze out as much water as possible from the pickled cucumbers. This step is essential for achieving that satisfyingly crisp and chewy texture.
Step 4
Place the squeezed pickled cucumbers into a bowl. I usually make about 3 cucumbers’ worth, which is a good amount for a few days of side dishes. You can adjust the quantity if you plan to eat it right away.
Step 5
Now it’s time to mix in the seasonings. Add 1 tablespoon of gochugaru, 1 tablespoon of sweet maesil cheong, 1/2 tablespoon of minced garlic for flavor, and 1/2 tablespoon of toasted sesame seeds for a nutty aroma.
Step 6
Gently mix everything together with your hands until the seasonings are evenly distributed on the cucumbers. Finally, drizzle in 2/3 tablespoon of sesame oil and mix once more. The nutty aroma of sesame oil enhances the refreshing taste. If you prefer a cleaner flavor, you can omit the sesame oil.
Step 7
Tip: If you thinly slice the oiji into rounds and rinse them lightly in cold water, you can also enjoy it as a delicious Oiji Naengguk (chilled cucumber soup). Place the sliced cucumbers in a bowl, top with finely chopped cheongyang peppers (Korean green chilies), and pour in cold water for an excellent soup alternative. You can add a little vinegar or sugar to your preference, but I personally enjoy the refreshing taste with the spicy kick from the cheongyang peppers and plenty of ice. Be sure to try this summer delicacy!
