Crispy and Delicious Oi-jji Muchim (Korean Pickled Cucumber Salad)
No-Soak, Perfectly Crunchy Oi-jji Muchim: The Ultimate Recipe
It’s the perfect season to pickle cucumbers, and this Oi-jji Muchim is a fantastic banchan (side dish) you can make now and enjoy for a whole year! In the past, we’d boil brine and pour it over cucumbers before the monsoon season to make them the traditional way. Nowadays, many prefer a simpler method of pickling without water. Unlike the old-fashioned style, this version is less salty, almost like a pickle, so you don’t need to soak it in water. You can simply mix it right away! This #OiJjiMuchim #OiJji #SimpleBanchan recipe results in wonderfully chewy and flavorful Oi-jji. Let’s make this delightfully crunchy and tasty #SideDish #HowToPickleCucumbers #SummerDish together! Once made, it’s a true star on any dining table.
Ingredients- 2 Oi-jji (Korean pickled cucumbers)
- 2 Tbsp chopped green onion
- 2 Tbsp Gochugaru (Korean red pepper flakes)
- 0.5 Tbsp minced garlic
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
This recipe was created by referencing the provided link. (https://blog.naver.com/wjdtj54/222348946405)
Step 2
Rinse the Oi-jji well and slice them thinly into rounds, about 0.3 cm thick. The Oi-jji used in this recipe is perfectly seasoned and not too salty, so there’s no need to soak it in water before proceeding.
Step 3
Finely chop the green onions. (Optional Tip: For a slightly spicy kick, add about half a finely chopped Cheongyang pepper along with the green onions. I forgot to add it this time, but I highly recommend it for extra flavor!)
Step 4
In a large bowl, combine the sliced Oi-jji and chopped green onions. Add all the seasoning ingredients: Gochugaru, minced garlic, toasted sesame seeds, and sesame oil. Gently mix everything together with your hands, like you’re massaging it (‘jo-mul jo-mul’). Be careful not to mash the Oi-jji; a gentle touch is key to maintaining its texture.
Step 5
Transfer the well-mixed Oi-jji Muchim to a serving plate. Sprinkle generously with toasted sesame seeds as a final garnish. Your wonderfully chewy and flavorful Oi-jji Muchim is now ready to be enjoyed!
Step 6
This finished Oi-jji Muchim is one of my absolute favorite banchan! It’s perfect for those days when you don’t have much of an appetite; just mix it with a bowl of rice for a delicious meal. I’ve tried making large batches the traditional way and even the no-soak method, but this quick and easy version is so convenient and tasty that I find myself making it often.
Step 7
It’s quite amazing how, no matter how much I make each year, it disappears so quickly and leaves me wanting to make more! It’s truly a captivating side dish. I hope you’ll give this recipe a try!
