Crispy and Delicious Pickled Cucumber Salad (Oiji Muchim)
Oiji Muchim (Seasoned Pickled Cucumbers)
You’ve made delicious Oiji (Korean pickled cucumbers), now it’s time to season them perfectly! This recipe will show you how to transform your homemade pickled cucumbers into a wonderfully refreshing and flavorful side dish that’s perfect for any meal.
Main Ingredients- 5 well-fermented Korean pickled cucumbers (Oiji)
Cooking Instructions
Step 1
First, rinse the pickled cucumbers lightly under running water to remove any surface impurities. Then, slice them into thin rounds, about 0.5 cm thick. The key to achieving a delightfully crispy texture is to squeeze out as much moisture as possible from the sliced cucumbers, either by hand or using a clean kitchen towel. Skipping this step can result in a watery or soggy salad.
Step 2
In a bowl with the squeezed-out pickled cucumbers, add all the prepared seasoning ingredients. Add the Gochugaru, minced garlic, Maesilcheong, and toasted sesame seeds. Gently mix everything together with your hands until the seasoning is evenly distributed. If your pickled cucumbers are too salty or the mixture seems too salty after seasoning, you can soak them in cold water for about 10-15 minutes to draw out excess salt, then squeeze them dry before mixing.
Step 3
And there you have it – your delicious Oiji Muchim is ready! For an even more refreshing taste, chill it in the refrigerator before serving. Sprinkle a little extra toasted sesame seeds on top for a beautiful garnish and an enhanced flavor.
Step 4
Making a large batch of Oiji during the summer and enjoying it as Oiji Muchim is an excellent way to have a readily available, delicious banchan (side dish). On hot days when your appetite might be lacking, this tangy, sweet, and crispy pickled cucumber salad is sure to whet your appetite and make your meal complete!
