Mild and Tangy Pickled Cucumber Salad (Oiji Muchim)
#Oiji #OijiMuchim #MildPickledCucumber #EasyOijiSalad #SideDishRecipe #KoreanBanchan #TangySweet #PickledCucumber
This recipe shows you how to make a delicious pickled cucumber salad (Oiji Muchim) using store-bought pickled cucumbers, skipping the need to make them from scratch. It’s not spicy, offering a subtly salty and savory flavor from the Oiji, complemented by a refreshing tang of vinegar. We’ve found that some store-bought Oiji truly capture that wonderful homemade fermented taste, which can be hard to find! Making Oiji at home can be as involved as making kimchi, requiring careful pressing to achieve that signature wrinkled texture. While we’ve tried making it ourselves, it’s challenging to replicate the exact taste our mothers used to make. So, we often opt for buying it! This recipe is perfect for a simple yet flavorful banchan (side dish) that pairs wonderfully with rice.
Ingredients- 1kg store-bought pickled cucumbers (Oiji)
- 2 Tbsp chopped scallions
- 1 Tbsp minced garlic
- 1 tsp sugar
- 3 Tbsp vinegar
- 1 tsp sesame oil
- 2 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, rinse the pickled cucumbers thoroughly under cold running water. Once rinsed, thinly julienne the pickled cucumbers using a mandoline or knife. Place the julienned cucumbers in a bowl, cover with cold water, and let them soak for about 10-20 minutes to reduce the saltiness. After soaking, drain them well using a sieve.
Step 2
To further remove excess moisture, place the drained pickled cucumbers onto a clean kitchen towel or cloth. Twist and squeeze firmly to wring out as much water as possible. Using a towel helps extract more water than squeezing by hand alone, which is crucial for achieving that delightful crunchy texture.
Step 3
Now it’s time to season. Transfer the squeezed pickled cucumbers to a mixing bowl. Add the chopped scallions, minced garlic, sugar, vinegar, sesame oil, and toasted sesame seeds. Gently mix and massage the ingredients together with your hands, ensuring the seasonings are evenly distributed. You can be a bit firm when mixing to help the flavors meld.
Step 4
Your Oiji Muchim, with its mild savory and tangy flavor, is now ready! 1kg of pickled cucumbers yields a surprisingly modest portion, so it’s a good idea to make a generous batch. It’s perfect to have as a staple side dish or to use as a base for a refreshing cold cucumber soup (Oiji Naengguk).
Step 5
Enjoy your refreshing, tangy, and crisp Oiji Muchim! Unlike many Oiji Muchim recipes that call for chili powder or chili oil, this version is made without them, allowing you to fully appreciate the clean, original flavor of the pickled cucumbers. This simple yet incredibly delicious dish is sure to enhance your meal.
