Kim Dae-seok's Oiji Muchim

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.