Crispy and Chewy Oi-muchim (Korean Pickled Cucumber Salad)
The Ultimate Summer Side Dish: How to Make Perfectly Chewy Oi-muchim
Beat the summer heat with this refreshing and flavorful Oi-muchim! This easy recipe will invigorate your appetite and pair perfectly with any meal.
Main Ingredients
- 3 Korean pickled cucumbers (Oi-jangajji)
- 2 tsp Gochugaru (Korean chili flakes)
- 1 tsp Toasted sesame seeds
- 1 tsp Oligodang (corn syrup) or honey
- 1 tsp Minced garlic
- 1 Cheongyang chili pepper (or other small hot pepper)
Cooking Instructions
Step 1
Let me introduce you to Oi-muchim, a simple and satisfying side dish that’s incredibly versatile. It pairs wonderfully with noodle dishes and rice, making it a go-to for any meal.
Step 2
Since the pickled cucumbers are already seasoned, this dish is incredibly easy to prepare. Simply rinse them, squeeze out excess moisture, slice, and mix with your desired seasonings. It couldn’t be simpler!
Step 3
Slice the 3 pickled cucumbers into bite-sized pieces, about 0.5 cm thick and in half-moon shapes. In a mixing bowl, combine the sliced cucumbers with 2 tsp of gochugaru, 1 tsp of toasted sesame seeds, 1 tsp of oligodang (or honey), and 1 tsp of minced garlic. No additional salt is usually needed due to the pickling process.
Step 4
Finely chop the Cheongyang chili pepper (seeds removed for less heat) and add it to the bowl. This adds a pleasant kick that elevates the flavor of the Oi-muchim. Gently mix all the ingredients together with your hands until well combined.
Step 5
Once everything is thoroughly mixed, you’ll have a delicious Oi-muchim with a delightful spicy kick and a satisfyingly crisp texture! This dish is a true ‘rice thief’ – prepare for an empty bowl!
