Crispy and Refreshing Marinated Pickled Cucumbers (Oiji Muchim)
How to Make the Best Oiji Muchim Using Market-Fresh Pickled Cucumbers
The ultimate dish for when you have no appetite! Learn how to make delicious Oiji Muchim. Using market-fresh pickled cucumbers (oiji) that are crispier and more flavorful than store-bought varieties elevates the taste. Paired with a bowl of rice mixed with mild white kimchi broth, it’s sure to bring back your appetite. Enjoy this refreshingly crunchy Oiji Muchim seasoned to perfection with a sweet, sour, and spicy dressing! Let’s get started.
Oiji Muchim Ingredients- 2 Pickled Cucumbers (Oiji)
- 1 tsp Red Pepper Flakes (Gochugaru)
- 1 tsp Minced Garlic
- Pinch of MSG (optional)
- Pinch of Dashida/MSG-based Seasoning (optional)
- 1 tsp Sesame Oil
- Pinch of Toasted Sesame Seeds
Cooking Instructions
Step 1
To ensure the best Oiji Muchim, I’ve selected fresh pickled cucumbers from the market. (I bought 5 for 3,000 KRW, about 1,000 KRW each.) Market oiji are much crisper and more flavorful to my palate than those found in supermarkets.
Step 2
Today, I’ll use 2 of the pickled cucumbers for this dish. The remaining 3 will be stored in an airtight container in the kimchi refrigerator, ready for future delicious meals.
Step 3
After a quick rinse under running water, I tasted the oiji to check its saltiness. As expected, it’s quite salty!
Step 4
To reduce the saltiness, I’ll first thinly slice the pickled cucumbers. Slicing them thinly will help them absorb the seasoning better and result in a more tender texture.
Step 5
Place the thinly sliced oiji in a bowl of cold water and soak for 30 minutes to draw out the salt. Soaking for 20 minutes might leave them a bit too salty, so 30 minutes is usually ideal. Taste and adjust the soaking time to achieve your preferred level of saltiness. (It’s crucial to taste and check the saltiness as you soak!)
Step 6
Drain the oiji and rinse them once more under running water to remove any residual saltiness.
Step 7
Using a clean cheesecloth or paper towels, squeeze out as much water as possible from the oiji. Excess water can make the finished dish taste bland, so thorough squeezing is important.
Step 8
Place the squeezed oiji in a mixing bowl and get ready to add the seasonings. If you want to squeeze out even more water, you can place a heavy object (like a book on top of a pot lid) on top of the oiji to press out the moisture. (It’s a bit tricky to do alone!)
Step 9
To the drained oiji, add all the seasoning ingredients: 1 tsp sesame oil, 1 tsp red pepper flakes, 1 tsp minced garlic, and a pinch of toasted sesame seeds. Gently mix everything together, ensuring each piece of oiji is evenly coated with the seasoning.
Step 10
For an extra boost of umami, I’ve added a pinch of MSG and Dashida. (Optional) While delicious without them, these additions enhance the overall flavor profile. Of course, if you’re mindful of your health, feel free to omit them. Life can be overwhelming if we scrutinize everything too much, right? A little enjoyment can truly be a source of vitality!
Step 11
The Oiji Muchim is beautifully prepared! Isn’t it delicious to have a bite of this with a bowl of rice mixed with cool water? I’ve been lacking appetite lately, so I need to use this Oiji Muchim to stimulate my hunger and regain my energy. I think I’ll have to go buy more oiji from the market soon!
