Crispy and Delicious Seasoned Oiji (Pickled Cucumber) Salad
Easy Side Dish Recipe! Revitalize Your Appetite with Seasoned Oiji (Pickled Cucumber)
When you don’t have any suitable side dishes in the fridge, here’s a recipe for seasoned oiji (pickled cucumber) made with oiji purchased from the supermarket. It’s a perfect side dish with its crisp texture and sweet, sour, and spicy seasoning that’s sure to whet your appetite.
Ingredients- 2 Oiji (pickled cucumbers, approx. 203g)
- 10g Chives
- 0.3g Minced garlic (a very small amount)
- 0.6 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1.5 Tbsp Oligodang (corn syrup)
- 1 Tbsp Perilla oil
- A sprinkle of sesame seeds
Cooking Instructions
Step 1
First, trim off the ends of the oiji (pickled cucumbers). Then, slice them into rounds about 3mm thick. Slicing them too thick might prevent the seasoning from penetrating well, while slicing them too thin could diminish the crisp texture, so aim for a moderate thickness.
Step 2
Fill a bowl with enough water to submerge the sliced oiji. Gently rub them with your hands under running water, changing the water about 4-5 times, until the water runs clear. This process helps remove impurities and excess salt from the surface of the oiji.
Step 3
After rinsing, soak the oiji in fresh water for about 30 minutes to reduce its saltiness. Since the saltiness can vary depending on the brand, taste the oiji after 25-30 minutes. If it feels adequately seasoned, you can proceed. If it’s still too salty, extend the soaking time.
Step 4
Once the saltiness is reduced to your liking, place the oiji in a cheesecloth bag or use a salad spinner to thoroughly squeeze out excess water. If you don’t squeeze out enough water, the seasoning will become diluted and the dish will be too bland. Removing as much water as possible is crucial.
Step 5
Transfer the squeezed oiji into a bowl, ready for seasoning.
Step 6
Finely chop the chives after washing them. Prepare the minced garlic as well. Since only a small amount of garlic is used, precise measurement is recommended.
Step 7
Add the chopped chives and minced garlic to the bowl with the oiji.
Step 8
Now, add the seasoning ingredients: 1 tablespoon of gochugaru (Korean chili flakes), 1.5 tablespoons of oligodang (corn syrup), and 0.6 tablespoon of gochujang (Korean chili paste).
Step 9
Put on disposable gloves and gently mix the oiji with the seasonings using your hands, like kneading dough (‘jo-mol jo-mol’). Be careful not to mash the oiji.
Step 10
To enhance the nutty flavor, add 1 tablespoon of perilla oil and mix again using the ‘jo-mol jo-mol’ motion. The aroma of perilla oil will further elevate the taste of the seasoned oiji.
Step 11
Finally, taste the seasoned oiji and adjust the seasoning. If it tastes too bland because most of the saltiness has been removed, add a tiny pinch of salt. If it’s not sweet enough, add a bit more oligodang until it matches your preference.
Step 12
Sprinkle a generous amount of sesame seeds over the finished seasoned oiji. Your delicious seasoned oiji (pickled cucumber salad) is now complete! Enjoy it as a delightful side dish with your rice.
