Korean Seasoned Cucumber Pickle Salad
Quick answer
- Active time
- 15 min
- Waiting
- See the steps
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Oiji are cucumbers put down in brine for a month or more in summer, when cucumbers are everywhere, and they come out with a firm, chewy crunch nothing like a fresh one.
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Straight from the brine they are too salty. The slices soak in cold water for about 30 minutes, though a bite of one slice tells you more than the timer.
Ingredients
Instructions
- 1
Rinse 300 g of oiji briefly under cold running water, then slice it into thin 2 mm diagonal pieces.
For faster seasoning absorption, cut it into fine strips instead, while keeping the same total amount.
- 2
Soak the sliced oiji in cold water for 30 minutes, then taste one piece.
If it still tastes harshly salty, soak it up to 30 minutes longer until it is salty enough for rice but not overpowering.
- 3
Drain the oiji in a sieve, then squeeze it firmly with both hands or a clean cloth.
Stop when almost no liquid drips out, because leftover moisture will thin the seasoning and weaken the chewy texture.
- 4
In a bowl, mix 1 tablespoon gochugaru, 1 teaspoon minced garlic, 1 teaspoon sugar, and 1 tablespoon vinegar before adding the cucumber. Stir until the sugar grains disappear so the dressing coats evenly.
- 5
Add the squeezed oiji to the bowl and toss gently with your fingertips.
Once the red seasoning is evenly distributed, stop pressing and mixing, because overworking the cucumber can draw out more moisture.
- 6
Finish with 1 teaspoon sesame oil, 15 g sliced green onion, and 1 teaspoon sesame seeds, then toss once more.
Rest for 5 minutes so the flavor settles, and serve chilled or at room temperature.
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