Refreshing and Tangy Oiji Muchim (Seasoned Cucumber)
Perfect for a Simple Side Dish :: A Must-Try Summer Delicacy Oiji Muchim Recipe to Enjoy with Cold Rice
During these sweltering summer days, when appetites tend to decrease, there are times when a simple meal of cold rice with water is just what you crave. For those moments, we’ve prepared the perfect Oiji Muchim recipe to accompany it. Its refreshing, tangy flavor and crisp texture will surely awaken your taste buds.
Ingredients
- 4 Oiji (Korean pickled cucumbers)
- 3 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Sugar
- 2 Tbsp Minced Garlic
- 1 Tbsp Sesame Oil
- Sesame Seeds (for garnish)
- 1/4 Green Onion (finely chopped)
Cooking Instructions
Step 1
Prepare the main ingredient: Oiji (Korean pickled cucumbers). Since oiji can be quite salty, it’s important to properly prepare it before seasoning. We will use 4 pieces for this recipe.
Step 2
Slice the prepared oiji into bite-sized pieces. Typically, slicing them about 0.5 cm thick into half-moon shapes or lengthwise works well. You can adjust the thickness according to your preference.
Step 3
Place the sliced oiji in a bowl and rinse them 2-3 times under cold water to remove excess salt. Then, refill the bowl with fresh water and soak the oiji for about 30 minutes to further reduce the saltiness. This step is crucial for a more palatable dish.
Step 4
After 30 minutes, drain the oiji using a colander to remove as much water as possible. Next, squeeze the oiji firmly with your hands to expel any remaining moisture. Thoroughly removing water ensures that the seasoning will be well absorbed, resulting in a tastier dish.
Step 5
Tip! If you find it difficult to squeeze out the water with your hands or want to ensure it’s completely dry, consider using a cheesecloth or a clean kitchen towel. Place the oiji in the cloth and twist it to squeeze out the moisture more effectively.
Step 6
You’ll notice that using a cheesecloth is indeed more efficient and cleaner for removing moisture from the oiji compared to just squeezing by hand. This method helps preserve the crispness while effectively managing the saltiness.
Step 7
Look at that! The oiji that seemed so voluminous initially has shrunk considerably after squeezing out the water. Using 4 pieces was definitely the right decision; this amount will make a satisfying side dish.
Step 8
Add the seasoning ingredients (gochugaru, sugar, minced garlic) to the well-drained oiji and gently mix them together by hand (‘jumbled’ or ‘massaged’). Set aside the sesame seeds for garnishing at the very end. Mix the remaining ingredients thoroughly until the oiji is well coated.
Step 9
Transfer the deliciously seasoned oiji to a serving dish. Finally, sprinkle with sesame seeds for a beautiful garnish and your refreshing Oiji Muchim is complete! This summer delicacy is perfect for bringing back your appetite on hot days. Enjoy!
