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Oiji Muchim (Spicy Seasoned Cucumber Pickles)
5 from 18 votes

Oiji Muchim (Spicy Seasoned Cucumber Pickles)

Oiji Muchim is a Korean side dish featuring thinly sliced pickled cucumbers seasoned with gochugaru chili flakes, garlic, sugar, and sesame oil. The cucumbers are first soaked to adjust saltiness, then squeezed dry before being mixed with the spicy, sweet, and savory ingredients. The dish offers a crisp texture with a balanced heat and subtle sweetness, making it a flavorful accompaniment to many meals.

Prep Time
15 mins
Cook Time
5 mins
Servings: 8
Course: Side Dish
Cuisine: Asian, Korean

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

    Cup of Yum
  1. Thinly slice the cucumber pickles.
  2. Soak the pickle slices in water until oiji reaches the desired salt level, about 10 minutes depending on your pickles.
  3. Drain and tightly squeeze the pickles between your palms to remove as much liquid as possible. You may have to squeeze them several times.
  4. 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.