Oiji Muchim (Spicy Seasoned Cucumber Pickles)

Check ingredients as you prepare them. These checks stay on this page.

• 3 each oiji (Korean pickled cucumber- 6 if using short kirby pickled cucumbers
  Ingredient note

  Source: 3 oiji (Korean pickled cucumber- 6 if using short kirby pickled cucumbers
• 1 tablespoons gochugaru (고추가루, Korean red chili pepper flakes)
  Ingredient note

  Source: 1-1/2 tablespoons gochugaru (고추가루, Korean red chili pepper flakes); upper source range endpoint used for shopping.
• 1/2 teaspoon minced garlic
  Ingredient note

  Source: 1/2 teaspoon minced garlic
• 1 each or 2 teaspoons sugar
  Ingredient note

  Source: 1 or 2 teaspoons sugar
• 1 tablespoon oligodang (올리고당) or maesilcheong (매실청, Korean plum syrup) (or 1/2 tablespoon honey)
  Ingredient note

  Source: 1 tablespoon oligodang (올리고당) or maesilcheong (매실청, Korean plum syrup) (or 1/2 tablespoon honey)
• 1 each small fresh chili pepper (red or green, finely chopped - optional)
  Ingredient note

  Source: 1 small fresh chili pepper (red or green, finely chopped - optional)
• 1 tablespoon sesame oil
  Ingredient note

  Source: 1 tablespoon sesame oil
• 1 tablespoon chopped scallion
  Ingredient note

  Source: 1 tablespoon chopped scallion
• 1 teaspoon roasted sesame seeds
  Ingredient note

  Source: 1 teaspoon roasted sesame seeds
• As Needed Salt
  Ingredient note

  Required by source directions; authorized salt/pepper exception.

1. Thinly slice the cucumber pickles.
2. Soak the pickle slices in water until oiji reaches the desired salt level, about 10 minutes depending on your pickles.
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.
4. 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.