Crisp and Refreshing Seasoned Oiji (Korean Pickled Cucumber) Recipe
A Delectable Side Dish: Oiji Muchim
Here’s a recipe for Oiji Muchim, a quick and easy seasoned Korean pickled cucumber dish made without excessive salt or water. It’s perfect as a side dish for rice or even as a savory snack. Let’s get started!
Main Ingredients- 2 Oiji (Korean Pickled Cucumbers)
- 5 stalks Scallions or Young Green Onions
Seasoning Ingredients- 1 Tbsp Gochugaru (Korean Red Pepper Flakes)
- 1 Tbsp Sesame Oil
- 1 Tbsp Maesil Cheong (Plum Extract)
- 0.5 Tbsp Minced Garlic
- Sesame Seeds, to taste
- 1 Tbsp Gochugaru (Korean Red Pepper Flakes)
- 1 Tbsp Sesame Oil
- 1 Tbsp Maesil Cheong (Plum Extract)
- 0.5 Tbsp Minced Garlic
- Sesame Seeds, to taste
Cooking Instructions
Step 1
Prepare the Oiji for seasoning. This is the first step to bringing out its delicious flavor.
Step 2
Trim off the ends of the Oiji. Then, slice them into bite-sized pieces, about 0.5 cm thick. Slicing them too thinly can make them mushy, so aim for a moderate thickness.
Step 3
Rinse the sliced Oiji under cold running water several times to remove excess salt. Squeeze out as much water as possible by hand. If your Oiji is very salty, you can soak it in cold water for about 20-30 minutes, changing the water periodically, to adjust the saltiness.
Step 4
Place the squeezed Oiji in a bowl. Add all the seasoning ingredients: 1 Tbsp Gochugaru, 1 Tbsp Sesame Oil, 1 Tbsp Maesil Cheong, 0.5 Tbsp Minced Garlic, and a sprinkle of sesame seeds. Ensure the seasonings are ready to be mixed in.
Step 5
Gently mix everything together with your hands or chopsticks, ensuring the seasoning coats the Oiji evenly. Once all the ingredients are well combined, your crisp and flavorful Oiji Muchim is ready! You can enjoy it immediately, or chill it in the refrigerator for an even more refreshing taste.
