Kim Dae-seok's Oiji Muchim
A refreshing summer side dish that makes a perfect companion for rice, made by thoroughly squeezing the moisture from well-aged pickled cucumber and mixing it with chili powder, green onion, and a light drizzle of sesame oil for a crisp, rich, and satisfying texture.
Ingredients needed 2 servings
Recipe
Cooking tips
- If any moisture remains in the pickled cucumber, it will gradually seep out after mixing, ruining the desired crisp, chewy texture—squeeze firmly and thoroughly.
- Avoid removing all saltiness, as this also strips away the unique savory, refreshing umami of the pickle; taste after about 20 minutes and adjust accordingly.
- Using too much sesame oil will make the dish heavy and greasy, dulling the refreshing crispness of the cucumber—use only half a tablespoon for a light finish.
Recommended for
- Those seeking a simple breakfast side dish to revive their appetite during hot summer days with a sweet-salty kick.
- People who want to enjoy perfectly fermented summer pickled cucumbers at their crispest, with a bold, spicy-sweet flavor.
- Anyone looking to quickly prepare a satisfying meal in just five minutes without long fermentation or cooking.
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