Crispy Oiji (Korean Pickled Cucumbers – No Water Method)
Easy Homemade Oiji: Crispy Korean Pickled Cucumbers Without Boiling or Water
As the weather heats up, it’s time to make delicious Oiji! This recipe shows you how to make refreshing, crunchy pickled cucumbers without boiling and with minimal water, perfect for a summer side dish.
Ingredients- 10 cucumbers
- 1 cup vinegar
- 1 cup sugar
- 1 cup salt
Cooking Instructions
Step 1
Hello everyone! Today, I’ll show you how to make wonderfully crisp Oiji, a Korean pickled cucumber dish, without boiling and using minimal water. You can enjoy it as a refreshing side dish just two days later. Shall we get started?
Step 2
First, prepare 10 fresh cucumbers. Wash them thoroughly under running water 2-3 times. Avoid scrubbing them harshly with salt as you might for other cucumber dishes, as this can cause bruising. Instead, gently wash them while submerged in running water. After washing, soak the cucumbers in water with a splash of vinegar for about 1 minute. This helps remove any residual pesticides and adds a disinfecting effect.
Step 3
Now, let’s prepare the pickling brine, which is key to delicious Oiji. For 10 cucumbers, measure out 1 cup of sugar. Sugar plays a crucial role in drawing out moisture from the cucumbers and creating the characteristic crunchy texture through osmosis.
Step 4
Next, add 1 cup of vinegar. Vinegar provides the tangy flavor, helps preserve the cucumbers, and adds a refreshing zest.
Step 5
Finally, add 1 cup of salt. Using coarse salt is recommended for a better texture. The ratio of salt, sugar, and vinegar is crucial for the perfect Oiji flavor, so make sure to follow it closely.
Step 6
Close the lid of your container tightly with the cucumbers and the seasoning mixture. Now, let it sit at room temperature to allow the cucumbers to pickle. You don’t need to pre-dissolve the salt and sugar; they will naturally dissolve as the cucumbers release their water.
Step 7
After about 6 hours, you’ll notice water starting to come out of the cucumbers, and the salt and sugar will begin to dissolve, forming the brine. The top layer of cucumbers might start to turn yellowish. After 6 hours, flip the cucumbers over to ensure they pickle evenly on all sides. It’s beneficial to flip them again after another day has passed.
Step 8
After about 2 days at room temperature, your incredibly crisp and delicious Oiji will be ready! You can start enjoying it as a seasoned side dish (Oiji Muchim) right away. From the third day onwards, store it in the refrigerator. Many people ask if they should discard the brine and store only the cucumbers. No, you should keep the brine with the cucumbers! Store them together in the refrigerator and use the brine when you prepare your Oiji Muchim. Enjoy your homemade Oiji!
