Crispy Oiji (Korean Pickled Cucumber) Salad
How to Make Perfectly Crispy Oiji Without Water
While the traditional method involves boiling a saltwater brine, making Oiji without water is incredibly simple and convenient! Adding a splash of soju (Korean rice wine) prevents the formation of ‘golmaji’ (a white film caused by air contact) on kimchi or fermented pastes, preserving both flavor and longevity. I made 35 cucumbers into Oiji this time, using this waterless method. Cucumbers are especially delicious now compared to mid-summer, making it the perfect time to prepare this treat.
Main Ingredients
- 35 cucumbers
- 250g coarse sea salt
- 450g vinegar
- 450g sugar
- 200g soju
For Crispy Texture
- 700ml corn syrup (or rice syrup)
- 700ml corn syrup (or rice syrup)
Cooking Instructions
Step 1
In a large bowl, combine the coarse sea salt (250g), vinegar (450g), sugar (450g), and soju (200g). Stir well until the salt and sugar are completely dissolved. This ratio is key to the perfect Oiji flavor.
Step 2
Wash the cucumbers thoroughly and ensure they are completely dry. Pack them tightly, layer by layer, into an airtight container. Stacking them efficiently allows you to fit more cucumbers.
Step 3
Pour the pre-mixed brine (salt, vinegar, sugar, soju mixture) over the packed cucumbers, ensuring they are fully submerged. It’s important that all cucumbers are evenly coated with the liquid.
Step 4
Close the container and let it sit at room temperature for about 2 days. Flip the cucumbers over once or twice during this period to ensure the brine penetrates evenly. You’ll notice natural juices being released from the cucumbers.
Step 5
Oiji made without water typically develops its flavor and a suitable level of moisture after about 6 days. If you plan to use it like kimchi (in brine), you can refrigerate it with the collected liquid. (For Oiji Brine Soup)
Step 6
For Oiji intended for stir-frying or salads, thoroughly squeeze out as much liquid as possible. Letting them sit at room temperature for a bit after squeezing can help them soften slightly.
Step 7
Take about 15 of the squeezed Oiji and place them back into an airtight container. (The remaining Oiji can be stored as described in step 4).
Step 8
Now, it’s time to enhance the crispy texture. Generously pour 700ml of corn syrup over the Oiji, coating each piece evenly. You can use up to 800ml if you prefer a more pronounced syrupy glaze.
Step 9
You might worry it will be too sweet with this much syrup, but it’s not! The corn syrup works through osmosis, mellowing the saltiness of the Oiji and drawing out more moisture, which maximizes the crispiness. This preparation means you won’t need to add extra sugar or syrup when seasoning it later.
Step 10
After coating with corn syrup, refrigerate the Oiji for at least another day for optimal flavor. The next day, you’ll notice the Oiji has become wonderfully shriveled and firm. Take them out and use directly in your dish without rinsing.
Step 11
At this stage, when you gently squeeze the Oiji, only a drop or two of liquid will come out, indicating minimal moisture. They are ready to be sliced and seasoned without any further need to squeeze out water.
Step 12
Slice the Oiji into bite-sized pieces. In a bowl, combine 1 tablespoon of minced green onion, 2/3 tablespoon of gochujang (Korean chili paste), 1 tablespoon of fine gochugaru (Korean chili flakes), and 1 tablespoon of sesame oil. Mix gently to coat. Sprinkle with toasted sesame seeds to finish. The Oiji is perfectly seasoned, so no need to drain saltiness. It creates a wonderfully crispy Oiji salad with simple seasonings. For a slight sheen, you can drizzle a little honey at the end.
Step 13
This stir-fried Oiji, made from perfectly crisp cucumbers, is truly a delicacy! It’s amazing how just adding corn syrup can result in such deep flavor and fantastic texture. It’s a true ‘rice thief’ that will have you finishing your bowl in no time!
