Crispy and Refreshing Pickled Cucumber Salad (Oiji Muchim)
Summer Delight! How to Make the Best Oiji Muchim for a Flavorful Meal
On hot summer days, there’s no better side dish! Enjoy a cool and delicious summer with this Oiji Muchim, featuring a delightful crunchy texture. We’ll show you how to make it easily with simple ingredients.
Ingredients- 5 pickled cucumbers (Oiji)
- 2 Tbsp chili powder (Gochugaru)
- 1.5 Tbsp sugar
- 2 Tbsp plum extract (Maesil-cheong)
- 2 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 1 tsp minced garlic
- 1 Tbsp chopped green onion
Cooking Instructions
Step 1
First, let’s prepare the seasoning for your delicious Oiji Muchim. In a bowl, combine 2 Tbsp of chili powder, 1.5 Tbsp of sugar, 2 Tbsp of plum extract, 2 Tbsp of sesame oil, 1 Tbsp of toasted sesame seeds, 1 tsp of minced garlic, and 1 Tbsp of chopped green onion. Mix them well. Making the seasoning ahead of time allows the flavors to meld beautifully with the cucumbers.
Step 2
Now it’s time to prepare the star ingredient, the pickled cucumbers (Oiji). Rinse the whole cucumbers thoroughly under running water two to three times to remove excess salt. Be careful not to rinse too much, as you want to retain some of that delightful briny flavor.
Step 3
Slice the rinsed pickled cucumbers thinly. Aim for about 2-3mm thickness. Slicing them too thick might prevent the seasoning from penetrating well, while slicing them too thin could affect the crunchy texture.
Step 4
Place the sliced pickled cucumbers in a bowl of cold water and gently knead them with your hands. This step helps to remove any remaining saltiness and impurities, enhancing the crispiness. In this recipe, we rinsed them about three times, changing the water each time, depending on how salty the cucumbers were. This ensures a clean and refreshing taste.
Step 5
After rinsing and lightly squeezing out the water, place the pickled cucumbers into a cheesecloth or a fine mesh bag. This will help you squeeze out more moisture effectively compared to squeezing by hand directly.
Step 6
Using the cheesecloth or mesh bag, firmly squeeze out as much water as possible from the pickled cucumbers. Excess water can dilute the dressing and make the salad less flavorful.
Step 7
Squeezing out the water thoroughly is key to achieving a delightfully chewy and firm texture in your Oiji Muchim. This step is crucial for the final texture, so make sure to squeeze diligently!
Step 8
Add the prepared seasoning mixture to the squeezed pickled cucumbers. Gently toss and mix them together with your hands until all the cucumbers are evenly coated with the seasoning. Be careful not to mix too vigorously, as this could break down the cucumbers.
Step 9
Voila! Your crispy, sweet, and tangy Oiji Muchim is ready. It’s also fantastic served over cold noodles or with bibimbap. Revive your appetite with this delicious Oiji Muchim and create a wonderful summer meal!
