Crispy Seasoned Korean Cucumber (Oi Muchim)
The Perfect Side Dish When You Have No Appetite! Oi Muchim Recipe
Oi Muchim, seasoned Korean cucumbers, is at its peak deliciousness right now. Its delightfully chewy texture makes it even more special. This recipe offers a wonderful crunch and a refreshing taste.
Main Ingredients- 5 Korean cucumbers (Oiji)
- 2 stalks scallions
Cooking Instructions
Step 1
Let’s get ready to make some delicious Oi Muchim!
Step 2
Prepare 5 Korean cucumbers (Oiji). Choose cucumbers that have a firm, crisp texture for the best results.
Step 3
Slice the cucumbers into bite-sized pieces. Cutting them on a bias about 0.5 cm thick works well, allowing the seasoning to penetrate nicely and enhance the flavor.
Step 4
It’s important to remove some of the saltiness and excess water from the cucumbers. Place the sliced cucumbers between clean kitchen towels or a cheesecloth and gently press to squeeze out the moisture. Be careful not to press too hard, as this can diminish their crispiness.
Step 5
Add all the seasoning ingredients to the drained cucumbers. This includes 2 Tbsp of gochugaru, 2 Tbsp of plum extract, 1 Tbsp of toasted sesame seeds, 1 Tbsp of sesame oil, and 1 Tbsp of minced garlic.
Step 6
Gently toss and mix the ingredients with your hands until the seasoning is evenly distributed. The key is to mix gently so you don’t mash the cucumbers, preserving their delightful crunch.
Step 7
Finally, add 2 stalks of thinly sliced scallions and a sprinkle of extra toasted sesame seeds. Mix lightly to finish. The fresh, sharp taste of the scallions and the nutty aroma of the sesame seeds will elevate the dish’s overall flavor.
Step 8
Your appetizing Oi Muchim is now complete! Doesn’t it just make your mouth water?
Step 9
Complete your side dish repertoire with this Oi Muchim, featuring a satisfying crunch and a perfect balance of sweet, sour, and spicy flavors. It’s so good, you’ll finish a whole bowl of rice in no time!
