Quick Pickled Cucumbers (Oiji) & Recipes for Seasoned Oiji and Oiji Cold Soup
Quick Pickled Cucumbers (Oiji) & Recipes for Seasoned Oiji and Oiji Cold Soup
#SumineBansan #SummerKimchi #SummerFood #QuickPickling #HowToMakeOiji #SeasonedOiji #OijiColdSoup #SummerDishRecommendation
Introducing a recipe for quick-pickled cucumbers (Oiji) that’s perfect for those hot summer days when you lose your appetite, along with delicious recipes for seasoned Oiji and refreshing Oiji cold soup! This method allows you to make Oiji in just 5 days, compared to the usual 10 days, thanks to a simple secret from Sumine Bansan. Enjoy the wonderfully chewy texture and the perfect balance of sweet, sour, and salty flavors in seasoned Oiji, and the incredibly refreshing Oiji cold soup! Make these quintessential summer dishes easily at home.
Ingredients for Pickling Cucumbers (Oiji)- 20 cucumbers
- 700ml soju (Korean rice wine)
- 5 cups coarse salt
- 10 dried chili peppers
Ingredients for Seasoned Oiji- 15 pieces of pickled Oiji
- 4 Tbsp gochugaru (Korean chili powder)
- 1 Tbsp minced garlic
- 2 Tbsp chopped green onion
- 5 Tbsp vinegar
- 2 Tbsp sugar
- 2 Tbsp sesame oil
- 2 Tbsp toasted sesame seeds
Ingredients for Oiji Cold Soup- 5 pieces of pickled Oiji
- 5 Tbsp vinegar
- 3 cloves garlic (thinly sliced)
- 3 Tbsp chopped green onion
- 3 Cheongyang chili peppers (sliced diagonally)
- 1 Tbsp gochugaru (Korean chili powder)
- Water (cold water or bottled water)
- 15 pieces of pickled Oiji
- 4 Tbsp gochugaru (Korean chili powder)
- 1 Tbsp minced garlic
- 2 Tbsp chopped green onion
- 5 Tbsp vinegar
- 2 Tbsp sugar
- 2 Tbsp sesame oil
- 2 Tbsp toasted sesame seeds
Ingredients for Oiji Cold Soup- 5 pieces of pickled Oiji
- 5 Tbsp vinegar
- 3 cloves garlic (thinly sliced)
- 3 Tbsp chopped green onion
- 3 Cheongyang chili peppers (sliced diagonally)
- 1 Tbsp gochugaru (Korean chili powder)
- Water (cold water or bottled water)
Cooking Instructions
Step 1
First, wash the cucumbers thoroughly. It’s important to rinse them carefully to remove any residual pesticides or dirt.
Step 2
Before pickling, the most crucial step is to completely dry the cucumbers. Use paper towels to ensure not a single drop of water remains. Any residual moisture can cause the Oiji to become mushy.
Step 3
Place the dried cucumbers into a clean, sturdy plastic bag (like those used for kimchi). Sprinkle coarse salt evenly over the cucumbers. Then, gently roll the cucumbers within the bag so that the salt coats them thoroughly. Don’t worry if it seems like a lot of salt; it’s better to be too salty initially. You can adjust the saltiness later by soaking the Oiji in water. If it’s too bland, the cucumbers are more likely to spoil.
Step 4
Add the dried chili peppers to the bag with the cucumbers and salt, then pour in the soju. Soju helps preserve the Oiji and removes any unwanted odors.
Step 5
Press out as much air as possible from the bag and seal it tightly. Ensure the seal is secure to prevent any leaks. Place heavy objects, such as stones, on top of the sealed bag, pressing down evenly. I placed the sealed bag inside the largest kimchi container, weighted it down with stones, closed the lid, then flipped it and weighted it down again. This method helps the cucumbers pickle properly.
Step 6
While the original recipe suggests 4 days, it’s best to check the Oiji’s progress. Mine hadn’t turned sufficiently yellow or wrinkled after 4 days, so I let it ferment for an additional 7 days. The result is this appetizing, yellowish pickled cucumber.
Step 7
Let’s start with making the seasoned Oiji. Slice the pickled Oiji into bite-sized pieces. Squeeze out as much liquid as possible from the sliced Oiji by hand; this is the secret to achieving a delightfully chewy texture. In a bowl, combine the squeezed Oiji with gochugaru, minced garlic, chopped green onion, vinegar, sugar, sesame oil, and sesame seeds. Mix well by hand, ensuring the seasoning is evenly distributed.
Step 8
Your perfectly seasoned Oiji is ready! This dish can be stored in the refrigerator and enjoyed for a considerable time. The crisp, chewy texture and the refreshing sweet, sour, and salty taste make it an excellent side dish for rice.
Step 9
Now, let’s make the quintessential summer dish: Oiji cold soup. Place the sliced Oiji in a bowl or container. Add vinegar, sliced garlic, chopped green onion, diagonally sliced Cheongyang chili peppers, and gochugaru. Pour in cold water and mix well. The flavor of Oiji cold soup relies entirely on the tanginess of the vinegar. Adjust the vinegar to your preferred level of sourness. A good amount of sourness is essential to truly enjoy the refreshing taste of this dish.
