Crunchy Oiji Muchim (Seasoned Pickled Cucumbers)
A crunchy summer side dish of thinly sliced pickled cucumber soaked to remove excess salt and tossed in a sweet, tangy, and spicy seasoning.
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 side dish is made by soaking thinly sliced pickled cucumber in water to draw out excess salt, squeezing out all the moisture, and tossing it with seasonings. Gochugaru, vinegar, and corn syrup come together with its signature crunchy texture and sweet-and-sour flavor to wake up your appetite on hot days.
- 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
- Vinegar1 tbsp
- Toasted sesame oil1/2 tbsp
- Toasted sesame seeds1 tbsp
- Soak in water for about 10 minutes, changing the water occasionally, to remove excess salt.
- Adjust the time depending on how salty the pickled cucumbers are, and once the salt level is comfortable to eat on its own, squeeze out the moisture using cheesecloth or your hands.
Steps
Prepare the ingredients
Here are 4 pickled cucumbers made without water.
Slice the pickled cucumbers
Trim off both ends and slice them into thin rounds about 3 mm thick.
Soak in water for about 10 minutes, changing the water occasionally, to remove excess salt.
Adjust the time depending on how salty the pickled cucumbers are, and once the salt level is comfortable to eat on its own, squeeze out the moisture using cheesecloth or your hands.
Season the pickled cucumbers
Add 1 tbsp gochugaru, 3 tbsp minced green onion, 1/2 tbsp minced garlic, 1 tbsp corn syrup, and 1 tbsp vinegar, then toss well so the seasoning coats the pickled cucumber evenly.
Taste it and add salt if it is too bland, or add more vinegar or sugar to your taste.
Finish by mixing in 1/2 tbsp toasted sesame oil and 1 tbsp toasted sesame seeds.
Finish
Tasting the freshly seasoned pickled cucumber instantly revives your appetite.
Even after seasoning 4 pickled cucumbers, the portion is small enough to leave you wanting more.
The fun, crunchy bite and the deep aftertaste of fermented pickled cucumber make it impossible to put your chopsticks down.
You have to roll rice into cold barley tea.
Topping each bite with pickled cucumber will make an entire bowl of rice disappear in an instant.
Related post on the blog (Korean)blog.naver.com/ppunwife/224289875679
Ppunwife's tips
- Taste it and add salt if it is too bland, or add more vinegar or sugar to your taste.
FAQ
How do you remove the saltiness from pickled cucumbers?
Soak the thinly sliced pickled cucumbers for about 10 minutes while changing the water, adjusting the time based on how salty they are.
How thick should I slice the pickled cucumbers?
Trim off both ends and slice them into thin rounds about 3 mm thick.
How do I adjust the seasoning if it tastes too bland?
Taste it and add salt if it is bland, and you can also add more vinegar or sugar to suit your preference.
Can I use oligosaccharide syrup instead of corn syrup? AI-generated
Generally, you can use an equal amount of oligosaccharide syrup in place of corn syrup for sweetness.
