Refreshing and Sweet-Sour Oiji Cold Soup & Spicy Pickled Cucumber Salad
Summer Delicacies! The Perfect Recipes for Appetizing Oiji Cold Soup and Oiji Salad
Discover the unique charm of ‘Oiji’ (preserved cucumbers) with this refreshing cold soup and a vibrant, spicy salad. These dishes offer a delightful alternative to fresh cucumber preparations, boasting a satisfying crunch and deep flavor, perfect for awakening your appetite during the summer.
Oiji Cold Soup Ingredients- 2-3 Oiji (Korean preserved cucumbers, approx. 300g)
- 1/4 Onion
- Ice, as needed
- 4-5 cups Water (approx. 1 liter)
- 2-3 Tbsp Guk-ganjang (Korean soup soy sauce)
- 2-3 Tbsp Apple Syrup or Plum Extract
- 1/2 Tbsp Minced Garlic
- 1 Tbsp Finely Chopped Green Onion
- 1/2 Red Chili Pepper (seeds removed, thinly sliced diagonally)
- Sesame Seeds, for garnish
- Salt, to taste (optional)
Optional Oiji Cold Soup Ingredients- 1 Tbsp Vinegar (optional)
- 1/2 Tbsp Sugar (optional)
- Pinch of Gochugaru (Korean chili flakes, optional)
Oiji Salad Seasoning- 2-3 Oiji (Korean preserved cucumbers, approx. 300g)
- 1/2 Tbsp Minced Garlic
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Finely Chopped Green Onion
- 1 Tbsp Oligodang (corn syrup) or Sugar
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
- 1 Tbsp Vinegar (optional)
- 1/2 Tbsp Sugar (optional)
- Pinch of Gochugaru (Korean chili flakes, optional)
Oiji Salad Seasoning- 2-3 Oiji (Korean preserved cucumbers, approx. 300g)
- 1/2 Tbsp Minced Garlic
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Finely Chopped Green Onion
- 1 Tbsp Oligodang (corn syrup) or Sugar
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
(Oiji Cold Soup) Rinse the Oiji well, pat them dry, and then thinly julienne them into long strands. Avoid cutting them too thick, as this will prevent them from absorbing the flavors well.
Step 2
Place the julienned Oiji in cold water for about 10-15 minutes to reduce the saltiness. Adjust the soaking time based on how salty your Oiji is; soaking for too long can diminish its flavor. Thinly slice the onion and soak it in the same cold water to remove any pungent or sharp taste.
Step 3
Squeeze out the excess water from the Oiji and onion, then place them in a bowl. Add the minced garlic, chopped green onion, Guk-ganjang, and apple syrup (or plum extract). Gently toss and mix everything together with your hands. Season it slightly saltier than you think you’ll need, as the flavor will mellow out once water is added.
Step 4
Add a generous amount of ice and cold water to the bowl with the seasoned Oiji and onion, and mix well. Taste the soup and adjust the seasoning with salt if it’s too bland. Finally, garnish with sesame seeds and diagonally sliced red chili peppers for a beautiful presentation. If you prefer a more refreshing and tangy taste, you can add a little vinegar and sugar. For a bit of heat, a pinch of gochugaru can also be added.
Step 5
(Oiji Salad) For the Oiji salad, rinse the Oiji well, drain them, and slice them thinly and flatly. Soak the sliced Oiji in cold water for about 5-10 minutes to remove some of the saltiness. Be careful not to soak them for too long, as this can make their texture mushy.
Step 6
Squeeze out the water from the soaked Oiji. Add minced garlic, gochugaru, chopped green onion, and oligodang (or sugar) to the Oiji. Gently mix and massage the ingredients together with your hands, ensuring the seasoning is evenly distributed. It’s important to gently work the seasoning into the Oiji for the best flavor.
Step 7
Finish by adding sesame oil and toasted sesame seeds, then mix once more. This completes your delicious Oiji salad, with the fragrant sesame oil and nutty sesame seeds adding a wonderful depth of flavor.
