Crispy and Delicious Pickled Cucumber Salad (Oiji Muchim) Recipe
#CucumberRecipe #PickledCucumber #OijiMuchim #EasyPickledCucumber #SummerSideDish #Banchan #HomeCooking #SweetAndSour
Introducing an super easy Oiji Muchim (seasoned pickled cucumber salad) recipe using homemade pickled cucumbers! When you season the salty pickled cucumbers with a sweet and sour dressing, it becomes an irresistible rice accompaniment! If you have pickled cucumbers ready, you can make an excellent side dish to enjoy for a long time. If the saltiness of the pickled cucumbers is a concern, soak them in cold water for a while to remove excess salt, then squeeze out the moisture thoroughly before using. Simply slice them thinly and gently mix with the seasonings – it’s a magical recipe that’s quick to make! For instructions on how to pickle cucumbers, please refer to this link: https://blog.naver.com/koreastencil/223118738159
Ingredients- 15 Oiji (Korean pickled cucumbers)
- 5 Tbsp rice vinegar
- 2 Tbsp minced garlic
- 2 Tbsp chopped green onion
- 1 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp sesame oil
- 2 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
Rinse the pickled cucumbers and prepare them. Slice the pickled cucumbers thinly into half-moon shapes. After slicing, firmly press the pickled cucumbers with both hands to remove as much water as possible. Thoroughly squeezing out the moisture is crucial to prevent the salad from becoming watery and to preserve the distinct crisp and chewy texture of the pickled cucumbers.
Step 2
Place the squeezed pickled cucumbers in a bowl. Add all the prepared seasoning ingredients: rice vinegar, minced garlic, chopped green onion, gochugaru, sesame oil, and toasted sesame seeds. Now, gently mix everything together with your hands, massaging the seasonings into the cucumbers until well combined.
Step 3
Taste the seasoned pickled cucumbers. If the flavor is too mild, add a little more salt or fish sauce to adjust it to your preference. If the original saltiness of the pickled cucumbers is too strong, it’s best to soak them in cold water for about 10-20 minutes before cooking to reduce the saltiness. However, if it’s already too salty after mixing, it can be difficult to fix. Tip: It’s easy to add more seasoning if it’s bland, but difficult to remove salt if it’s too salty!
Step 4
Transfer the deliciously seasoned Oiji Muchim to an airtight container. This excellent summer side dish, Oiji Muchim, can be stored in the refrigerator and enjoyed anytime. It’s perfect as a side for rice or whenever you need a refreshing bite.
