3.222 Oiji Muchim

Cycle 3 – Item 222

14 (Tue) August 2012

Oiji Muchim

3.5

by Aunt T

at home

-Oksu, Seongdong, Seoul, Republic of Korea-

with W and DJ

Oiji is Korean pickled cucumber. Oi = cucumber. Ji = pickle.  Unlike European pickles that involve various spices, oiji is pickled in pure brine, resulting in a more austere flavor.  As the minimalism would suggest, it’s a classic Northern-style banchan.

In a southern twist, the pickles are sliced into cross-sections, seasoned (muchim) with garlic, scallions, sesame oil, red chili powder, and maybe sugar if otherwise too sour.

A simple at-home Korean spread.

On our recent getaway to the cabin, my Aunt T gave us a batch of her oiji muchim, made from organic cucumbers on her farm. Excellent stuff.

(See also GLOBAL FOOD GLOSSARY)

(See also RESTAURANTS IN KOREA)

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