Crispy and Delicious Pickled Cucumber Salad (Oiji Muchim)
The Ultimate Oiji Muchim Recipe: Perfect for Lunch Boxes, Summer Delicacies, and Baek Jong-won Style Pickles
Let’s make a refreshing Oiji Muchim (seasoned pickled cucumbers) with a wonderfully crisp texture. It’s a fantastic side dish, especially during the summer!
Ingredients
- 4 pickled cucumbers (Oiji)
- 2 tsp Gochugaru (Korean chili flakes)
- 2 Cheongyang peppers (spicy Korean chili peppers)
- A pinch of toasted sesame seeds
- 1 tsp minced garlic
Cooking Instructions
Step 1
Let’s get started on making this wonderfully crisp pickled cucumber salad (Oiji Muchim)!
Step 2
First, prepare your pickled cucumbers. Slice the Oiji into bite-sized pieces, about 0.5 cm thick. Squeeze out as much moisture as possible by hand from the sliced cucumbers. This is crucial to prevent the salad from becoming watery and to ensure the seasoning adheres well. If you are using store-bought Oiji or if your homemade pickles are too salty, soak them in cold water for about 10-15 minutes to reduce the saltiness, then squeeze out the excess water.
Step 3
Now, it’s time to season the sliced cucumbers. Add 2 teaspoons of Gochugaru (Korean chili flakes), 2 finely chopped Cheongyang peppers, a pinch of toasted sesame seeds, and 1 teaspoon of minced garlic to the squeezed Oiji. Gently mix everything together with your hands, like you’re massaging it. Be careful not to overmix or mash the cucumbers, as this can ruin their crisp texture. Ensure the seasoning is evenly distributed.
Step 4
And just like that, you’ve successfully made a delicious banchan (side dish) that’s perfect for lunch boxes! It’s incredibly simple and satisfying.
Step 5
Your Oiji Muchim is ready! This savory, slightly spicy, and tangy salad is a perfect accompaniment to rice, especially when you need a refreshing dish.
