Crispy and Tangy Pickled Cucumber Salad (Oi Muchim)
A Long-Lasting Recipe for Pickled Cucumbers (Oi Muchim) – Perfect for Storing!
When cucumbers are on sale, it’s the perfect time to make this delicious Oi Muchim! I’ve prepared it in a way that makes it easy to eat, similar to Oi Sobagi (stuffed cucumbers), and designed for longer storage. This recipe is a lifesaver for those days when you lack appetite, making your mealtime much more enjoyable!
Main Ingredients- 8 cucumbers
- 1 bunch of chives (approx. 100g)
- 2 Tbsp coarse salt (for salting cucumbers)
Seasoning Ingredients- 5 Tbsp gochugaru (Korean chili flakes)
- 6 Tbsp fish sauce (or anchovy sauce)
- 1 Tbsp minced garlic
- 1 tsp ginger powder (or 1/2 tsp minced ginger)
- 1 tsp stevia sugar (or regular sugar)
- 2 Tbsp toasted sesame seeds
- 1 paper cup glutinous rice paste (approx. 200ml)
- 5 Tbsp gochugaru (Korean chili flakes)
- 6 Tbsp fish sauce (or anchovy sauce)
- 1 Tbsp minced garlic
- 1 tsp ginger powder (or 1/2 tsp minced ginger)
- 1 tsp stevia sugar (or regular sugar)
- 2 Tbsp toasted sesame seeds
- 1 paper cup glutinous rice paste (approx. 200ml)
Cooking Instructions
Step 1
First, wash the cucumbers thoroughly under running water. Trim off the ends and slice them into 2cm thick rounds, suitable for bite-sized pieces.
Step 2
Sprinkle the 2 Tbsp of coarse salt evenly over the sliced cucumbers and mix well. Let them sit for 20-30 minutes to salt. Stir them once midway to ensure even salting.
Step 3
In a separate bowl, combine all the seasoning ingredients: gochugaru, fish sauce, minced garlic, ginger powder, and stevia sugar. Mix them well to create the seasoning paste. Allowing the gochugaru to hydrate in the paste will result in a vibrant color and deeper flavor.
Step 4
Wash the chives and shake off any excess water. Then, cut them into lengths similar to the cucumber slices. Avoid making them too long, as it can be awkward to eat.
Step 5
After salting for 20-30 minutes, gently rinse the cucumbers in cold water to remove the salt. Drain them thoroughly in a colander for at least 30 minutes. It’s crucial to remove excess moisture, as it can dilute the flavor of the salad.
Step 6
Add the glutinous rice paste (1 paper cup) to the drained cucumbers and mix. Then, pour in the prepared seasoning paste and sprinkle generously with toasted sesame seeds. The glutinous rice paste adds body and enhances the savory notes.
Step 7
Gently mix everything together, ensuring the seasoning coats the cucumbers evenly. Be careful not to mash the cucumbers while mixing.
Step 8
Finally, add the cut chives and lightly toss them in, just enough to combine. *Important Tip: Avoid mixing the chives in from the beginning, as they can become mushy and develop a raw flavor. Add them at the end and toss gently for the best texture.
Step 9
Taste the finished Oi Muchim and adjust seasoning with more salt or fish sauce if needed. While it’s delicious immediately, for an even richer flavor, let it sit at room temperature for 2-3 hours before refrigerating. Enjoy your delicious and crispy Oi Muchim!
