OIJI MUCHIM (SPICY SEASONED CUCUMBER PICKLES)
A simple side dish made with Korean cucumber pickles, oiji!
Provided by Hyosun
Categories Side Dish
Number Of Ingredients 9
Steps:
- 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 (KOREAN PICKLED CUCUMBERS)
Korean fermented cucumber pickles - crunchy with deep tangy flavor!
Provided by Hyosun
Number Of Ingredients 3
Steps:
- Rinse the cucumbers, and air dry or pat dry with a paper towel.
- Bring the water and salt to a boil, and continue to boil for 3 or 4 minutes.
- Place the cucumbers in a jar or a container (heat proof, BPA free). Pour the boiling water directly over the cucumbers, or you can put the cucumbers in the pot with the boiling water.
- Keep them entirely submerged in the water by weighing them down with a heavy plate or bowl. When the salt water has cooled down, close with the lid, and let stand at room temperature.
- After 2 to 3 days, pour the brine out into a large pot, and boil it for a few minutes. If there's a while film (golmaji) on the surface of the water, strain it out before boiling. Then, cool completely.
- Pour the cooled brine back over the cucumbers. Close with the lid, and ferment at room temperature for 5 to 7 days, and then refrigerate. The color of oiji should be between olive green and yellow at this point. They can be eaten, but the flavor will further develop with more time, 2 to 3 weeks to a few weeks.
- To serve, thinly slice the cucumber and soak in fresh water until the desired salt level is achieved. You can also cut the cucumber into about 2-inch logs and quarter each one lengthwise. Sprinkle with some gochugaru and/or sesame seeds and garnish with chopped scallion, if desired. You can also add a little bit of vinegar to taste and drop in a couple of ice cubes.
SPICY KOREAN CUCUMBER PICKLES (OI MUCHIM)
Steps:
- Squeeze the cucumber pieces firmly to release more water; doing this in small handfuls will be the most effective.
- Cover and chill the pickles for at least 30 to 60 minutes before serving.
Nutrition Facts : Calories 29 kcal, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 531 mg, Sugar 3 g, Fat 1 g, ServingSize 1 1/2 cups (6 servings), UnsaturatedFat 0 g
OI MUCHIM
Light, refreshing and quick to prepare, this spicy cucumber salad is the perfect addition to summer meals. It's a treat on its own but can also be added to sandwiches, noodle dishes and more.
Provided by Food Network Kitchen
Time 45m
Yield Makes about 1 1/2 cups
Number Of Ingredients 9
Steps:
- Toss the cucumber with the red pepper flakes, sugar and salt in a medium bowl until well combined. Cover with plastic wrap and let "cure" at room temperature, tossing halfway through, until the cucumber has softened and released some liquid, about 30 minutes. Transfer to a colander and drain well (do not rinse).
- Whisk together the rice wine vinegar, sesame oil, fish sauce and garlic until combined. Pour over the cucumber mixture, add the sesame seeds and toss until well combined. Enjoy immediately or refrigerate in an airtight container for up to 5 days.
JAPANESE-STYLE PICKLED CUCUMBER (SUNOMONO)
Quick and easy side dish to made that is extremely healthy and bursting with flavor!
Provided by Alex Mei
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Place Persian cucumbers in a bowl; add salt and mix well. Let sit until cucumbers release their juices, about 10 minutes. Squeeze excess juice from cucumbers and drain.
- Whisk rice vinegar, white sugar, soy sauce, and sesame oil together in a bowl until sugar is dissolved; pour over cucumbers. Marinate for 30 minutes. Garnish with sesame seeds.
Nutrition Facts : Calories 51.2 calories, Carbohydrate 8.9 g, Fat 1.8 g, Fiber 0.6 g, Protein 0.8 g, SaturatedFat 0.3 g, Sodium 329.4 mg, Sugar 7.2 g
FLASH KOREAN JAPANESE STYLE CUCUMBER AND DAIKON PICKLES
This is so simple. You use the equal amount of mirin, soy sauce, and rice vinegar as base for the pickle. My SIL's friend, Michelle brought this out for a dinner one night and I loved it because it was so simple to make. You can use any combination of cut up vegetable slices or chunks such as cucumbers, carrots, daikon, turnips, green beans, okra, etc. These pickles last in the refrigerator a long time - at least 6 months or so. As they age, the pickles will get stronger tasting - but I just love them that way! In addition to the main 3 pickle ingredients, you can add garlic, Korean chili peppers, Japanese chili peppers, sesame oil, kochujan, etc. I like to keep mine simple with garlic and Korean/Japanese red chili peppers only. As you eat the pickles, you can continue to add more fresh veggies to the jar. As time goes, the pickling brine will weaken from the liquids released by various vegetables and at some point in time needs to be redone. Serving is a total guess. Note: If you are using thick skinned American style cucumber, peel, seed and cut in half lengthwise first. If you are using Japanese, hothouse, or long thin cucumbers, no need to peel, seed, or cut in lengthwise first.
Provided by Rinshinomori
Categories Vegetable
Time 15m
Yield 3 3/4 cups, 30 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a glass jar with a screw on top or close fitting top.
- The vegetables will release liquids as they pickle. Shake them every now and then for the first 3-4 days.
- Keep in refrigerator and enjoy with Korean or Japanese themed meals. Great on barbecues.
Nutrition Facts : Calories 8.6, Sodium 294.2, Carbohydrate 1.4, Fiber 0.2, Sugar 0.5, Protein 0.7
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