Crispy and Chewy Pickled Cucumber Salad (Oiji Muchim)
A Refreshing Summer Side Dish: Crispy & Chewy Oiji Muchim Recipe
Today, I’m excited to share a recipe for ‘Oiji Muchim,’ a delightful Korean pickled cucumber salad that’s perfect for summer. Using cucumbers I preserved myself, I’ve seasoned them to be wonderfully crunchy and slightly chewy, with a balanced sweet, sour, and spicy flavor profile. I’ve added thinly sliced red onion to enhance the texture and add a refreshing zing. These cucumbers, homegrown and preserved with care, may not be uniform in size but are packed with deliciousness! While ‘no-water’ pickled cucumbers are convenient for immediate consumption like pickles, today we’ll be using traditionally brined cucumbers for a classic taste. On hot summer days when your appetite wanes, a simple bowl of rice with Oiji Muchim is all you need to satisfy your hunger. Let’s dive into making this fantastic summer side dish together!
Main Ingredients
- 4 Oiji (Korean pickled cucumbers)
- 1/2 Red onion, thinly sliced
- 2 Tbsp chopped green onion
Cooking Instructions
Step 1
First, prepare the aromatics that will add flavor to your Oiji Muchim. Thinly slice the red onion into slivers. Finely chop the green onion. Slice the Oiji into bite-sized rounds.
Step 2
Add 2 tablespoons of rice syrup to the sliced Oiji and mix well. Let it sit for about 10 minutes. The rice syrup will help draw out the excess moisture, contributing to a wonderfully chewy texture.
Step 3
After 10 minutes, you’ll notice that a significant amount of liquid has been released from the Oiji. Place the Oiji on a clean kitchen towel or cheesecloth and squeeze out as much water as possible. Be gentle with your wrists if you have any discomfort.
Step 4
Once the Oiji is well-drained, add the sliced red onion and chopped green onion to the bowl. Sprinkle in 2 tablespoons of gochugaru (Korean chili flakes) for a touch of heat and 1 tablespoon of toasted sesame seeds for nutty flavor.
Step 5
Now, for the final touch of seasoning. Add 0.7 tablespoons of minced garlic for pungency and 1 tablespoon of oligodang for a subtle sweetness and glossy finish. Gently mix everything together with your hands by ‘jo-mol-jo-mol’ (kneading motion). Even though it was soaked in rice syrup, it won’t be too sweet, so the oligodang adds just the right amount of gloss without making it overly sugary. Your delicious and crispy Oiji Muchim is now ready!
Step 6
Voila! Your Oiji Muchim is complete and looks absolutely mouthwatering. The combination of crispiness and chewiness makes this the ultimate summer side dish, a must-have for any Korean table.
Step 7
In the past, we used to make large batches of Oiji, brining hundreds of cucumbers at once. Nowadays, for convenience, many people opt for ‘no-water’ pickling methods for quick consumption within a week, or make smaller batches of Oiji similar to pickles, which can be enjoyed more frequently. This modern approach reduces preparation time and helps maintain freshness.
Step 8
On a hot summer day when your appetite is low, enjoying a bowl of cold rice with this Oiji Muchim is pure bliss. You won’t need any other side dishes! (Though I don’t really have ‘low appetite’ days myself, haha). I hope you all enjoy this delightful Oiji Muchim and have a wonderful summer meal!
