Crispy and Delicious Oi-muchi (Pickled Cucumber Salad) Recipe
Baek Jong-won’s Style Oi-muchi: Perfect for Lunch Boxes and a Summer Seasonal Jangajji Dish
Let’s make Oi-muchi with a refreshing, crunchy texture that stays perfectly crisp. It’s an ideal side dish for hot summer days!
Main Ingredients- 4 Oi-muchi cucumbers (salt-pickled)
- 2 tsp Gochugaru (Korean chili flakes)
- 2 Cheongyang peppers (hot peppers)
- A pinch of toasted sesame seeds (for garnish and nutty flavor)
- 1 tsp minced garlic
Cooking Instructions
Step 1
Today, we’re going to make Oi-muchi, a Korean pickled cucumber salad known for its satisfyingly crisp texture. It’s simple to prepare but packed with savory flavor, making it an excellent side dish when your appetite is low.
Step 2
First, rinse the prepared Oi-muchi cucumbers briefly under running water. Be cautious not to rinse too much, as it might reduce the inherent saltiness too drastically. Slice the cucumbers to a moderate thickness; if they are too thin, they might lose their pleasant chewiness. After slicing, firmly squeeze out as much water as possible from the cucumber pieces using your hands. This step is crucial to ensure the seasoning adheres well and the salad doesn’t become watery or mushy. In a bowl with the squeezed cucumbers, add 2 teaspoons of gochugaru (Korean chili flakes), 2 finely chopped Cheongyang peppers, 1 teaspoon of minced garlic, and a pinch of toasted sesame seeds. Gently mix and massage the ingredients together with your hands until everything is well combined. The Oi-muchi cucumbers are already seasoned, so additional salt is usually not needed. However, if you find it too bland, you can add a tiny bit of salt or soup soy sauce.
Step 3
Just by mixing like this, you’ll have a delicious Oi-muchi ready to enjoy! The combination of the crisp cucumber texture and the savory, slightly spicy seasoning is irresistible and will have you finishing your rice quickly. It tastes great immediately, but it’s also a delightful treat when chilled after refrigerating.
