Crispy & Quick! Easy Oi-Jji Muchim Made in One Day
Homemade Oi-Jji Pickles Recipe: A Complete Guide from Pickling to Seasoning
Hello everyone! Today, I’m excited to share a special Oi-Jji (Korean pickled cucumber) recipe from the Kim Jin-ok’s Kitchen blog. Typically, Oi-Jji is made by pickling whole cucumbers, but this recipe involves slicing them first, which means you can enjoy delicious, crispy Oi-Jji in just one day! Plus, you won’t have to worry about the common white mold that sometimes forms during pickling, guaranteeing a 100% success rate even for beginners. The texture and flavor are truly exceptional, making it a perfect side dish for any meal. Let’s get started on making this easy and delicious Oi-Jji muchim in just one day!
**Oi-Jji Ingredients:**
– 5 Korean cucumbers (Baek-oi)
– 150ml Oligodang (corn syrup or rice syrup)
– 70ml Coarse sea salt
– 100ml Vinegar
**Oi-Jji Muchim Seasoning Ingredients:**
– 1 Tbsp Minced garlic
– 2 Tbsp Ground sesame seeds
– 2 Tbsp Sesame oil
– 2 Tbsp Gochugaru (Korean red pepper flakes)
– A pinch of fine sea salt
– A little Oligodang
(Measurements are based on a standard Korean tablespoon)
**Tip:** Adjust the seasoning for the Oi-Jji muchim based on how salty the pickled cucumbers are.
**Pro Tip:** If you prefer a more yellow-hued Oi-Jji, let it ferment for an additional two days. To store the finished Oi-Jji for a longer period, place it in a container with its brine once it turns yellow and refrigerate.
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Oi-Jji Ingredients
- 5 Korean cucumbers (Baek-oi)
- 150ml Oligodang (corn syrup or rice syrup)
- 70ml Coarse sea salt
- 100ml Vinegar
Cooking Instructions
Step 1
First, wash the 5 Korean cucumbers thoroughly under running water. After washing, it’s crucial to pat them completely dry using a clean kitchen towel or paper towel. Trim off both ends of the cucumbers, then slice them to a suitable thickness, similar to how you’d prepare regular Oi-Jji. Be careful not to slice them too thinly, as this can affect the crispiness.
Step 2
Place the sliced cucumbers into a large bowl. Add the 150ml of Oligodang, 70ml of coarse sea salt, and 100ml of vinegar. Gently mix everything together to ensure the seasonings coat the cucumbers evenly. Once mixed, cover the bowl completely with a lid. Let it ferment at room temperature for about one day. During this time, stir the cucumbers once or twice to ensure the seasoning penetrates uniformly and the color changes beautifully. Initially, the cucumbers will be green, but after about a day of fermentation, they will start to turn a delicious yellowish hue. That’s when your Oi-Jji is ready to be enjoyed.
**Fermentation Tip:** When fermenting at room temperature, it’s best to place the bowl in a cool spot, like on a dining table, away from direct heat.
Step 3
Here’s the Oi-Jji after fermenting for one day. You’ll notice that a lot of moisture has been released from the cucumbers, and they’ve taken on an appetizing yellow color. If you desire an even deeper yellow hue, you can let it ferment for another day at room temperature. This finished Oi-Jji can be enjoyed as is, or you can drain it, add water, sesame seeds, chopped green onions, and chili peppers to make a refreshing Oi-Jji cold soup – it’s incredibly delicious! However, today we’ll be using it to make a flavorful Oi-Jji muchim.
**Storage Tip:** If you want to store the yellowish Oi-Jji for an extended period, place it and its brine into an airtight container and refrigerate. This will help keep it fresh for a long time.
Step 4
After fermenting, drain the Oi-Jji and rinse it lightly under running water to remove some of the saltiness. Pour enough water into a bowl to fully submerge the Oi-Jji. Let it soak for about 10 to 15 minutes to reduce the saltiness. The soaking time isn’t fixed; after about 10 minutes, take out a piece of Oi-Jji and taste it. Once it reaches your preferred saltiness, drain it in a colander. I personally soaked mine for about 15 minutes.
Step 5
Place the drained Oi-Jji into a clean kitchen towel and gently squeeze out any excess water. Transfer the squeezed Oi-Jji to a bowl. Now it’s time to add the seasonings for the Oi-Jji muchim. Add 1 Tbsp of minced garlic, 2 Tbsp of ground sesame seeds, 2 Tbsp of sesame oil, and 2 Tbsp of gochugaru. Gently mix and massage everything together until well combined. After mixing, taste the Oi-Jji and add more seasoning if needed, depending on its saltiness. I added a pinch of fine sea salt and a little Oligodang to suit my taste. The amount of seasoning can be adjusted based on how salty the Oi-Jji is and your personal preference. Enjoy your delicious homemade Oi-Jji muchim!
