How to Make Oi-Jangajji Muchim (Spicy Pickled Cucumber Salad)

Introduction

Oi-Jangajji Muchim is a spicy, tangy Korean side dish made from pickled cucumbers. This dish is perfect for adding a burst of flavor to your meals and is a great way to enjoy cucumbers in a new and exciting way. Here’s a step-by-step guide on how to make this delicious side dish at home.

Ingredients

• Pickled cucumbers (Oi-Jangajji): 5-6 pieces
• Korean chili powder (Gochugaru): 2 tablespoons
• Garlic: 2 cloves, minced
• Green onion: 2 stalks, chopped
• Sesame seeds: 1 tablespoon
• Sesame oil: 1 tablespoon
• Soy sauce: 1 tablespoon
• Sugar: 1 teaspoon
• Rice vinegar: 1 tablespoon (optional, for extra tanginess)

Instructions

1. Prepare the Pickled Cucumbers
   • If your pickled cucumbers are whole, slice them into thin rounds or half-moons.
   • Rinse the cucumber slices in cold water to remove excess salt. If they are too salty, soak them in water for about 10 minutes, then drain and squeeze out excess water.
2. Make the Seasoning Mix
   • In a large bowl, combine 2 tablespoons of Korean chili powder, 2 minced garlic cloves, 2 chopped green onions, 1 tablespoon of sesame seeds, 1 tablespoon of sesame oil, 1 tablespoon of soy sauce, and 1 teaspoon of sugar.
   • If you prefer a tangier flavor, add 1 tablespoon of rice vinegar to the mix.
   • Mix everything well to create a uniform seasoning paste.
3. Mix the Cucumbers with Seasoning
   • Add the sliced and drained cucumbers to the bowl with the seasoning mix.
   • Toss the cucumbers thoroughly in the seasoning, ensuring each piece is evenly coated.
   • Let the mixture sit for about 10-15 minutes to allow the flavors to meld together.
4. Serve and Enjoy
   • Transfer the Oi-Jangajji Muchim to a serving dish.
   • Sprinkle a few more sesame seeds on top for garnish if desired.
   • Serve immediately as a side dish with rice, meat, or other Korean dishes.

Tips

• Adjust the amount of chili powder according to your spice preference.
• For a sweeter touch, you can add a bit more sugar.
• This dish can be stored in the refrigerator for a few days, but it is best enjoyed fresh.

Conclusion

Oi-Jangajji Muchim is a flavorful and spicy addition to any meal. It’s easy to make and a great way to use pickled cucumbers. This dish adds a delicious tang and crunch that pairs well with a variety of main courses. Give it a try and enjoy the vibrant flavors of Korean cuisine at home!