Oiji Muchim (Spicy Seasoned Cucumber Pickles)

Method4 steps · about 15 min

1. 1

   Step 1: Thinly slice the 3 prepared long oiji OR the 6 prepared short Kirby cucumber pickles.

   Uses 3 prepared long oiji (Korean fermented cucumber pickles) · 6 prepared short Kirby cucumber pickles instead of 3 long oiji (optional)

   
2. 2

   Step 2: Soak the sliced pickles in fresh water until the salt level suits your taste, about 10 minutes depending on the pickles.

   Soak Pickles · 10 minUses Sliced fermented pickles · Fresh water, enough to soak and desalt sliced pickles

   
3. 3

   Step 3: Drain and tightly squeeze the pickles between your palms to remove as much liquid as possible. You may have to squeeze them several times.

   Uses Desalted sliced pickles, drained

   
4. 4

   Step 4: Mix the squeezed pickle slices with the 1 1/2 tbsp gochugaru, minced garlic (1/2 teaspoon), 1–2 tsp sugar, 1 tbsp oligodang or maesilcheong OR 1/2 tbsp honey, optional finely chopped fresh chili, and sesame oil (1 tablespoon) until evenly coated. Finish by tossing in the chopped scallion (1 tablespoon) and roasted sesame seeds (1 teaspoon). Choose one syrup or honey route, not both.

   Uses Tightly squeezed pickle slices · 1 1/2 tablespoons gochugaru · 1/2 teaspoon minced garlic · 1–2 teaspoons sugar · 1 tablespoon oligodang (올리고당) or maesilcheong (매실청, Korean plum syrup) (or 1/2 tablespoon honey) · 1/2 tablespoon honey instead of the syrup (optional) · 1 small fresh chili pepper (red or green, finely chopped - optional) · 1 tablespoon sesame oil