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–+ servings
Red spicy seasoned Korean pickle slices
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5 from 6 votes

Oiji Muchim (Spicy Seasoned Cucumber Pickles)

A simple side dish made with Korean cucumber pickles, oiji!
Prep Time15 mins
Cook Time5 mins
Course: Side Dish
Cuisine: Asian, Korean
Servings: 8
Author: Hyosun

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
  • 1/2 tablespoon sugar
  • 1 tablespoon oligodang 올리고당 or corn syrup (or more sugar)
  • 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.
    Korean cucumber pickle being cut into thin slices
  • Soak the pickle slices in water until not too salty to eat as is, about 10 minutes depending on your pickles.
    Korean pickled cucumber slices being soaked in water
  • Drain and tightly squeeze the pickles between your palms to remove as much liquid as possible. You may have to squeeze them several times.
    Squeezing out water from pickle slices
  • 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.
    Seasoning the cucumber slices

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.