Korean Spicy Seasoned Pickles - Oiji Muchim

Anonymous

8 Sep, 2020

Korean Spicy Seasoned Pickles (Oiji Muchim) are the kind of bright, crunchy side dish that instantly wakes up a meal. Made by slicing salty pickled cucumbers (oiji) and tossing them with a punchy seasoning—think gochugaru (Korean red pepper flakes), garlic, scallions, and sesame—this classic banchan delivers a bold balance of spicy, tangy, and lightly sweet flavors.

What makes Oiji Muchim so loved in Korean home-style cooking is how effortlessly it cuts through richer foods and adds texture to the table. One bite is crisp and refreshing, the next is satisfyingly savory, with that signature Korean heat that builds without overwhelming.

Best of all, this is a beginner-friendly Korean cucumber side dish: no fancy equipment, no complicated techniques, and it comes together quickly once the oiji is prepped. If you’re building a Korean meal at home, Korean spicy seasoned pickles are an easy, reliable way to add color, crunch, and big flavor—fast.

Korean pickles (Oiji): These are the stars of the show—salty, tangy, and crunchy. Homemade is where it’s at (check the notes if you’re making them yourself), but if you’re hitting up a Korean market, that’ll do too. Just make sure they’ve got that good pickle vibe going.
Stalks of celery: Forget green onions for a sec—I’m using celery here. Chop it up fine for that crisp snap and a little peppery kick to mix things up.
Black sesame seeds: You’ll want these toasted ‘til they’re nice and fragrant. They’re nuttier than the regular ones and look badass sprinkled on top.
Gochugaru (Korean red pepper flakes): This is non-negotiable—it’s that bright, smoky spice that screams Korean flavor. Don’t skimp!
Honey + 1/2 teaspoon maple syrup: White sugar’s out; I’m going with honey for that floral sweetness and a touch of maple syrup for a warm, cozy twist. Trust me, it’s next-level.
Freshly grated ginger: Garlic’s cool, but I’m all about ginger here—grate it fresh for a zesty, spicy punch that wakes everything up.
Toasted walnut oil: Swapping sesame oil for this—it’s got that rich, nutty thing going on, but feels a little fancy, you know?

Oh, and you’ll need a few basics too: a bowl to mix it all in, a knife for chopping, maybe a grater for the ginger, and some water to rinse and soak those pickles. That’s it! You’re ready to throw this together and make something that’s spicy, sweet, and totally your own take on Oiji Muchim. Let’s do this!

View this post on Instagram

A post shared by Everyday Recipes (@everydayrecips)

Oiji Muchim - 오이지 무침 Korean Spicy Seasoned Pickles)

Oiji Muchim, or Korean Spicy Seasoned Pickles, is a fantastic mix of crunchy, tangy, and spicy flavors that hit all the right spots.

Servings: 3

Print Recipe Pin Recipe

INGREDIENTS

6 Korean pickles (Oiji)
2 teaspoons minced garlic
2 green onions
1 tablespoon Korean red pepper flakes (gochugaru)
2 teaspoons sesame oil
1 tablespoon roasted sesame seeds
2 teaspoons white sugar

INSTRUCTIONS

Rinse the Pickles: Rinse your Korean pickles (Oiji) under running water to remove surface salt. Trim the ends, then slice into thin discs (about 0.5 cm thick). Taste a slice to assess the saltiness—it should be strong, as it’s a pickle, but we’ll adjust it next.

Soak Briefly: Place the sliced pickles in a bowl of filtered water for exactly 10 minutes (set a timer!). This softens the saltiness just enough without washing away the sweet-salty-vinegar essence. Taste a slice after 10 minutes—it should still be salty but not overwhelmingly so. If it’s still too intense, soak for another 5 minutes, but no more than 15 minutes total.

Drain and Squeeze: Strain the pickles in a colander, then gently squeeze them between your hands to remove excess water. Be gentle—over-squeezing will make them limp and dilute the flavor.

Mix the Seasoning: In a medium bowl, combine the drained pickles with the chopped green onions, roasted sesame seeds, Korean red pepper flakes, brown sugar, minced garlic, sesame oil, soy sauce, and rice vinegar. Toss everything together until the pickles are evenly coated. The brown sugar will give a slightly sticky, caramel-like coating, while the soy sauce and vinegar add savory and tangy notes.

Taste and Adjust: Sample a piece. If it needs more heat, sprinkle in extra gochugaru. For more sweetness, add a pinch of brown sugar. If it’s too dry, drizzle in a tiny bit more sesame oil. Let it sit for 5 minutes to let the flavors meld.

Serve: Enjoy as a banchan (side dish) with rice or as a standalone snack. Store leftovers in an airtight container in the fridge—it’ll keep for a few days and might even taste better the next day as the flavors settle.

NOTES:

Homemade Oiji: For the best results, make your own Korean pickles by salting fresh cucumbers and fermenting them in a brine (water, salt, and sometimes vinegar or sugar) for 2-4 weeks. Store them in the fridge for months—they’re perfect for pulling out whenever you crave this dish.

Store-Bought Option: If you’re using store-bought Oiji, they might be softer and less fresh. Check the salt level carefully, as commercial versions can vary widely.

Twist Explanation: The brown sugar, soy sauce, and rice vinegar shift the flavor profile slightly—less purely sweet and more complex with umami and a bright finish. It’s still unmistakably Oiji Muchim but with a personal flair.

Tried this recipe?Let me know how it was?