Easy Homemade Pickled Cucumbers (Oi-jjangajji) – No Water Method
The Ultimate Korean Summer Side Dish! Foolproof Recipe for Pickled Cucumbers, perfect for banchan and refreshing dishes.
The season for pickles has officially begun! Cucumbers are delicious and often on sale right now. That’s why I’ve picked up some to make oiji (pickled cucumbers), a versatile and hearty side dish. This is my go-to, fail-proof, super simple recipe that I’ve been using for years. Get ready to make your own delicious oiji!
Ingredients- 10 Cucumbers (Choose firm, straight ones)
- 400ml Corn syrup (for sweetness and preservation)
- 100ml Coarse sea salt (Cheonilyeom)
- 150ml Vinegar
- 100ml Soju (Korean rice wine, for sterilization and to remove gaminess)
- 50ml Chili seeds (for a hint of spice)
Cooking Instructions
Step 1
Gently wash the cucumbers under running water, being careful not to bruise them. Pat them dry thoroughly with a towel or place them in a colander to drain excess water.
Step 2
Wipe the surface of the cucumbers completely dry with a kitchen towel. It’s crucial that no moisture remains, as this can lead to mushy or spoiled pickles.
Step 3
Trim off both ends of each cucumber. Place the cucumbers snugly into a clean container or jar. Avoid packing them too tightly.
Step 4
Now, let’s prepare the pickling brine. In a separate bowl, combine 100ml of coarse sea salt, 50ml of chili seeds, 400ml of corn syrup, 150ml of vinegar, and 100ml of soju. Mix everything well. (Tip: If you don’t have chili seeds, you can omit them, but they add a lovely subtle spice.)
Step 5
Pour the prepared brine evenly over the cucumbers in the container. Ensure the cucumbers are well-submerged in the liquid.
Step 6
Close the lid securely. For the first half-day (about 12 hours), flip the container 3-4 times to ensure the brine distributes evenly. Then, let it ferment at room temperature for 3 days.
Step 7
After 3 days, you’ll notice that the cucumbers have released their water and the brine has become more diluted. They should be starting to soften.
Step 8
It’s important to keep the cucumbers submerged. Place a plate or a small weight on top of the cucumbers to press them down into the brine. This prevents them from floating and potentially spoiling. (Be gentle to avoid damaging the cucumbers.)
Step 9
After an additional 3 days of fermentation (total 6 days from start), carefully remove the pickled cucumbers. Slice them to your desired size and store them in ziplock bags. You can also include a small amount of the pickling liquid with each portion for added flavor.
Step 10
Store the finished oiji in the refrigerator. Enjoy them as a refreshing side dish (muchim), in cold cucumber soup (naengguk), or in various other Korean recipes!
