Oiji Muchim (Spicy Seasoned Cucumber Pickles)
User Reviews
5
Oiji Muchim (Spicy Seasoned Cucumber Pickles)
Description
Oiji Muchim (Spicy Seasoned Cucumber Pickles) combines the distinct tang of pickled cucumbers with Korean red chili pepper flakes, garlic, and sesame oil to create a zesty side dish. The preparation starts by thinning the pickles and soaking them to lessen saltiness, then squeezing out excess moisture to maintain crispness. Mixing the cucumbers with gochugaru, garlic, sugar, and a sweet syrup leads to an even coating of spicy and sweet flavors. Scallions and toasted sesame seeds finish the dish, adding freshness and nutty notes.
The texture remains pleasantly crunchy, complementing the heat and sweetness. This side dish pairs well with grilled meats or rice as part of a Korean meal. Adjusting soaking time allows control over salt levels, and leaving out the sesame oil during storage prolongs freshness.
Oiji Muchim is best enjoyed within a few days; the recipe notes indicate it can be kept in the refrigerator for up to 4 to 5 days. For longer storage, add sesame oil only when serving to maintain flavor intensity and texture.
Ingredients
- 3 pickled cucumber oiji (Korean), use 6 if using short kirby pickled cucumbers
- 1-1/2 tablespoons gochugaru 고추가루, Korean red chili pepper flakes
- 1/2 teaspoon garlic minced
- 1 or 2 teaspoons sugar
- 1 tablespoon oligodang or 1/2 tablespoon honey, or maesilcheong (Korean plum syrup
- 1 Chili pepper red or green, finely chopped - optional, small, fresh
- 1 tablespoon sesame oil
- 1 tablespoon scallion chopped
- 1 teaspoon sesame seed roasted
Instructions
- Thinly slice the cucumber pickles.
- Soak the pickle slices in water until oiji reaches the desired salt level, about 10 minutes depending on your pickles.
- Drain and tightly squeeze the pickles between your palms to remove as much liquid as possible. You may have to squeeze them several times.
- Add the remaining ingredients, except the scallion and sesame seeds, and mix everything very well until the pickles are evenly coated with gochugaru. Finish with tossing in the scallion and sesame seeds.
Notes
- Soak the sliced cucumbers in water to reduce saltiness as needed before seasoning.
- Remove as much liquid as possible by squeezing the cucumbers tightly to ensure crisp texture.
- Omit sesame oil during storage for longer freshness, adding it just before serving.
- Keep refrigerated and consume within 4 to 5 days for best quality.
User Reviews
Overall Rating
5
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