Crispy and Sweet & Sour Pickled Korean Cucumber Salad (Oiji Muchim) Recipe
Easy Homemade Traditional Oiji Muchim Side Dish
Oiji muchim made with traditionally preserved Korean cucumbers is far superior to store-bought versions, offering a deep and rich flavor. Its chewy texture combined with a perfectly balanced sweet and sour taste makes it an irresistible side dish for any meal. Let’s make delicious oiji muchim with this recipe today!
Oiji Muchim Ingredients- 7 traditional Korean cucumbers (oiji)
- A small bunch of scallions or green onions, thinly sliced
- 2 Korean green chili peppers (cheongyang peppers), thinly sliced
- 1 red chili pepper, thinly sliced
- A sprinkle of toasted sesame seeds (for garnish)
- 1/2 cup rice syrup (or corn syrup)
Seasoning Ingredients- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp sugar
- 1 Tbsp minced garlic
- 1/2 Tbsp 2x concentrated vinegar (or 1 Tbsp regular vinegar)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp sugar
- 1 Tbsp minced garlic
- 1/2 Tbsp 2x concentrated vinegar (or 1 Tbsp regular vinegar)
Cooking Instructions
Step 1
First, lightly rinse the Korean cucumbers (oiji) under running water. Then, slice them thinly, about 0.3 cm thick, into bite-sized pieces. Slicing them too thick will prevent the seasoning from penetrating well, while slicing them too thin can make them mushy, so achieving the right thickness is key.
Step 2
Place the sliced oiji in a bowl and cover with cold water. This step helps to remove excess saltiness from the cucumbers, typically soaking for about 5 to 8 minutes. It’s beneficial to change the water once during this soaking period for a cleaner taste. Avoid soaking for too long, as this can make the oiji too soft and affect its texture.
Step 3
After soaking, drain the oiji in a sieve and gently squeeze out as much water as possible. Be careful not to squeeze too hard, as this can crush the cucumbers. Return the squeezed oiji to the bowl and add 1/2 cup of rice syrup. Let it marinate for about 20 minutes. This process draws out moisture from the oiji, contributing to a firmer, chewier texture.
Step 4
After marinating in rice syrup for 20 minutes, you’ll notice that a significant amount of moisture has been released from the oiji. Discard this released liquid. Then, squeeze the oiji itself again, about three to four times, to remove any remaining moisture. This step is crucial for achieving the signature crispiness of oiji muchim.
Step 5
Thinly slice the scallions (or green onions), using both the white and green parts. Finely chop or thinly slice the Korean green chili peppers and red chili peppers after removing their seeds. The chili peppers add color and a pleasant spiciness, enhancing the overall flavor of the dish.
Step 6
To the well-drained oiji, add all the prepared seasoning ingredients: gochugaru, sugar, minced garlic, and concentrated vinegar. Gently mix with your hands, ensuring the seasoning coats the oiji evenly. If it seems a bit dry, you can add a little more seasoning to your preference.
Step 7
Add the sliced scallions and chili peppers to the seasoned oiji and mix gently once more. Finally, sprinkle with toasted sesame seeds for garnish. Your delicious oiji muchim, with its wonderfully crisp and chewy texture, is now complete! Enjoy it with a bowl of warm rice.
