Crispy OIji Made Without Water
Super Easy OIji (Pickled Cucumber) Recipe Without Water: Perfect Ratio for 20 Cucumbers & Storage Tips
Learn how to make delicious OIji that stays delightfully crisp for a whole year, even without using boiling brine! This is a perfect summer side dish and a staple condiment that’s so good, you’ll want to share it with your neighbors. Forget the old-fashioned method that requires boiling and pouring brine multiple times; this recipe is incredibly simple and allows the OIji to be preserved deliciously for 1-2 years. This time, we’re using sugar instead of corn syrup for a sweet and tangy pickled cucumber that’s truly exceptional. Let’s get pickling!
Main Ingredients: For 20 Cucumbers- 20 cucumbers
- 1.5 Tbsp Vietnamese chili peppers (or substitute with chili seeds, Cheongyang peppers, or dried chili peppers)
- 1 cup (300ml) coarse sea salt
- 2.5 cups (500ml) white sugar
- 2.5 cups (500ml) vinegar
- 1 cup (200ml) soju (Korean rice wine)
For Washing- 1/2 cup baking soda
- 1/2 cup baking soda
Cooking Instructions
Step 1
Here’s the secret to making OIji that stays firm and crunchy for a year, perfect as a long-lasting side dish. It’s an excellent staple to prepare before the summer rainy season begins.
Step 2
When preparing cucumber side dishes, it’s common to scrub them with coarse salt. However, for OIji, avoid using coarse salt as it can scratch the cucumbers and make them mushy. Instead, dissolve baking soda in water and soak the cucumbers for about 10 minutes for a thorough and gentle cleanse.
Step 3
After soaking in the baking soda solution, gently scrub the cucumbers with a soft sponge. Then, drain them well in a colander.
Step 4
Even after draining, any residual moisture on the cucumber surface should be patted dry with paper towels. This is crucial to prevent the OIji from becoming soft and ensure it stays crisp.
Step 5
I recently made OIji using corn syrup, but today I’m sharing a recipe that uses sugar. Prepare two layers of heavy-duty kimchi bags for strength. Then, neatly arrange the cleaned cucumbers inside.
Step 6
In a bowl, combine the white sugar and coarse sea salt that will give the OIji its flavor.
Step 7
Next, add the vinegar for that signature tang and the soju to help preserve the OIji and remove any unwanted odors.
Step 8
Instead of mixing the ingredients separately, combining them all in one bowl and pouring over the cucumbers makes the process much quicker and easier.
Step 9
Finally, add the Vietnamese chili peppers for a touch of heat and aroma. If you don’t have them, you can substitute with chili seeds, Cheongyang peppers, or dried chili peppers.
Step 10
Through repeated attempts, I found that mixing all ingredients at once is the most convenient method. Pour the mixed marinade over the cucumbers, then tightly seal the kimchi bag, ensuring no air escapes.
Step 11
Since the cucumbers will release a lot of liquid ( 채수 – chaesu), it’s important to use a double layer of kimchi bags and seal them very securely. This prevents any leakage of the brine later on.
Step 12
You can store the OIji directly in a kimchi container after it releases its liquid. However, placing a heavy weight (like a plate or another container filled with water) on top will help extract more moisture faster, resulting in even crispier and tastier OIji.
Step 13
After one day, you’ll notice the cucumbers turning yellowish and a significant amount of liquid has been released. At this point, open the bag and flip the OIji so the top layer is now at the bottom. This helps the seasoning penetrate evenly.
Step 14
Over the next 5 days, flip the OIji two to three times, changing its position each time. As time passes, the cucumbers will absorb the color and the flavors will seep thoroughly into the cucumbers, creating a fantastic taste.
Step 15
Well-made OIji will bend softly without breaking when you try to fold it. This flexibility indicates it’s perfectly pickled!
Step 16
If there’s too much liquid from the OIji, it’s best to transfer it to smaller airtight containers or sturdy zip-top bags for storage in the kimchi refrigerator. This method ensures the OIji remains crisp and delicious for up to a year.
Step 17
When transferring the OIji to bags or containers, include a little of the brine (장물 – jangmul) that was released from the cucumbers. Keeping the OIji slightly submerged in this brine helps maintain its flavor, keeps it moist, and extends its freshness.
Step 18
Store the OIji in zip-top bags or containers in your kimchi refrigerator. I’m almost out of last year’s batch, so I’ll need to make some more this year! I highly recommend you try this easy and delicious OIji recipe.
