Oiji Muchim (Spicy Seasoned Cucumber Pickles)
A simple side dish made with Korean cucumber pickles, oiji!
Servings: 8
Ingredients
- 3 oiji (Korean pickled cucumber- 6 if using short kirby pickled cucumbers
- 1-1/2 tablespoons gochugaru 고추가루, Korean red chili pepper flakes
- 1/2 teaspoon minced garlic
- 1 or 2 teaspoons sugar
- 1 tablespoon oligodang (올리고당) or maesilcheong (매실청, Korean plum syrup) or 1/2 tablespoon honey
- 1 small fresh chili pepper red or green, finely chopped - optional
- 1 tablespoon sesame oil
- 1 tablespoon chopped scallion
- 1 teaspoon roasted sesame seeds
Instructions
- Thinly slice the cucumber pickles.
- Soak the pickle slices in water until oiji reaches the desired salt level, about 10 minutes depending on your pickles.
- Drain and tightly squeeze the pickles between your palms to remove as much liquid as possible. You may have to squeeze them several times.
- Add the remaining ingredients, except the scallion and sesame seeds, and mix everything very well until the pickles are evenly coated with gochugaru. Finish with tossing in the scallion and sesame seeds.
Notes
Oiji muchim can be kept well in the fridge for 4 to 5 days. If you want to keep it longer, don't add sesame oil until serving.