Crispy and Sweet-and-Sour Pickled Cucumber Salad (Oiji Muchim)
Mom’s Recipe! Super Easy Side Dish: How to Make Oiji Muchim
The pickled cucumbers I made with care this summer are almost gone. Using the last of them, I made this Oiji Muchim following my mom’s secret recipe. It has a delightful chewy texture, similar to crispy radish salad, with a perfect balance of sweet and sour. This pickled cucumber salad tastes wonderful even on a chilly day. Try making this simple side dish!
Ingredients- 2 Korean pickled cucumbers (Oiji)
- 1/2 Tbsp fine Gochugaru (Korean chili powder)
- 1/2 Tbsp regular Gochugaru (Korean chili powder)
- 1 Tbsp minced green onion
- 1/2 Tbsp minced garlic
- 1 Tbsp sugar
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, lightly rinse the pickled cucumbers under running water to remove any debris. Then, slice them thinly into about 0.5cm thick pieces. Slicing them not too thin will help retain their satisfying crunch.
Step 2
Squeeze out the moisture from the sliced pickled cucumbers by pressing them firmly with your hands. Squeezing out the water well is crucial for the seasoning to absorb properly, making them much tastier. The more you squeeze, the better.
Step 3
Add the fine Gochugaru (for color) and regular Gochugaru to the squeezed pickled cucumbers. The fine Gochugaru helps the seasoning spread evenly, while the regular Gochugaru adds a mild spicy kick.
Step 4
Add the minced garlic for depth of flavor, sugar for sweetness, sesame oil for a nutty aroma, and finally, toasted sesame seeds for extra nuttiness.
Step 5
Now, gently mix everything with your hands. Toss thoroughly to ensure the pickled cucumbers and the seasonings are well combined. It’s important to coat the cucumbers evenly with the seasoning.
Step 6
Lastly, add the minced green onion, which will provide a fresh, crisp texture and a refreshing taste, and prepare for a final mix.
Step 7
After adding the minced green onion, gently toss one more time to allow the flavor of the green onion to meld with the pickled cucumbers. Be careful not to mix too vigorously, as this can make the green onions mushy. The finished Oiji Muchim can be enjoyed immediately, or for an even more refreshing and delicious experience, chill it in the refrigerator for a while before serving.
