Crunchy Oiji Muchim (Seasoned Pickled Cucumbers)
A crunchy side dish made by squeezing traditionally fermented pickled cucumbers dry and tossing them with seasonings.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This special side dish uses traditional pickled cucumbers made by pouring boiled brine over white cucumbers to ferment thoroughly. The cucumbers are squeezed as dry as possible to bring out their signature crunchy texture, then lightly tossed with seasonings. It makes a dependable, appetite-whetting summer side dish.
- Servings
- 4 servings
- Cook time
- 5 minprep not included
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- White cucumber25
- Coarse sea salt2 1/2 cups
- Water25 cups
Oiji muchim
- Pickled cucumber (oiji)4
- Gochugaru (Korean chili flakes)1 1/2 tbsp
- Minced garlic1/2 tbsp
- Minced green onion2 tbsp
- Vinegar1 tbsp
- Sugar1/2 tbsp
- Toasted sesame oil1/2 tbsp
- Toasted sesame seeds1 tbsp
- Pick cucumbers that are not too large or thick so they ferment well in the brine and do not have many seeds, and pickle those harvested before the monsoon season.
- Trim the stem ends of the cucumbers, wash them by rubbing gently with a soft sponge so the skin is not damaged, then dry them completely.
- After slicing the pickled cucumbers, soak them in cold water for about 30 minutes, changing the water 3 times to remove excess salt.
Steps
For pickling cucumbers, you can use white cucumbers.
Choose ones that are not too large or thick so they ferment well in the brine and have fewer seeds.
It is still early, but there are cucumbers sold specifically for pickling.
Trim the stem ends, wash them gently with a soft sponge so you do not damage the skin, and dry them thoroughly with a clean kitchen towel or paper towels.
Add 2 1/2 cups coarse sea salt to 25 cups water, bring it to a rolling boil, and pour it directly over the cucumbers placed in a stainless steel bowl.
(Do not let it cool; pour it right after boiling.)
The brine ratio is 1:10 salt to water. You can use this same ratio when pickling for stuffed cucumber kimchi.
Once the water has cooled completely, transfer everything to a kimchi container and press down firmly with a heavy stone or a plate so the cucumbers do not float.
If they float and are not fully submerged in the brine, the cucumbers can easily turn soft or spoil.
Paying attention to weighing them down well until fully fermented is very important.
Until they ferment, keep them at room temperature in a shaded spot away from direct sunlight, not in the refrigerator.
From 5 days on, they started turning yellowish, and by the tenth day, they were completely fermented into a golden color.
The weather has been generally cool lately, so it took about ten days, but if the temperature rises, they can ferment within a week, so open the lid occasionally to check on the cucumbers.
A white film may form on the water; skim most of it off with a strainer, take the cucumbers out, and strain the liquid through a fine strainer to filter out any impurities.
Boil the strained brine vigorously for about 5 minutes, let it cool completely, pour it back into the container over the cucumbers, store in the refrigerator, and enjoy them over time.
Now that we have plenty of pickled cucumbers ready, let's make oiji muchim.
Slice 4 pickled cucumbers into rounds 0.3 to 0.5 cm thick, not too thin, and soak them in cold water to draw out the excess salt.
If you pickled them with a 1:10 brine ratio like I did, changing the water about 3 times over roughly 30 minutes will remove just the right amount of salt.
Place them in a cotton cloth and squeeze with all your might so no moisture remains.
The secret to the crunch lies in this step, so squeeze thoroughly even if it takes some effort.
Add all the seasoning ingredients, toss everything together, and you are done.
Adjust the amount of sugar or vinegar to suit your taste.
Ppunwife's tips
- If the cucumbers float and are not fully submerged in the brine, they can easily turn soft or spoil, so press them down well with a heavy stone or a plate.
- Place the cucumbers in a cotton cloth and squeeze with all your strength so no moisture remains to bring out their crunchy texture.
- Adjust the amount of sugar or vinegar in oiji muchim to your preference.
FAQ
What is the salt-to-water ratio for making pickled cucumbers?
Use a 1 to 10 ratio of salt to water, bring it to a rolling boil, and pour it directly over the cucumbers without letting it cool.
Why do the cucumbers need to be weighed down so they do not float while fermenting?
If cucumbers float above the brine, they can easily become mushy or spoil, so weigh them down with a stone or plate to keep them completely submerged.
What is the best way to remove excess salt from pickled cucumbers?
Slice them 0.3 to 0.5 cm thick, soak in cold water for 30 minutes, and change the water three or four times to remove just enough salt for eating.
How do you achieve a crunchy texture in oiji muchim?
The key is to place the soaked pickled cucumbers in a cotton cloth and squeeze them with as much force as possible until no moisture remains.
