Crispy and Sweet-and-Sour Pickled Cucumber Salad (Oiji Muchim)
Oiji Muchim Recipe: A Delicious Side Dish Using Plum Syrup and Honey – Make a Week’s Worth of Korean Banchan for Summer. A Simple Recipe to Boost Your Appetite!
How are your taste buds doing, neighbors? When your appetite dwindles, a refreshing, sweet, sour, and savory banchan (side dish) can be an excellent ‘rice thief’! Pickled cucumber salad, a summer favorite, is said to revive even the most lackluster appetite. I made this version using plum syrup and honey, and I must say, there’s no better rice thief for the summer! It’s one of the side dishes we make continuously at home during the summer. The recipe is simple, and it keeps well for up to a week, making it a beloved banchan. If pickling cucumbers yourself is too much trouble, feel free to use store-bought pickled cucumbers!
Main Ingredients- 4 pickled cucumbers (Oiji)
Seasoning Ingredients- 1 Tbsp red pepper flakes (Gochugaru)
- 1 Tbsp minced garlic
- 1 Tbsp soy sauce
- 2 Tbsp plum syrup (Maesilcheong)
- 1 Tbsp sugar
- 3 Tbsp honey
- 2 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 1 Tbsp chopped green onion
- 1 Tbsp red pepper flakes (Gochugaru)
- 1 Tbsp minced garlic
- 1 Tbsp soy sauce
- 2 Tbsp plum syrup (Maesilcheong)
- 1 Tbsp sugar
- 3 Tbsp honey
- 2 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 1 Tbsp chopped green onion
Cooking Instructions
Step 1
First, rinse the pickled cucumbers under running water to remove any surface impurities. Trim off the ends and slice them thinly, about 0.3 cm thick. Slicing them not too thick allows the seasoning to penetrate better for a delicious result.
Step 2
After slicing, it’s crucial to remove the excess saltiness. Place the sliced pickled cucumbers in a bowl of cold water and soak them for about 5 minutes. Then, drain them, rinse lightly, and drain again. Repeat this process 2-3 times. This step reduces the saltiness and enhances the crisp texture of the cucumbers.
Step 3
Next, thoroughly squeeze out the water from the drained pickled cucumbers. Wearing disposable gloves, take small portions of the cucumber slices and squeeze them firmly with both hands. This action removes excess moisture, making the cucumbers delightfully crisp, similar to crunchy pickled radishes. Squeezing them well ensures the seasoning adheres properly without being watery.
Step 4
Now, let’s prepare the flavorful seasoning. In a mixing bowl, combine 1 Tbsp red pepper flakes, 1 Tbsp minced garlic, 1 Tbsp soy sauce, 2 Tbsp plum syrup, 1 Tbsp sugar, 3 Tbsp honey, 2 Tbsp sesame oil, 1 Tbsp toasted sesame seeds, and 1 Tbsp chopped green onion. Mix everything well. The plum syrup and honey are key to balancing the saltiness of the pickles and adding a rich, natural sweetness.
Step 5
Add the well-drained pickled cucumbers to the prepared seasoning mixture. Gently toss and mix everything together with your hands until well combined. If you’re making this for children, you can adjust the amount of red pepper flakes to control the spiciness (this recipe uses 1 Tbsp as a base). Gently massage the ingredients together until the seasoning evenly coats the cucumbers. Your delicious and crispy pickled cucumber salad is ready! It’s great to eat immediately, or you can refrigerate it for a refreshing treat later.
