Crispy Seasoned Pickled Cucumber Salad (Oi-ji Muchim)
Summer Delight! How to Make a Simple and Delicious Seasoned Pickled Cucumber Salad (Oi-ji Jamji Muchim)
On hot summer days, nothing beats a refreshing and crunchy Oi-ji Muchim for a side dish! Made easily with three packs of store-bought pickled cucumbers, this dish is perfect for boosting your appetite. You can also use leftover pickled cucumbers for a cool Oi-naengguk (cold cucumber soup). (Tablespoons are measured with a standard Korean rice spoon)
Oi-ji Muchim Ingredients
- 3 pickled cucumbers (approx. 233g)
- 6g green onions
- 0.4 Tbsp minced garlic
- A pinch of sesame seeds
Oi-ji Muchim Seasoning
- 1 Tbsp red pepper flakes (gochugaru)
- 1.5 Tbsp oligo syrup
- 1.5 Tbsp perilla oil
- 1 Tbsp red pepper flakes (gochugaru)
- 1.5 Tbsp oligo syrup
- 1.5 Tbsp perilla oil
Cooking Instructions
Step 1
First, prepare three pickled cucumbers. Trim off the ends of each cucumber and then slice them thinly, about 4-5mm thick. Slicing them thinly is key to ensuring the seasoning penetrates well.
Step 2
Place the sliced pickled cucumbers in a bowl and cover them with cold water. Gently rub the cucumbers with your hands as if rinsing them, then discard the water. Repeat this process 4-5 times to gently remove excess saltiness from the cucumbers.
Step 3
After rinsing, submerge the pickled cucumbers in fresh cold water again and let them soak for about 20-30 minutes. This step naturally draws out the excess salt, making the final dish much more palatable.
Step 4
Once the saltiness is appropriately reduced, drain the pickled cucumbers. You can do this by placing them in a sieve or by laying them on a clean kitchen towel or mesh bag and squeezing out the water. Thoroughly squeezing out the water is crucial for the seasoning to adhere properly and for a great texture.
Step 5
Now, prepare the seasoning ingredients. Wash and finely chop the green onions. Measure out 0.4 Tbsp minced garlic, 1 Tbsp red pepper flakes (gochugaru), 1.5 Tbsp oligo syrup for sweetness, 1.5 Tbsp perilla oil for a nutty aroma, and have a pinch of sesame seeds ready for garnish.
Step 6
In a large bowl, combine the squeezed pickled cucumbers with the minced garlic and chopped green onions.
Step 7
Next, add all the seasoning ingredients: red pepper flakes, oligo syrup, and perilla oil. Mix them with the cucumbers.
Step 8
Put on disposable gloves and gently mix everything together with your hands. Massage the ingredients together until the seasoning is evenly distributed throughout the cucumbers. This ‘joom-joom’ motion helps the flavors meld.
Step 9
Taste the seasoned cucumbers. If you find it not salty enough, add a tiny pinch of salt. If you prefer a spicier dish, add a little more red pepper flakes and mix again.
Step 10
Finally, sprinkle a generous amount of sesame seeds on top. Your delicious and crunchy Oi-ji Muchim is now ready to be enjoyed as a perfect side dish with rice!
