Crispy and Delicious Oi-Muchim (Korean Pickled Cucumber Salad) Recipe
A Special Oi-Muchim Made at Home
We’ve taken the perfectly preserved oi-jji (Korean pickled cucumbers), made from fresh cucumbers from our weekend farm, and tossed them in a delightful sweet, sour, and spicy seasoning. This recipe is simple yet bursting with flavor. Let us guide you through making this delicious oi-muchim from preparation to mixing.
Ingredients- 8 well-fermented oi-jji (Korean pickled cucumbers)
- 1 stalk green onion
- 2 Tbsp minced garlic
- 3 Tbsp red pepper flakes (gochugaru)
- 1 tsp corn syrup or rice syrup
- 1/2 Tbsp stevia or sugar (adjust to taste)
- A little perilla oil (deulgireum)
- 1 Tbsp plum extract (maesilcheong)
- A pinch of black pepper
Cooking Instructions
Step 1
First, let’s talk about how to make delicious oi-jji. Boil salt water, let it cool, pour it over fresh cucumbers, and press them down with a heavy stone. After about a week of fermentation, your traditional oi-jji will be ready. This homemade version has a great shelf life and an exquisite taste.
Step 2
Finely chop the green onion after washing it thoroughly. This will add a refreshing crunch and aroma to your oi-muchim.
Step 3
Slice the prepared oi-jji into bite-sized, flat pieces. The squeezed oi-jji fills about 5 paper cups, so keep this quantity in mind when adjusting the seasoning.
Step 4
Soak the sliced oi-jji in cold water for about 10 minutes to gently remove some of the saltiness. Afterwards, place them in a fine mesh bag and squeeze out the excess water thoroughly. Using a bag makes squeezing much easier than doing it by hand.
Step 5
Now it’s time to prepare the delicious seasoning. Combine all the seasoning ingredients listed above (minced garlic, red pepper flakes, corn syrup, stevia/sugar, plum extract, black pepper). The amount of seasoning can be adjusted based on the saltiness and size of your oi-jji.
Step 6
Add the squeezed oi-jji to the prepared seasoning and gently mix with your hands until well combined. Oi-muchim is best when it has a touch of sweetness, but feel free to adjust the sweetness to your preference. I like the aroma of black pepper, so I added a little extra. Finally, drizzle in a little perilla oil for an enhanced flavor.
