Easy No-Water Pickled Cucumbers (Oiji)
Deliciously Chewy Oiji: Simple Recipe with Corn Syrup (No Water Added!)
Oiji, a refreshing Korean pickled cucumber, is the perfect side dish for hot summer days. Unlike traditional methods requiring boiled brine and multiple steps, this recipe makes it incredibly easy and fast, ready to enjoy in just 3-4 days without adding any water. Using corn syrup instead of sugar results in a wonderfully chewy texture. Pickling cucumbers from May to July, before the monsoon season, ensures you can enjoy them for up to a year. This recipe is for 20 cucumbers, and you can easily scale it down by adjusting the ingredient ratios. Let’s make delicious Oiji today!
Main Ingredients
- 20 Korean cucumbers (choose firm, fresh ones)
- 20g dried Vietnamese chili peppers (or dried red chili peppers, or Cheongyang peppers)
Brining Liquid
- 500ml corn syrup (approx. 2.5 cups)
- 300ml solar sea salt (approx. 1.5 cups)
- 400ml brewed vinegar (approx. 2 cups, using brown rice vinegar adds extra flavor)
- 200ml soju (approx. 1 cup, acts as a preservative and removes gamey odors)
For Washing Cucumbers
- 1/2 cup baking soda (to remove pesticides from cucumber surfaces)
- 500ml corn syrup (approx. 2.5 cups)
- 300ml solar sea salt (approx. 1.5 cups)
- 400ml brewed vinegar (approx. 2 cups, using brown rice vinegar adds extra flavor)
- 200ml soju (approx. 1 cup, acts as a preservative and removes gamey odors)
For Washing Cucumbers
- 1/2 cup baking soda (to remove pesticides from cucumber surfaces)
Cooking Instructions
Step 1
Understanding Oiji: Oiji is a traditional Korean preserved food, historically made to endure the intense heat of summer and the rainy season. It was typically prepared using firm Korean cucumbers, often submerged in boiled saltwater to achieve a vibrant color and a firm, chewy texture. Cucumbers are universally loved for their refreshing aroma and crisp bite, making them perfect for stimulating appetite during summer when it tends to decrease. This recipe offers a simplified method to enjoy this delicacy without the traditional complexities.
Step 2
Washing the Cucumbers: This is the crucial first step to ensure the freshness and texture of your Oiji. Select firm, Korean cucumbers suitable for pickling. Be careful, as any damage to the cucumber skin can lead to a mushy Oiji. Start by soaking the cucumbers in a solution of baking soda and water for about 10 minutes to remove surface impurities and any residual pesticides. Afterward, gently scrub the cucumbers with a soft cloth or sponge, being careful not to bruise them, to clean them thoroughly.
Step 3
Thoroughly Drying: Any remaining moisture on the cucumber surface can cause the Oiji to become soft. After washing, use kitchen paper towels to meticulously dry each cucumber. It’s essential to ensure they are completely dry.
Step 4
Convenient Packing with Plastic Bags: Using two layers of thick kimchi storage bags is much more convenient than using a kimchi container. While a container requires you to remove and repack the cucumbers for flipping, with plastic bags, you can simply flip the bag itself. This ensures the brine evenly penetrates all the cucumbers without the hassle. Arrange the cucumbers neatly inside the layered plastic bags.
Step 5
Preparing the Chili Peppers for a Hint of Spice: Prepare the dried Vietnamese chili peppers to add a subtle hint of spiciness to your Oiji. If you don’t have Vietnamese chili peppers, you can substitute them with regular dried red chili peppers or Cheongyang peppers. Don’t worry about the Oiji becoming too spicy; the peppers add a clean flavor profile for a delightful taste.
Step 6
Adding the First Layer of Brine: Inside the prepared plastic bags, place the cucumbers neatly. Sprinkle 1.5 cups of solar sea salt evenly over them. Then, pour in 2.5 cups of corn syrup, ensuring the cucumbers are covered.
Step 7
Adding the Remaining Brine: Next, pour in 2 cups of brewed vinegar (or brown rice vinegar) and 1 cup of soju. Vinegar and soju help preserve the Oiji for longer and enhance its flavor.
Step 8
Topping with Chili Peppers: After adding the salt, corn syrup, vinegar, and soju, place the prepared dried chili peppers on top of the cucumbers. This step ensures the brine is ready to be evenly absorbed by all the cucumbers.
Step 9
Sealing for Fermentation: As the cucumbers release their moisture and the ingredients mix, some liquid will form. To prevent any leakage when you flip the bags the next day, securely tie the plastic bags shut. This will contain the brine and allow the Oiji to ferment properly.
Step 10
Applying Weight (Optional): For even chewier and tastier Oiji, place a heavy plate or a clean stone on top of the sealed bags. This helps to compress the cucumbers further, encouraging more moisture release and improving the texture.
Step 11
First Fermentation and Flipping: After one day, you’ll notice that a significant amount of moisture has been released from the cucumbers, and they’ve started to turn yellowish. At this point, carefully flip the bags containing the Oiji. Just like the first time, place a weight on top to ensure even fermentation.
Step 12
Checking After 3 Days: After three days, the Oiji should be slightly bent and have a beautiful yellowish color. You can start tasting it now, but allowing it to ferment a little longer will develop a deeper flavor.
Step 13
Storage and Maturation Tips: Fermenting for an additional 5 days will deepen the color and flavor of the Oiji. Since 20 cucumbers will be consumed gradually (about 2-3 per dish), they will last a while. While you can store the finished Oiji in a cool place like a back porch, it’s best to transfer it to a smaller airtight container and store it in a kimchi refrigerator after about a week, as the volume reduces. This method prevents mold growth and keeps the Oiji crisp and chewy for up to a year. When transferring to a container, include a little of the brine in which the Oiji was stored to aid in continued maturation.
