Chili Oil Oiji Muchim (Seasoned Pickled Cucumbers)
A side dish of pickled cucumbers tossed with chili oil in the style of Chinese zha cai.
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 borrows the style of Chinese seasoned zha cai, using chili oil to bring out a spicy, fragrant flavor. Thickly sliced pickled cucumbers are squeezed thoroughly dry before seasoning, highlighting their signature crunchy texture. It cuts through richness, making it the perfect pairing for greasy meat dishes or ramyeon.
- Servings
- about 3–4 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Pickled cucumber (oiji)2
- Onion1/4
- Large green onion (daepa)a little (white part)
Seasoning
- Chili oil2 tbsp
- Corn syrup (mulyeot)1 tbsp
- Minced garlic1/2 tsp
- Toasted sesame seeds1/2 tbsp
Steps
Prepare the ingredients
Here are 2 well-fermented pickled cucumbers (oiji).
I put up about a bundle of them before the monsoon season using the waterless pickling method.
You will need 1/4 onion and a little bit of the white part of a large green onion (daepa).
Slice the ingredients
Julienne the pickled cucumbers fairly thick rather than too thin to keep a good texture.
Finely julienne the onion and large green onion.
Remove salt and squeeze out liquid
Soak the julienned pickled cucumbers in water until they reach a comfortable level of saltiness.
Squeeze them very firmly with a cheesecloth or your hands, just like wringing out pickled cucumbers.
In a bowl, add the pickled cucumbers, onion, large green onion, 2 tbsp chili oil, 1 tbsp corn syrup (mulyeot), 1/2 tsp minced garlic, and 1/2 tbsp toasted sesame seeds, then toss gently by hand.
Since the cucumbers already have saltiness and acidity, I only added a bit of corn syrup, but taste it and adjust any seasoning you feel is missing.
Finish
The crunchy texture of the pickled cucumbers pairs wonderfully with the fragrant chili oil.
Chewing on the small amount of onion and green onion leaves your palate clean and refreshed.
It is delicious served in place of kimchi when having meat dishes or soups.
If you have pickled cucumbers at home, try tossing them in this unique way.
Ppunwife's tips
- Julienne the cucumbers fairly thick rather than too thin to maintain good texture.
- Since the pickled cucumbers already carry sourness and saltiness, I only added a little corn syrup, but taste and adjust any seasonings as needed.
FAQ
How thick should I slice the pickled cucumbers?
To bring out their distinctive crunchy texture, it is best to julienne them into thicker matchsticks rather than shredding them too finely.
How do I control the saltiness of the pickled cucumbers?
Soak the julienned pickled cucumbers in water until the saltiness drops to a pleasant level, then squeeze out as much moisture as you can using a cheesecloth or your hands.
What dishes go well with this?
Because it cleanses the palate, it pairs great in place of kimchi with ramyeon, greasy meat dishes, or rich soups.
Can I use another sweetener instead of corn syrup? AI-generated
Generally, you can substitute oligosaccharide syrup or sugar, adjusting the amount to your taste.
