Seasoned Pickled Cucumbers (Oi-ji Muchim – Simple Korean Side Dish)
Super Simple Side Dish! Delicious Seasoned Pickled Cucumbers (Oi-ji Muchim)
Here’s a simple and refreshing side dish using ‘oi-ji’ (Korean pickled cucumbers) that I made and preserved last year. Enjoy the crisp and flavorful taste that pairs perfectly with any meal.
Main Ingredients- 6-7 whole pickled cucumbers (oi-ji)
Seasoning Ingredients- 1.5 Tbsp minced green onions
- 1 Tbsp minced garlic
- 2 Tbsp red pepper flakes (gochugaru)
- Pinch of salt (adjust to taste based on cucumber’s saltiness)
- Pinch of sugar (adjust to taste based on cucumber’s saltiness)
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 1.5 Tbsp minced green onions
- 1 Tbsp minced garlic
- 2 Tbsp red pepper flakes (gochugaru)
- Pinch of salt (adjust to taste based on cucumber’s saltiness)
- Pinch of sugar (adjust to taste based on cucumber’s saltiness)
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
These are oi-ji that I preserved last year. Even after a whole year, they remain perfectly firm and haven’t deteriorated at all. It’s amazing how well they keep their quality!
Step 2
To make the seasoned oi-ji, slice the whole pickled cucumbers thinly. Aim for slices that are not too thick, as this will help them absorb the seasonings better and provide a pleasant texture.
Step 3
After slicing, it’s important to soak the oi-ji in cold water to draw out the excess saltiness. I find that soaking them and changing the water about twice helps to reduce both the saltiness and any strong sourness, which is how I prefer it. You can adjust the soaking time and water changes based on your personal taste preference.
Step 4
Once the oi-ji has reached your desired saltiness and sourness level, place them in a clean cloth or a disposable filter bag and squeeze out as much liquid as possible. This step is crucial to prevent the dish from becoming watery. In a bowl, combine the squeezed oi-ji with 1.5 Tbsp minced green onions, 1 Tbsp minced garlic, 2 Tbsp red pepper flakes, 1 Tbsp sesame oil, and 1 Tbsp toasted sesame seeds. Mix well. It’s a good idea to taste one piece of the soaked oi-ji before adding salt and sugar, and then adjust these seasonings accordingly to suit your palate.
Step 5
Gently mix all the ingredients together until the seasonings are evenly distributed throughout the oi-ji. Once mixed, you’ll have a delightfully crisp and flavorful seasoned pickled cucumber dish! Its satisfyingly crunchy texture makes it a perfect accompaniment to a bowl of steamed rice.
