Crunchy Oiji Muchim (Seasoned Pickled Cucumbers)
A summer side dish tossed in seasoning after squeezing out the water thoroughly to bring out its crunchy texture.
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 summer side dish is made by thickly slicing well-ripened yellow pickled cucumbers, soaking them in cold water to draw out the salt, and squeezing out the moisture thoroughly. The key secret is to remove as much moisture as possible using a cotton cloth to give it a crunchy bite. Tossed gently with gochugaru, minced green onion, garlic, and toasted sesame oil, it is wonderful for reviving your appetite.
- Servings
- about 4–5 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Pickled cucumber (oiji)4
Seasoning
- Gochugaru (Korean chili flakes)1 tbsp
- Minced green onion3 tbsp
- Minced garlic1/2 tbsp
- Corn syrup (mulyeot)1 tbsp
- Toasted sesame oil1/2 tbsp
- Toasted sesame seeds1/2 tbsp
- Pickled cucumbers are quite salty, so soak them in cold water for 20 to 30 minutes, changing the water, to draw out the salt.
Steps
Slice the pickled cucumbers
Trim off both ends of the pickled cucumbers and slice them about 0.4 cm thick, not too thin, so you can enjoy their texture.
Remove the excess salt
Pickled cucumbers are very salty, so you need to soak them in cold water to remove the salt.
Change the water over 20 to 30 minutes, and when a bite tastes mild rather than salty, they are ready.
We will not add extra salt to the seasoning; the remaining saltiness here will season the dish.
Squeeze out the moisture
To get a crunchy texture, place them in a cotton cloth, twist with all your strength to squeeze out the water, and transfer to a bowl.
Finish the dish
Add all the seasoning ingredients to the pickled cucumbers and knead firmly so the flavors soak in well.
Taste and adjust the sweetness or acidity, and if it feels too bland, adjust with salt or soup soy sauce (guk-ganjang) to finish.
Even if 4 sliced pickled cucumbers look like a lot, once squeezed and seasoned the volume is not much.
It is gone in about two meals.
That makes it an even tastier, more precious side dish.
Ppunwife's tips
- For a crunchy texture, place them in a cotton cloth and twist firmly to squeeze out the water.
- Taste and adjust the sweetness or acidity, and if it feels too bland, finish by adjusting with salt or soup soy sauce (guk-ganjang).
FAQ
How do you remove the saltiness from pickled cucumbers?
Soak them in cold water for about 20 to 30 minutes, changing the water as you go, and draw out the salt until they taste mild when you take a bite.
How thick should you slice the pickled cucumbers to keep their texture?
Slice them about 0.4 cm thick, not too thin, so you can properly enjoy their crunchy texture.
What should I add if it tastes too bland after seasoning?
Taste it, and if it feels bland, adjust the seasoning by adding salt or soup soy sauce (guk-ganjang).
