Chewy Soy-Braised Cucumbers
Chewy Soy-Braised Cucumbers
Kim So-hyung’s Firm Soy-Braised Cucumbers, Made in 3 Days Without Water
The season for pickled cucumbers (oiji) is here! However, some people find cucumbers too cooling for their bodies and experience stomach issues when consuming too much. That’s why I prefer making soy-braised cucumbers, a recipe from Korean medicine doctor Kim So-hyung. They have an excellent chewy texture, are not overly salty, and the harmony of soy sauce and chili peppers creates a wonderful flavor profile that makes them delicious to eat even without soaking out the saltiness. Adding chili peppers is said to balance the cooling nature of the cucumbers without making them too spicy.
Ingredients- 50 pickling cucumbers (preferably not too large)
- 10 Korean green chilies (Cheongyang peppers)
Brining Sauce- 1.5 liters (1500ml) regular soy sauce
- 500g sugar
- 500ml vinegar
- 1.5 liters (1500ml) regular soy sauce
- 500g sugar
- 500ml vinegar
Cooking Instructions
Step 1
To create chewy and firm soy-braised cucumbers, prepare 50 pickling cucumbers of medium size. Avoid very large cucumbers as they tend to have a higher water content.
Step 2
Thorough washing is key to the flavor of your pickled cucumbers. Gently scrub the surface of each cucumber with a soft scouring pad or baking soda to remove any spines, ensuring not to bruise them. Wash them meticulously. Proper cleaning prevents the cucumbers from becoming mushy and helps them stay fresh for longer.
Step 3
Prepare the 10 Korean green chilies by making lengthwise slits. This allows their spicy essence to infuse beautifully into the brining sauce. About 2-3 slits per chili will help release their flavor effectively.
Step 4
Now, let’s make the delicious brining sauce! Measure out 1.5 liters (1500ml) of regular soy sauce, 500g of sugar, and 500ml of vinegar. This balanced ratio will result in wonderfully flavored pickled cucumbers.
Step 5
Combine the prepared soy sauce, sugar, vinegar, and the slit Korean green chilies in a pot. Bring the mixture to a boil over medium heat, stirring until the sugar is completely dissolved. Once it starts boiling, reduce the heat slightly.
Step 6
Briefly blanch each of the cleaned cucumbers in the boiling water for just 3 seconds. The goal is to lightly scald them without cooking them through, preserving their crisp, chewy texture. Be careful not to over-blanch, as this will make them soft.
Step 7
Immediately after blanching, place the cucumbers snugly into your pickling container, layering them tightly. Packing them closely will help minimize empty space as they shrink during the brining process.
Step 8
Allow the hot brining sauce to cool down slightly before pouring it evenly over the cucumbers in the container. Ensure the sauce covers all the cucumbers sufficiently.
Step 9
It’s important to keep the cucumbers submerged in the sauce. Use a pickling weight or a heavy plate placed on top of the cucumbers. Close the lid and let them ferment at room temperature for 3 days. It’s best to store them in a cool, dark place away from direct sunlight.
Step 10
After 3 days, you’ll notice that water has been drawn out from the cucumbers, and they are now well-submerged in the brining sauce. Your delicious soy-braised cucumbers are ready to be enjoyed! Store them in the refrigerator and savor their flavor.
