Crispy Pickled Korean Cucumber Salad (Oiji Muchim)
The Ultimate Oiji Muchim Recipe: Perfect for Lunchboxes, Summer Side Dish, Baek Jong Won’s Pickling Style
Let’s make a delightfully crunchy and flavorful Oiji Muchim! This simple yet satisfying Korean cucumber salad is a perfect addition to any meal, especially during the summer.
Main Ingredients- 4 Korean pickled cucumbers (Oiji)
Cooking Instructions
Step 1
We’re going to make a delicious Oiji Muchim with a wonderful crunchy texture. This recipe is so easy, even beginners can master it!
Step 2
First, thinly slice the Korean pickled cucumbers (Oiji) into bite-sized pieces. Place the sliced cucumbers in a bowl and gently squeeze out any excess liquid with your hands. Removing moisture helps the flavors penetrate better, making the salad tastier. Now, add the seasoning ingredients: 2 teaspoons of gochugaru (Korean chili flakes), 1 teaspoon of minced garlic, 2 finely chopped Cheongyang peppers, and finally, a pinch of toasted sesame seeds. Gently mix everything together with your hands until well combined. Be careful not to mash the cucumbers; a light touch is key to maintaining their crispness.
Step 3
Voila! Your delicious and vibrant Oiji Muchim is ready. This dish is incredibly appetizing and pairs wonderfully with rice, making it a must-try side dish!
