3oiji (Korean pickled cucumber- 6 if using short kirby pickled cucumbers
1-1/2tablespoonsgochugaru고추가루, Korean red chili pepper flakes
1tablespoonoligodang올리고당 or corn syrup (or more sugar)
1small fresh chili pepperred or green, finely chopped - optional
1teaspoonroasted sesame seeds
Thinly slice the cucumber pickles.
Soak the pickle slices in water until not too salty to eat as is, 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.
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.