Crunchy Oiji Muchim (Seasoned Pickled Cucumbers) Side Dish
A seasoned pickled cucumber side dish made crunchy by thoroughly squeezing out all the moisture and tossing 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 →
Thinly slice pickled cucumbers, soak them in cold water to draw out the saltiness, and squeeze out as much moisture as possible, which is key to a crunchy texture. Lightly tossed with basic seasonings like Korean chili flakes, corn syrup, and toasted sesame oil, it makes an appetizing side dish.
- Servings
- 3–4 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Pickled cucumber (oiji)4
Seasoning
- Gochugaru (Korean chili flakes)1 tbsp
- Minced green onion2 tbsp
- Minced garlic1/2 tbsp
- Corn syrup (mulyeot)1 tbsp
- Toasted sesame oil1/2 tbsp
- Toasted sesame seeds1/2 tbsp
- Soak the sliced pickled cucumbers in cold water for 30 minutes to 1 hour, changing the water occasionally to remove excess salt.
Steps
Slice the pickled cucumbers
I took out the batch made with 25 white cucumbers that cured in 5 days and had been kept in the refrigerator.
If pressed firmly with a plate or pressing stone, you can enjoy them for over 1 year without any change in flavor.
Thinly slice 4 pickled cucumbers to a thickness of about 0.5 cm. Avoid slicing them too thin so they retain a nice chewy crunch once seasoned.
Preparing pickled cucumbers
Prepare the pickled cucumbers
Soak the sliced pickled cucumbers in cold water to draw out the salt.
Change the water occasionally and let them sit for 30 minutes to 1 hour until the saltiness reaches a palatable level, then place them in a cotton pouch and wring it out with all your might to remove the moisture.
This step is the most tiring, but because the texture depends on how thoroughly moisture is removed, it is best to squeeze out as much water as possible.
Seasoning the pickled cucumbers
Season the pickled cucumbers
To the squeezed pickled cucumbers, add 1 tbsp gochugaru (Korean chili flakes), 2 tbsp minced green onion, 1/2 tbsp minced garlic, 1 tbsp corn syrup (mulyeot), 1/2 tbsp toasted sesame oil, and 1/2 tbsp toasted sesame seeds, then toss well so the seasonings absorb evenly.
Since the pickling brine contained vinegar, a tangy taste remains, so I did not add vinegar. You can taste and add more seasoning according to your preference.
Ppunwife's tips
- Avoid slicing them too thin so they retain a nice chewy crunch once seasoned.
- Because the texture depends on how thoroughly moisture is removed, it is best to squeeze out as much water as possible.
FAQ
How do I reduce the saltiness of pickled cucumbers?
Soak the sliced pickled cucumbers in cold water for 30 minutes to 1 hour, changing the water occasionally, until they reach a suitable level of saltiness.
Is there a trick to achieving a crunchy, chewy texture?
Slice the pickled cucumbers to a thickness of 0.5 cm so they are not too thin, place them in a cotton pouch, and wring it out forcefully to squeeze out as much moisture as possible for the best texture.
Why isn't vinegar added when tossing the cucumbers?
The pickling brine already contains vinegar, leaving a tart flavor behind, though you may taste and add more according to your preference.
